Classic Cantonese Steamed Char Siu Bao

1. Prepare the Filling

Mix the chicken stock, oyster sauce, ketchup, double dark soy sauce, sugar, cornstarch, and a pinch of white pepper in a small bowl. This mixture will combine flavors and thicken the sauce, which is essential for a rich filling.

2. Cook the Filling

Heat a wok over medium-high heat and add the peanut oil. Toss in the diced onions and stir-fry for about 2 minutes until they turn light brown. Add the barbecued pork and continue to stir-fry for another 2 minutes. Drizzle in the white rice wine and add the sauce mixture. Stir everything together for about 2 minutes until the mixture thickens and turns brown. Remove from heat, mix in the sesame oil, and transfer the filling to a shallow dish. Let it cool and refrigerate overnight to firm up, making it easier to handle later.

3. Prepare the Dough

In a large bowl, mix the all-purpose flour, sugar, and baking powder. Gradually add the milk, water, and melted lard or peanut oil. Knead the mixture on a work surface for 12 to 15 minutes until the dough becomes smooth and elastic. Let the dough rest for 1 to 2 hours, allowing it to relax and become more pliable.

4. Shape the Buns

Once the dough has rested, divide it into even portions and shape each into a ball. Flatten each ball into a disc and place a spoonful of the filling in the center. Pleat the edges of the dough and pinch them together to seal the bun securely.

5. Steam the Buns

Place each bun on a waxed paper square and arrange them in bamboo steamers, leaving some space between each bun. Steam the buns over boiling water for 15 to 20 minutes.

6. Serve and Store

Serve the buns straight from the steamers to keep them warm. If you wish to freeze any leftovers, let the buns cool, then bag and freeze them for up to 2 months. To reheat, simply steam the frozen buns for about 5 minutes until they're warm and soft again.