CHINESE BARBECUED PORK BUN (CHA SIU BOW)
I was raised in San Francisco and have fun memories of going down to China Town with my Dad and chowing down on steamed pork buns that we had gotten from one of the ubiquitous Chinese bakeries there. This recipe brings back those memories every time. These steamed buns are simply wonderful.
Provided by jeniwan
Categories Asian
Time 3h45m
Yield 16 buns
Number Of Ingredients 20
Steps:
- Mix together the warm water, 1/2 teaspoons sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
- Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough.
- Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
- Heat oil in a wok or large frying pan and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
- Mix the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute until thickened. Let cool before making the buns.
- After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and twist dough to form a bun.
- Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns at a time in a pie pan and allow them to set and rise for 15 minutes in a warm place.
- Steam for 25 minutes.
Nutrition Facts : Calories 200, Fat 3.6, SaturatedFat 1, Cholesterol 2.7, Sodium 218.1, Carbohydrate 36.8, Fiber 1, Sugar 3.6, Protein 4.6
CHINESE STEAMED BUNS WITH BARBECUED PORK FILLING
My sister-in law is Chinese and this is one of her most delicious Dim Sum recipes. It's Chinese name is Char Siu Bao, takes a little effort but is extremely worth it. Barbequed pork can be found in Asian markets, or often in the supermarket deli section.
Provided by Sneakyteaky
Categories World Cuisine Recipes Asian Chinese
Time 3h15m
Yield 24
Number Of Ingredients 16
Steps:
- Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
- Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
- Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
- Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 21.1 g, Cholesterol 6.9 mg, Fat 4 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 90.5 mg, Sugar 2.7 g
CHINESE STEAMED BUNS WITH BBQ PORK FILLING
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.
Provided by Carol chi-wa Chung
Categories Bread
Time 9h40m
Yield 24
Number Of Ingredients 8
Steps:
- Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
- Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
- Prepare dough for Chinese Steamed Buns (see footnote).
- Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 2.7 g, Cholesterol 4.4 mg, Fat 1.1 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 109.4 mg, Sugar 1.9 g
CHINESE STEAMED BUNS (BBQ PORK AND PORK/VEGETABLE)
A bit of work, but well worth it. Because this makes so much, buns can be frozen and steamed later for an easy meal. Adapted from http://www.jessicagavin.com and thekitchn.com.
Provided by Jen in Victoria
Categories Pork
Time 4h30m
Yield 24 buns
Number Of Ingredients 25
Steps:
- For Filling #1, heat the oil over medium heat and sauté the shallots 2 minutes or until light brown. Add the flour, stir to combine, and cook 1 minute.
- Add the chicken stock, stir well, and cook 2 minutes. Add soy sauce and cook one minute.
- Remove from heat and stir in cut pork and oyster sauce, sugar, peanut oil, and sesame oil. Chill until very firm.
- For Filling #2, simply mix all ingredients together.
- To make the dough, combine all dough ingredients into a stand mixer. Mix with the dough hook for 4 minutes.
- Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.
- Punch down dough and divide into 24 pieces.
- Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
- Roll to leave the center thick; thinner edges are easier to pleat.
- Place about 1 tablespoon of filling at the center of each dough round, flat side up.
- Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches).
- Let buns rest, covered for at least 30 minutes.
- Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.
Nutrition Facts : Calories 223.2, Fat 10.1, SaturatedFat 2.7, Cholesterol 14.9, Sodium 365.9, Carbohydrate 25.3, Fiber 0.8, Sugar 7.7, Protein 6.7
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