Vegan Char Siu Bao (BBQ Pork Buns)

Prep Time: 2h 30m | Cook Time: 15m | Servings: 10 buns

Ingredients

Dough Ingredients

• 1 tsp yeast
• 3/4 cup water, warm but not hot
• 2 cups plain flour (see notes)
• 1 cup tapioca starch
• 4 tbsp caster sugar
• 1/4 cup oil

Filling Ingredients

• 350g Vegan Roast Pork (I use Sayur brand), thawed and diced
• 1 tbsp oil
• 1/4 medium red onion (35g)
• 1 big slice of ginger (8g)
• 2 tbsp hoisin sauce (I use Lee Kum Kee)
• 2 tsp sugar
• 1 tbsp Chinese Shaoxing red wine or rice wine
• 1 tsp mushroom dark soy sauce
• 1 tsp light soy sauce
• 1/4 tsp pure sesame oil
• 1/2 cup water
• 2 tbsp plain flour
• 100g king oyster mushrooms, diced

Instructions

Combine all dough ingredients in a bowl and mix until a rough ball forms. Knead for at least 5 minutes until smooth. Place in a bowl, cover, and let rise for 2 hours.

While the dough rises, make the filling (or make it the day before and store it in an airtight container).

In a bowl, mix hoisin, sugar, Shaoxing wine, dark soy, light soy, sesame oil, water, and flour until smooth and lump-free.

Heat oil in a saucepan over medium heat. Cook onion and whole slice of ginger until soft (you’ll remove the ginger later).

Add diced mushrooms and fry until golden. Add roast pork and cook for 2 minutes until heated through.

Pour in the slurry, stirring quickly to prevent lumps. Once the sauce thickens, remove from heat and chill the filling in the fridge until the dough is ready.

Once dough has risen, punch down and knead lightly. Divide into 10 equal pieces. Roll each into a ball, then flatten into a 13cm circle, keeping the centre slightly thicker.

Remove the ginger from the filling. Place a spoonful of filling in the centre of each dough round and pinch the edges together to seal.

Place each bun on a small square of baking paper. Let rise for 20 minutes, then steam for 12 minutes.

Serve hot!