CHINESE PORK BUNS (CHA SIU BAO)
You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!
Provided by MC
Categories Bread Yeast Bread Recipes
Yield 24
Number Of Ingredients 19
Steps:
- Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
- Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
- Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
- Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
- Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
- Steam buns for 12 minutes. Serve.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.3 g, Cholesterol 11.9 mg, Fat 5.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 3.3 g
STEAMED BARBECUE PORK BUNS
You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h40m
Yield 12
Number Of Ingredients 10
Steps:
- Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
- Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
- Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
- Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
- Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
- Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
- Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 18.7 g, Cholesterol 23.3 mg, Fat 3.2 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 369.1 mg, Sugar 2.1 g
STEAMED BAO BUNS
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Time 1h4m
Yield Makes 18 buns
Number Of Ingredients 7
Steps:
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.
Nutrition Facts : Calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
STEAMED PORK BAO BUNS
Steps:
- In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. Stir in the hoisin sauce and oyster sauce, adding barbecue pork while stirring. Reduce heat to low. Thoroughly combine cornstarch with 2 tablespoons water. Pour over pork mixture and stir until sauce thickens. Set aside. On a floured surface, partially separate breadsticks, leaving 2 thick layers of dough. Roll each into a ball. Working with 1 ball at a time, roll out to make a 3-inch circle. Place about 1 tablespoon of filling in center of each round. Gather dough up and twist to secure tightly. Repeat with remaining dough. Cover with kitchen towel. Arrange cabbage leaves on the bottom of 2 large bamboo steamers. Place 6 pork buns on each steamer. Steam buns for 20 minutes. Serve warm.
DAVE'S STEAMED PORK BUNS (CHAI BAU)
Number Of Ingredients 18
Steps:
- Dough:Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour and pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside. Filling:Put the cut up pork in a large bowl and season with garlic, ginger, 2 tsp. sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 tsp. sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12" Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside. Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4" circle, leaving the center twice as thick as the edges. With your left hand, cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the left thumb. With your right thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up. Arrange buns on a cake rack in a 12" Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.
Nutrition Facts : Nutritional Facts Serves
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
DAVE'S STEAMED PORK BUNS (CHAI BAU)
Number Of Ingredients 18
Steps:
- DOUGH:Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour and pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside.FILLING:Put the cut up pork in a large bowl and season with garlic, ginger, 2 tsp. sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 tsp. sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12-inch Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside.Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4-inch circle, leaving the center twice as thick as the edges. With your left hand, cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the left thumb. With your right thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up.Arrange buns on a cake rack in a 12-inch Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot
Nutrition Facts : Nutritional Facts Serves
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CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE)
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4.9/5 (143)Calories 258 per servingCategory Chinese Bakery
- In the bowl of a stand mixer fitted with the dough hook attachment, add the dough ingredients in the following order. Start with the room temperature heavy cream, milk, and egg. Then add the sugar, cake flour, bread flour, yeast, and salt, in that order.
- Turn the mixer on to the lowest setting to bring the dough together. When a scraggly dough has formed, knead on low speed for 15 minutes. If needed, turn off the mixer to bring the dough together with a rubber spatula. Alternatively, you can stir all the dough ingredients together with a wooden spoon in a large mixing bowl, and then knead by hand for 20 minutes.
- The dough should stick to the bottom of the bowl, but should not stick to the sides. If you’re in a humid climate, and the dough is sticking to the sides of the mixing bowl, add more flour 1 tablespoon at a time until it comes together.
- Shape the dough into a ball, and cover with an overturned plate or damp towel. Place in a warm spot to proof for 75-90 minutes, or until the dough doubles in size. (A good proofing environment is a closed microwave, with a mug of hot boiled water next to the bowl.)
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- In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
- While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
- After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
- Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
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