To make these classic steamed rolls at home, you might pick up char siu—barbecued pork—in one of the myriad of Chinatown restaurants that have roast meats hanging in the window. Or you can make the Barbecued Pork (page 373) and the buns a day or two later. Fortunately, the buns themselves are easy to make, and they can be made as much as a month in advance: let them cool to room temperature after they’ve steamed (which should only take 15 minutes or so), then line them up on a baking sheet, cover tightly with plastic wrap, and freeze. Once they are frozen you can transfer them to a freezer bag or other airtight container. To serve, reheat the dumplings in a steamer over an inch of boiling water for 5 minutes. Serve these as a starter or a snack.
Recipe information
Yield
makes 18 buns
Ingredients
Preparation
Step 1
Stir together 2 tablespoons of the sugar, yeast, baking powder and 1 cup of warm water in a measuring cup and let the mixture sit until frothy, about 10 minutes.
Step 2
Meanwhile, combine the flour and lard in a food processor and pulse until the mixture resembles cornmeal. With the machine running, slowly add the yeast mixture through the feed tube. Process for about 30 seconds, adding more water, a little at a time if necessary, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.) Turn the dough out onto a lightly floured work surface and knead by hand for about 5 minutes. You don’t want the dough to tear easily when you tug on it, but it need not be perfectly smooth.
Step 3
Use the oil to grease a large bowl. Shape the dough into a ball, place it in the bowl, and cover with plastic wrap or a damp towel. Let rise until doubled in bulk, about 2 hours.
Step 4
Meanwhile, make the filling. Stir together the cornstarch and 1 tablespoon of water in a small bowl; set aside. Combine the remaining tablespoon of sugar with the soy sauce, oyster sauce, honey, and 3/4 cup of water in a small saucepan and set over high heat. Cook, stirring constantly, just until the sugar dissolves. Immediately transfer the sauce to a bowl and cool for a few minutes.
Step 5
When the sauce has cooled, stir in the remaining ingredients and the cornstarch slurry. Let the pork marinate in the sauce at room temperature until you’re ready to make the dumplings.
Step 6
Cut eighteen 2-inch squares of parchment paper and set aside. Deflate the dough, transfer to a lightly floured work surface, knead for a minute, and roll it into a long snake. Cut the snake crosswise into 18 equal pieces. Lightly flour your work surface and your rolling pin and cover the dough you’re not using with a piece of plastic wrap or a kitchen towel. Flatten one of the 18 pieces into a 2-inch disk with the palm of your hand, then use the rolling pin to shape it into a thin round, about 4 inches in diameter, dusting with flour as necessary.
Step 7
Mound about 1 scant tablespoon of the filling (use a slotted spoon—you don’t want any of the excess marinade) into the center of the disc. Bring the edges of the round up over the top of the filling and press them together to make a pouch. Twist the “neck” of the pouch together, then pinch the dough together in a few places to seal the top shut. Put one of the squares of parchment on the bottom of the bun, then set it aside on a plate, covered with a sheet of plastic wrap. Repeat with remaining ingredients. Let the finished buns sit for 10 minutes before you steam them.
Step 8
Put at least an inch of water in a large steamer, cover, and bring to a steady simmer. Put the buns in the steamer, at least 1/2 inch apart, and steam until cooked through, about 12 minutes. Do not overcrowd; work in batches if necessary. Let them cool briefly and serve warm.
Mantou
Step 9
Steamed buns, with no filling, wonderful warm with—believe it or not—a pat of butter; serve in place of rice at a Chinese meal. Omit the cornstarch, soy sauce, oyster sauce, sesame oil, white pepper, char siu, 1 tablespoon sugar, and steps 4–8. When the dough has risen, deflate it, transfer it to a lightly floured work surface, and knead for 1 minute. Pull off a small handful of dough and roll into a ball. Cover with a piece of plastic wrap or a kitchen towel and repeat with remaining dough. Prepare a large steamer and lightly oil the steamer rack. Put the dough balls directly on the steamer rack and steam for about 15 minutes. Remove and serve immediately.
