Char Siew Bao

Steamed Bao with Pomegranate-Passion Fruit Barbequed Pork

Dough

Starter:
1/2 cup water (hot, but not boiling)
1/2 cup flour
2 tsp. dry active yeast

Remaining ingredients
2 1/2 cups all-purpose flour
1/4 cup sugar
2 tbsp. butter (melted)
3/4 cup water
2 tbsp. sesame oil

1. Mix the starter ingredients. Set aside for 30 min. or until the yeast has caused the dough to double in size.

2. In a stand mixer with paddle attachment or in a large bowl, add the flour, sugar and melted butter.

3. If using a stand mixer, switch to the dough hook. While the mixer is on medium speed, add the remaining water about 1/4 cup at a time, allowing at least 60 seconds for the water to integrate. After adding ½ cup, add the remaining water a few drops at a time. The dough should be sticking to the bottom, but not the sides.

4. Once the dough is right, knead on high speed for 4 min. or until it has a smooth, glossy exterior.

5. Turn out into a bowl and coat with sesame oil. Cover and let rest for 2 hours.

Filling:
1/2 lbs. pork loin chop

Marinade:
1/4 large yellow onion, chopped
2 cloves garlic, minced
1/2 cup pomegranate-passion fruit juice
1/4 cup dark brown sugar
1/4 cup hoisin sauce
2 tbsp. molasses
2 tbsp. soy sauce
2 tbsp. sake
2 tsp. sesame oil
1 tsp. vanilla extract
1/2 tsp. five spice powder

1. In a blender or food processor, add all of the marinade ingredients and process until the garlic and onion have become a purée. This is to make a nice smooth sauce.

2. Pour the sauce into a small pan place over medium high heat for about 10 min. to reduce the sauce. There are two goals in doing this: First, you want the sugars in the sauce to caramelize. The sauce should change from a pale brown to a dark brown. The second goal is to thicken the sauce. You are aiming for the consistency of barbeque sauce.

3. Pour into a separate bowl and cool for about 10 min.

4. Flatten the pork chop. (If you can get thin cut loin chops, skip this step.) Do this by using a meat mallet, flat-bottom frying pan, or similar heavy flat object. Cover the pork with plastic wrap and then smash down and away with your bludgeoning instrument (think of making a J motion). Once the meat is about 1/2 inch thick, you are done.

5. Coat the pork with about 2/3 of the sauce. It should create a nice thick layer on both sides. Let sit, covered and refrigerated, for at least 30 min. or even overnight.

(Note: You want to be careful about cross contamination. You may want to separate and set aside the other 1/3 of sauce. You will be using this as part of the filling. So if you brush on the sauce, you’ll need a separate container to avoid any issues from the raw meat.)

6. Turn on your grill and let it preheat.

7. Once grill is hot, cook the marinaded pork about 3-4 min per side. Remove from heat and let rest for 5 min.

8. Dice the pork and toss with remaining sauce.

Making the dumplings:

1. On a well-floured surface, roll out the dough into a 12-inch long by 2-3 inch wide log. Cut the log into 12 pieces.

2. Using your hand or rolling pin, flatten the dough into twelve, 3-4 inch rounds.

3. Take about 1 tsp. of filling and place in center of round.

4. Pull up sides of round and then twist closed.

5. Place dumpling on small square of parchment paper. Let rest for about 15 min. The paper is important because you will be placing this in a steamer, and the dough will stick to the steamer surface.

6. Steam for 10 min.

(Note: If you are using a steam basket or similar set up, be sure to wrap your lid in a towel or cheesecloth. You want to prevent the water from condensing and dropping back on the dumplings.)

7. Enjoy!!