Clean all the “silver” from the pork fillet and cut in half
Place into a mixing bowl with char siu, hoi sin and finely diced spring onions, mix well so the marinate is covering the pork Place pork and all the marinate into a zip lock bag and seal the bag removing as much air as possible
3/4 Fill a medium size pot with 60 degree water, place the bag of pork into the water and place into a pre-heated oven steam
setting 60 degrees for 2 hours
For the dough; Place all dry ingredients into a large mixing bowl and pour over warm water, mix with you hands to form a sticky dough
Remove dough from the bowl and knead on the bench for 2-3 mins, place dough back into the bowl cover with cling film and set aside while the pork cooks
10 mins before the pork is done remove the dough again and roll into a long sausage
Cut small pieces of dough about 15gm each, flatten out and roll into a round about 6-8cm in diameter, set aside
Remove pork from the oven when done and place the bag into a bowl of iced water to cool
Once cool remove pork from the bag and tip the marinate into a small pot, place the pot over medium low heat to reduce Finely dice the pork and pour over the reduced sauce and mix in well, check seasoning
Place a piece of dough into each dimple in the muffin tray and lightly press into the sides
Fill each pastry with about 1 tablespoon of pork mix, pinch the dough together in the middle then repeat with the other
corners you have created (refer to video for this step)
Seal the edges and remove from the mould, place the buns on a perforated steam tray lined with baking paper and place in a pre-heated oven steam-setting 100 degrees for 15 mins
When cooked remove and serve immediately