It has been raining cats and dogs lately here, and these wonderful fresh-from-the steam buns are perfect for the lazy afternoon with sips of herbal tea. Over the last few years of making my own homemade pao, I learnt that more important than the dough is the filling, if you get the filling right, the buns would taste divine. There is an array of fillings that can be tried apart from char sui, use any meat you like. Sweet filling like red bean paste. Savoury curry flavoured chicken. Stir-fry tofu with black pepper. The choice is ultimately yours.
One thing though.
Make enough buns, with at least 2 buns for each of you as one is definitely not enough.
Steamed Chicken Char Sui Bao
Sara’s dough recipe:
2½ teaspoons (8 gm/1 satchel) of dried yeast
¼ cup (55 gm/2 oz) sugar
½ cup warm water
2 cups (280 gm/10 oz) plain flour
1 egg (medium size – slightly beaten)
3 tablespoons oil
½ teaspoon (3 gm) salt
Egg wash: 1 egg beaten with a dash of water
(1 cup=240 ml, 1 tablespoon=15 ml, 1 teaspoon=5 ml)
8. Check the dough after an hour, the dough should have roughly doubled and it should feel airy and quite porous.