Pa’s Char Siu Bao with Love
Lee Kum Kee

Pa’s Char Siu Bao with Love

Serves 4
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Bao Dough
350g All-purpose flour
50g   Sugar
1 ¼ tsp Fast-action yeast
180ml   Water
1 Tbsp   Vegetable oil
300g   Pork mince, at least 10% fat
50g   Carrots, diced small and blanched
50g   Peas, blanched


1 Place the flour, yeast, sugar and salt in a mixing bowl and stir to combine with a pair of chopsticks. Add water one third each time and oil to the mixing bowl until your form a rough dough. When the water is all added, cover the dough and leave it to rest for 20mins.
2 Transfer the dough to a dusted working surface and leave for 15 minutes (dough should be springy). Wet a clean tea towel and wring out excess water, then dust a clean bowl with flour and transfer the dough to the bowl. Cover with the damp towel and let the dough rest until it doubles in size (2 ½ -3 hours).
3 Whilst dough is resting, combine the ground pork the with seasoning.
4 Re-dust the working surface and transfer the dough, kneading for 3-5 minutes to remove any air bubbles. Divide the dough into two equal pieces. Roll the dough into a long log, then divide into 12-14 pieces.
5 Take one dough piece and roll it a few times, until the shape resembles a ball. Press the dough to a round disk and roll it with a rolling pin in a circle. Take 2 Tbsp of the pork mixture and place it into the centre of each wrapper. Hold the bun with one hand and begin sealing the bun with the other hand folding and creating pleats. Repeat with the remaining discs. Then place it in a large container upside down to cover the buns. Let them rest for 15 minutes.
6 Add water to a large pot and place a steaming rack in the centre. The water should be 1 inch below the rack. Place a clean towel on the rack and carefully transfer the buns in batches leaving one inch apart.
7 Cover and cook over high heat until the water begins to boil. Then turn to medium-high heat and cook for 10-12 minutes or until the buns are cooked through. Serve warm.


1 Use left over sauce as a glaze for other dishes! Simply pan seared your steak or fish fillet at your next meal and use the excess sauce as a final glaze!
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