Festival Fortune Buns
These soft, fluffy steamed buns are a celebration of culinary technique and delicious flavor. Filled with rich, braised char siu pork, they are a delightful treat that perfectly balances sweet and savory notes. Mastering the steaming process results in incredibly tender buns.
Directions
- 1
If using frozen bao bun dough, thaw according to package instructions. If making homemade dough, prepare it in advance.
- 2
In a medium bowl, combine the diced char siu pork, oyster sauce, soy sauce, sesame oil, white pepper, and chopped green onions. Mix well.
- 3
Heat a small pan over medium heat. Add the pork mixture and cook for 2-3 minutes, stirring occasionally.
- 4
Pour in the cornstarch slurry and stir until the sauce thickens and coats the pork. Remove from heat and let cool completely.
- 5
On a lightly floured surface, roll out each piece of bao bun dough into a 4-inch circle, with the edges slightly thinner than the center.
- 6
Place about 1-2 tablespoons of the cooled pork filling in the center of each dough circle.
- 7
Gather the edges of the dough upwards, pleating them to fully enclose the filling, and pinch firmly at the top to seal, forming a round bun.
- 8
Place each bun on a small square of parchment paper.
- 9
Arrange the buns in a steamer basket, ensuring there is enough space between them for expansion.
- 10
Fill a wok or large pot with about 1-2 inches of water, bring to a rolling boil, then reduce heat to medium.
- 11
Place the steamer basket over the boiling water, cover tightly, and steam for 10-12 minutes, or until the buns are puffy and cooked through.
- 12
Serve the steamed buns immediately, while still warm and fluffy.