We have pretty much nailed the vital aspects of making a respectable char siu bao. The dough has been improved with the addition of a small amount of yeast and using cake flour. The cake flour which is bleached produces a baotzi that has its traditonal snowy white color (which appears to be a requisite) and makes the finished product a little lighter. I will post the recipe shortly.
The recipe for the filling is as follows (this is not the marinade- think lee kum kee):
- 2 2-ounce ladles oyster sauce
- 2 1.5-ounce ladles kecap manis
- 2 2-ounce ladles ketchup
- 2/3 cup sugar
- 1/2 tsp white pepper
- 1/4 cup water
- 2 1.5 ounce ladles sesame oil
Combine all ingredients.
Sweat 1/2 cup diced onions. Add 3 diced Chinese roast pork tenderloins and 1 tablespoon dry sherry. Stiry fry for 2 minutes. Chill.