Baked Char Sui Bao

BBQ Pork

1 pound boneless "Never-Ever" pork ribs
1 Tbs. soy sauce
1 Tbs. dark toasted sesame oil
2 Tbs. oyster sauce
2 Tbs. catchup
2 Tbs. dark brown sugar
 
For The Dough

1 cup warm milk
1/4 cup warm water
2 large eggs, (one reserved for egg-washing the dough)
3 tbs. safflower, peanut or sunflower oil
2 Tbs. granulated sugar
1/2 tsp. salt
3 3/4 cups all purpose flour
2 1/4 tsp. dry instant yeast

For The Filling 

1 Tbs. safflower, sunflower, peanut or grape seed oil 
1 tsp. toasted sesame oil
1 Tbs. fresh grated ginger
1 Tbs. crushed garlic
1/2 medium onion diced fine 
1/2 cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 Tbs. plum sauce
1 tbs. catchup
2 tsp. corn starch

Directions

Mix all the ingredients for the B-B-Q- pork marinade together well in a plastic zip-lock bag.  Add the pork and marinate, in the refrigerator for a minimum of  6 hours or overnight.  Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice during the process with the reserved marinade in the bag.  Proceed to making the dough once the pork is in the oven.  After two hours, remove from the oven and allow to cool.  Cut in to small 1/4 inch pieces and set aside.  

For the Dough

If using a bread machine to make the dough, follow the manufacturers directions.  If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl.  Add the sugar and salt and whisk to combine.  Combine the flour and yeast and mix in to the wet ingredients.  Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place.  After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes.  Cut each rope in to 8 pieces. 

For the Filling

Mix together all the sauces, water and cornstarch together in a small bowl.  In a wok or saute pan over medium flame, heat the vegetable oil.  Add the diced onions and saute until tender and translucent but not browned.  Add the garlic and ginger and cook for another minute.  Add the diced pork and the sauce mixture.  Cook until thickened and heated through.

To Assemble

Shape the pieces in to balls and then roll out in to 6" diameter rounds.  Place two tablespoons of the filling in to the center of each dough circle, like a pouch, pinching the edges tightly to seal.  Place seal side down on to a parchment lined baking sheet.  Allow to rest, covered for 30 minutes.  Brush each bun with a beaten egg and bake for 25 minutes until golden brown.      

Makes 16 pork buns