📝 About This Recipe
Born from the vibrant fusion of Chinese techniques and Peruvian ingredients, Min Pao is the crown jewel of Chifa street food. These pillowy, snow-white steamed buns are stuffed with a savory-sweet filling of char siu pork and a hint of Peruvian ginger, offering a comforting texture that melts in your mouth. Whether enjoyed as a snack in Lima's Barrio Chino or as a dim sum treat, they represent the perfect harmony of two culinary worlds.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (preferably low-protein bleached flour for a whiter bun)
- 250 ml Warm water (between 100°F and 110°F)
- 7 grams Instant yeast (one standard packet)
- 80 grams Granulated sugar
- 2 tablespoons Vegetable oil
- 1 teaspoon Baking powder (added during the second kneading)
The Filling
- 300 grams Char Siu (BBQ Pork) (diced into small cubes)
- 1/2 cup Red onion (finely minced, a Peruvian staple)
- 2 tablespoons Oyster sauce
- 1 tablespoon Sillao (Soy Sauce) (use a dark soy sauce for color)
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to thicken)
- 1 teaspoon Fresh ginger (grated finely)
👨🍳 Instructions
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1
In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
Gradually add the flour and vegetable oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
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3
Turn the dough onto a lightly floured surface and knead for about 10 minutes until it is smooth, elastic, and no longer sticks to your hands.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
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5
While the dough rises, prepare the filling: Sauté the minced red onion and ginger in a pan with a splash of oil until soft. Add the diced pork, oyster sauce, and soy sauce.
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6
Pour in the cornstarch slurry and stir constantly over medium heat until the sauce thickens and coats the pork. Remove from heat and let it cool completely.
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7
Once the dough has risen, sprinkle the baking powder over it and knead for another 2-3 minutes to incorporate. This ensures a fluffy, white texture.
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8
Divide the dough into 12 equal portions (about 65-70g each) and roll them into smooth balls.
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9
Flatten a dough ball with your palm, then use a rolling pin to roll it into a 4-inch circle, keeping the center slightly thicker than the edges.
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10
Place a generous tablespoon of the cooled pork filling in the center. Pleat the edges of the dough upward, pinching them together at the top to seal the bun.
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11
Place each bun on a small square of parchment paper. Arrange them in a bamboo steamer, leaving 2 inches of space between them. Cover and let rest for 20 minutes.
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12
Bring water to a boil in a wok or pot. Place the steamer over the boiling water and steam on medium-high heat for 15 minutes.
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13
Turn off the heat but do not open the lid immediately! Wait 5 minutes to prevent the buns from collapsing due to the temperature change.
💡 Chef's Tips
For the whitest buns possible, add a teaspoon of white vinegar to the steaming water. Always ensure your filling is completely cold before stuffing; warm filling will make the dough soggy and prevent a good rise. If you don't have a bamboo steamer, a metal one works, but wrap the lid in a kitchen towel to prevent condensation from dripping onto the buns. To check if the dough is kneaded enough, perform the 'windowpane test'—you should be able to stretch a small piece of dough thin enough to see light through it without it tearing.
🍽️ Serving Suggestions
Serve hot with a side of 'Salsa de Ostión' (Oyster sauce) or a spicy Rocoto chili paste for a true Peruvian kick. Pair with a hot cup of Jasmine tea or a cold Inca Kola to balance the savory flavors. These are excellent alongside a bowl of Sopa Wantán (Wonton Soup). Store leftovers in an airtight container and re-steam for 2-3 minutes to restore their original fluffiness.