Adapted from a recipe provided by chef David Soohoo
Prep time: 15 minutes plus 5 minutes standing time
Cook time: 10 minutes
Makes filling for 48 buns
4 ounces all-purpose flour
1/2 ounce rice wine or dry sherry
4 ounces oyster sauce
2 ounces hoisin sauce
1 1/2 ounces soy sauce
1 1/2 ounces sugar
8 ounces water
1/2 ounce sesame oil
4 ounces diced and sautéed yellow onions
3 pounds of cooked and diced Chinese barbecue pork (char siu)
Whisk together all ingredients except onions and pork in a steel bowl.
Put bowl on simmering water bath and continue to stir and cook.
When gravy begins to thicken, whisk and stir continuously until gravy is smooth and the consistency of mayonnaise.
Mix in sautéed onions.
Let gravy cool, then mix with cha siu.
For a variation, substitute roasted chicken breast for cha siu and add the gravy to make chicken baos.
To assemble bao:
Use a spoon or small ice cream scoop and dish filling onto circles of bao dough. Pleat edges to encase filling and put on sheet pan with seam side down. Let dough rise until almost doubled, then bake or steam according to dough directions.