CHAR SIU STEAMED BUNS

Of all the dim sum I have ever made，these buns are by far the hardest in terms of achieving a consistent result.The challenge is to make them so that when they leave the steamer they are split wide open on the top to reveal an inviting glimpse of the filling within-this is easier said than done，I can assure you！Ammonium bicarbonate has quite a pungent，nasty aroma，though it is essential in ensuring that the top of the buns split open.You will need to start this recipe several days in advance，as it calls for a traditional sourdough starter.And because this starter does not contain yeast，it is temperature dependent.I have been in restaurants before where，in the colder months of the year，the dough simply refuses to behave itself.Even worse，you cannot predict its outcome until after you have filled，wrapped，pleated and steamed the buns.I have seen many instances where traysholding hundreds of buns were emptied into the rubbish because they had not opened during the cooking process.

Makes 20 buns

INGREDIENTS

160g Char Siu Filling

For the sourdough starter

300g low-gluten（bun）flour

200ml water

For the stage 2 dough

280g Sourdough Starter（seeabove）

450g low-gluten（bun）flour

250ml water

For the stage 3 dough

115g sugar

300g Stage 2 Dough（seeabove）

1/2 egg white，lightly beaten

12teaspoon rice vinegar mixed with 1 teaspoon water

1 teaspoon ammonium bicarbonate powder

1/2 teaspoon lye water

115g low-gluten（bun）flour mixed with 6g baking powder and 10g white vegetable fat，at room temperature

1.For the sourdough starter，mix the ingredients together in a bowl to form a wet dough.Cover and leave in a warm place for 2-3 days.

2.For the stage 2 dough，mix all the ingredients together into a dough and leave to rise in a warm place overnight-it should double in size.（If it hasn’t risen enough，your kitchen is probably too cold and I would therefore recommend that you move it to a warmer place.）You will have 700g starter dough left over，which you can freeze for future use.

3.For the stage 3 dough，knead the sugar into the Stage 2 Dough until the dough is smooth-you can either do the kneading by hand or using an electric stand mixer fitted with a dough hook.

4.Add the egg white and vinegar mixture and knead until incorporated.

5.Add the ammonium bicarbonate and lye water and knead the dough again until they are incorporated.

6. Add the flour mixture and knead until you have a smooth, elastic dough.

7. To make the buns, divide the dough into 25g portions, shape each into a ball and then flatten into a 6cm-diameter circle.

8. Place 8g of the Char Siu Filling in the centre of each dough circle and pleat following the instructions for the Shanghai Steamed Dumplings.

9. Steam over a high heat for 7 minutes-do not open the steamer until the time is up.

CHEF’S TIP

Prepare the filling a day in advance so it has plenty of time to chill and solidify, making the wrapping process easier.

Pleating the dough before steaming is essential in getting the buns to open out at the top. And make sure they are pleatedtightly!

hancheng

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