Here’s a recipe for Char Siu Bao, inspired by the flavors you might find at Gastronome Grill & Bistro. It’s a labour of love, but the results will take you straight to the buzzing streets of Hong Kong!

**Ingredients for the Dough:**

– 1 cup warm water
– 2 teaspoons sugar
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1/4 cup sugar
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 2 teaspoons baking powder

**Ingredients for the Char Siu Filling:**

– 1 tablespoon oil
– 1/3 cup chopped shallots
– 1 pound char siu (Chinese BBQ pork), diced
– 2 tablespoons oyster sauce
– 2 tablespoons soy sauce
– 1 tablespoon hoisin sauce
– 1 tablespoon Shaoxing wine or dry sherry
– 1 tablespoon sugar
– 2 teaspoons sesame oil
– 1/4 cup chicken stock
– 2 tablespoons all-purpose flour

**Instructions:**

1. **Prepare the Dough:**

– In a bowl, dissolve 2 teaspoons of sugar in warm water, then sprinkle the yeast over the top. Let it sit until frothy, about 10 minutes.
– In a separate bowl, sift together the flour and cornstarch. Add the 1/4 cup sugar, oil, and the yeast mixture. Mix until a dough forms.
– Knead the dough until smooth, then cover with a damp cloth and let it rise until doubled in size, about 2 hours.
– After the dough has risen, knead in the baking powder, then let it rest for another 30 minutes.

2. **Make the Filling:**

– Heat oil in a pan over medium heat. Add shallots and cook until softened.
– Add the diced char siu and the rest of the filling ingredients except for the flour. Cook until the mixture is well combined and starts to bubble.
– Sprinkle the flour over the mixture and stir until thickened. Remove from heat and let it cool.

3. **Assemble the Buns:**

– Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten into a disc.
– Place a spoonful of the char siu filling in the center of each disc. Gather the edges of the dough and pinch to seal.
– Place each bun on a small piece of parchment paper.

4. **Steam the Buns:**

– Prepare your steamer by bringing water to a boil. Place the buns in the steamer, ensuring they’re not touching.
– Steam the buns over high heat for 12 minutes or until puffed and cooked through.

5. **Serve:**

– Enjoy the Char Siu Bao hot, as they are best when fresh out of the steamer.

This recipe should give you a taste of the delicious Char Siu Bao with a homemade touch. Enjoy your cooking! 🥢🍽️