Chinese Steamed Buns

I recommend doing this the day before or the morning before so it has time to cool before being added to the bun dough. It will keep in the fridge for 2-3 days! I used a slow cooker but you can always cook this the old-fashioned way in the oven. 

1. Add a touch of oil to the bottom of a slow cooker and then add the pork. 
2. Add the ingredients (except the char siu sauce) to the slow cooker, making sure to coat the pork evenly. 
3. Set the cooker to high and cook for 2 hours or until the pork reaches 145 degrees. 
4. Remove and let cool. Then, finely chop the pork and mix in the char siu sauce. Let cool and/or refrigerate until ready for use in the buns. 

This smooth dough only needs to prove once thanks to the use of baking powder and instant yeast! I really like the recipe by MARVELLINA, but I made a few changes to incorporate tips and techniques I saw in others. 

Preparing the Dough:

1. In your KitchenAid bowl or mixer (with the dough hook attachment), add the dry ingredients (flour, sugar, yeast, baking powder, salt) and stir. 
2. Add in the oil then stir with the hook. While mixing (on low) slowly add the cold milk. You may need more milk-use as much as needed until the dough comes together. 
3. Knead on low for 12 minutes (dough should be smooth and shiny). 
4. Remove the dough and dust the bowl with flour (to keep from sticking). Then add the dough back and let rest for 15 minutes, covered with a damp towel. 

Rolling out the Dough:

1. Prep: cut out 12-16 small squares of parchment paper that you will place your buns on. This way you can move the buns into the steamer without disturbing the shape!
2. On a lightly floured surface or a dough placemat,  roll out the dough. I used a rolling pin to make sure to get all the air out. Make a large rectangle, then fold and roll back out. Repeat 1-2 more times. This helps the buns get fluffy when baking. 
3. Once you have your final rectangle, roll up the dough into a log and divide it into 12-16 pieces (more if you smaller buns and less if you want larger). 
4. Placing a damp towel over the dough, remove 1 piece at a time and shape it into a flat circle using the rolling pin. Make sure the edges are thinner than the center (much like a dumpling wrapper). This will help it hold its shape. 

Filling:

1. Once all the pieces are shaped, take one at a time and fill with 1 tablespoon of the pork filling (add as much or as little as you want!). To shape, put the filling in the center and pinch the edges together to seal. gently roll the dough into an oval (you want to make it less flat). Place seam side down on a piece of parchment. Repeat until all are done.
2. Let the buns rest, covered with a damp towel (at room temp or slightly warmed oven-turn oven on low to warm and then turn off for 10 minutes before placing the buns in) for about an hour. The buns should get about 50% percent bigger. But don't over-prove! When they are ready the tops will spring back to the touch.
3. Get your steamer ready. If steaming in batches you can keep the ones waiting to be steamed in the fridge. Steam the buns, careful to not overcrowd, for 15 minutes. Remove from the steamer by taking the steamer off of the heat and letting the buns rest, lid on, for 1 minute. Repeat until all are steamed. 
4. Eat and enjoy! 

You can keep these in the fridge for several days or freeze them to keep them longer! If freezing, just re-steam for 5 minutes when you're ready to eat.