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School of Wok's Char Siu Bao

This fantastic recipe has been supplied to Ming Foods by Jeremy Pang at the School of Wok! Using Ming Foods Double Strength Self Raising Flour it gives the home chef a fantastic recipe to create wonderfully tasty Char Siu Bao! For all those home chefs who love to try a recipe, give it a shot and let us know how it goes. Check out School of Wok for a wide variety of cookery classes including Steamed Bun Fun!

To see the recipe in action check out this video!


Starter Dough
185g Ming Food Double Action Self Raising Flour
110g Water
½ tsp baking powder
½ tsp yeast

Mix the starter ingredients, knead the dough for 5 minutes then leave to prove in for 12 hours, either in a moderately warm place, or prove longer in the fridge

375g Medium Gluten Wheat flour
Pinch of salt
200g caster sugar
30g lard
75g water
20g baking powder
1 tsp ammonium bicarbonate
2-3 drops of lye water

Rub the lard into the flour
Mix the starter dough into the flour, along with all the other ingredients
Knead the dough for 10-15 minutes, the dough can be quite firm so persevere!
When the dough is perfectly smooth, leave to rest for 5-10 minutes
Tear off chunks and roll into long cylinders
Cut the cylinders into walnut size pieces (cover the unused dough as it will dry out)

For one Bao
Flatten one piece and roll out to 3-4mm thick circles (like jiaozi pastries but bigger and thicker)
Place a tsp of filling in the middle and fold the dough up around the filling
Squeeze the dough so the filling is encased

Steam the Bao over a wok, covered, 3 or 4 at a time so as not to overcrowd, over a rolling boil of water with 1-2 tbsp white vinegar added.
Steam until the ammonia smell disappears, about 15 minutes

To make cocoa nib bun dough from Char Siu Bao dough, gradually knead in 1 tbsp of water (per 1 quantity of Char siu bao dough) before dividing the flour and rolling into cylinders

Char Siu – BBQ Pork
Oven tray

300g belly pork
4 cloves garlic
1 cube ginger
4 tablespoons tomato ketchup
4 tablespoons hoi sin sauce
4 tablespoons sugar
2 tablespoons dark soy sauce
2 tablespoons vinegar
2 tablespoons vegetable oil
330ml Coca cola (if slow cooking)

1.    Finely chop the garlic and ginger and place in a baking tray
2.    In the same baking tray add all the sauces, vinegar, sugar and oil and mix well until the sauce becomes one colour
3.    Add the belly pork to the tray and massage sauce into the meat
4.    Cover the tray with tin foil

1.    Preheat the oven to 180°C
2.    Cook for 15-20 minutes basting the meat with sauce once in between
3.    After the 1st 20 minutes, turn the meat and cook for a further 20-25 minutes til lightly charred
4.    Allow to cool, and finely chop the meat into small dice and mix in well with the sauce

If you want to cook the pork lower & slower, add the coca cola to the tray & reduce the heat from 180°C to 140°C when the pork goes in. Cook for 2-3 hours

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