Chinese Steamed Buns with Barbecued Pork Filling

Recipe View 20 mins Bloom the Yeast: In a large bowl, combine the lukewarm water and yeast. Stir in 1 cup of flour until smooth. Cover with a cloth and let stand until foamy, about 20 minutes.

Recipe View 2 hrs 30 mins Prepare the Dough: Dissolve sugar and shortening in boiling water, let cool until lukewarm. Add to the yeast mixture with the remaining flour. Knead on a floured surface until smooth and elastic, about 10 minutes. Coat a bowl with sesame oil, place dough inside, turn to coat, cover with a damp cloth, and let rise in a warm place until doubled, approximately 1.5-2 hours.

Recipe View 21 mins Make the Pork Filling: Heat vegetable oil in a wok over medium-high heat. Stir-fry green onions and garlic for 30 seconds. Add pork and fry for 1 minute. Stir in soy sauce, oyster sauce, and sugar. Dissolve cornstarch in water, then add to the pork. Cook until the glaze thickens, stirring constantly. Transfer to a bowl and let cool, about 20 minutes.

Recipe View 1 hrs Assemble the Buns: Punch down the risen dough and roll into a log. Cut into 1-inch pieces. Flatten each piece into a 3-inch circle. Place 2 tablespoons of pork filling in the center, gather edges, and pinch to seal. Place each bun seam-side down on a square of parchment paper. Cover and let rise for 1 hour.

Recipe View 10 mins Steam the Buns: Bring a couple of inches of water to a boil in a wok. Steam buns in batches for 10 minutes each. Ensure the water remains at a brisk boil. Repeat until all buns are steamed.