Directions

To Make the Pork Filling

1. Heat up the wok with oil and sauté the shallots for 2 minutes. Add in chopped char siu and cook for 1 minute.
2. Add light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil. Fry for 2 minutes.
3. Add in chicken stock mixed with flour. Cook until the sauce is thickened. Set aside to cool.
4. Divide the mixture into 6 portions.

To make the Bun Dough

1. In a food processor, add all-purpose flour, sugar, salt, dry active yeast,oil, baking powder and water. Mix well all together and let it rise until doubled in size.
2. Punch dough down and divide into 6 portions.

To make the Pork Buns

1. Take a dough ball and roll out into a 10cm disc with the outer ring thinner than the middle.
2. Place one portion onto the centre and bring the dough together, crimp and seal.
3. Heat a pot of water until it comes to a boil. Place in the steamer basket and add the char siu buns. Steam for about 15 minutes.
4. After the buns have cooked, cool them for a few minutes before serving.