*new*港式叉燒包3pcs🐖 / *new*hong Kong Style Bbq Pork Buns 3pcs🐖 Recipe

Activate yeast

In a small bowl, combine warm water (about 105°F/40°C), 1 tbsp granulated sugar and the instant dry yeast. Stir lightly and let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive — start over with fresh yeast.

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, remaining 2 tbsp granulated sugar, baking powder and salt until evenly combined.

Make a well in the center of the dry ingredients. Add warmed milk, vegetable oil and the activated yeast mixture. Using a spatula or your hand, mix until a rough shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth, slightly tacky and elastic. If dough is too sticky, sprinkle up to 2 tbsp extra flour; if too dry, add 1 tsp warm water at a time.

Lightly oil a clean bowl, place the kneaded dough inside, turn once to coat with oil, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Finely dice 8 oz char siu (leftover or store-bought). Pat dry any excess sauce so filling isn't too wet.

In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to make a slurry; set aside.

Heat 1 tbsp unsalted butter in a small skillet over medium heat. Add 2 tbsp minced onion and sauté 1–2 minutes until softened and translucent (do not brown).

Add diced char siu to the skillet and stir 1 minute to warm through. Stir in 1 tbsp hoisin sauce, 1 tsp soy sauce, 1 tsp oyster sauce and 1 tsp sugar. Mix thoroughly so pork is evenly coated.

Pour in the cornstarch slurry and stir quickly; cook 30–45 seconds until mixture thickens slightly. Remove from heat and stir in 1/2 tsp sesame oil and 1/4 tsp white pepper. Taste and adjust seasoning; the mixture should be moist but not runny. Let cool to room temperature before assembling.

Prepare a work surface and divide dough: punch down risen dough gently to release air. Turn onto a lightly floured surface and divide into 3 equal pieces (for 3 buns). Weigh or eyeball so each piece is roughly the same size.

Roll each piece into a ball, then flatten with your palm to about a 4–5 inch (10–12 cm) round, keeping the center slightly thicker than the edges. If using the traditional folded style, stretch the edges outward while keeping center thicker to hold more filling.

Place about 2.5–3 tbsp of the cooled char siu filling in the center of each dough round. Gather the edges up and pinch to seal tightly at the top, twisting slightly to secure. Smooth seam and shape into a neat bun. Place each bun seam-side down on a small parchment square. Repeat for all 3 buns.

Lightly brush the outer surface of each bun with 1 tsp vegetable oil divided among the buns (or a light milk wash for a slightly glossy finish). This helps keep the surface moist during steaming.

Arrange buns in a steamer basket leaving space between them (they will expand). Cover and let rest 10–15 minutes for a brief proof while you bring a steamer of water to boil.

Bring water in a wok or steamer pot to a rolling boil. Place the steamer basket over boiling water, cover and steam on high for 12–14 minutes. Do not open the lid during steaming. For very large buns, steam up to 16 minutes.

After steaming, turn off heat and leave the lid closed for 3–5 minutes to prevent collapse from rapid cooling. Then remove lid and transfer buns to a rack or plate to cool slightly before serving.