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
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
SUGARED PORK BUNS
Provided by Molly Yeh
Categories main-dish
Time 7h15m
Yield 9 large or 12 medium buns
Number Of Ingredients 25
Steps:
- For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
- Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
- Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
- Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
- For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
- Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
- Preheat the oven to 350 degrees F.
- For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
- Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.
CHINESE STEAMED PORK BUNS
Recipe video above. These are truly just like what you get at Yum Cha / Dim Sum. Soft fluffy white buns with a juicy sweet and savoury filling. Perfect freezer standby - microwave from frozen and it's like they're fresh out of the bamboo steamer!
Provided by Nagi
Time 1h10m
Number Of Ingredients 18
Steps:
- Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
- Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
- Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.
- Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
- Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
- Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
- Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
- Take one piece of dough, cover remaining with cling wrap or tea towel.
- Roll into round 4.5" / 11 cm in diameter, making the edges thinner.
- Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
- Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
- Repeat with remaining dough - make 12 in total.
- Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
- Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
- Place 6 to 8 buns on paper, cover with steamer lid.
- Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.
- Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
- Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
- Remove steamer from wok, serve warm!
- Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
- Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
- While stirring, slowly pour cornflour mixture in. Mix until smooth.
- Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).
Nutrition Facts : Calories 226 kcal, ServingSize 1 serving
STEAMED CHINESE BARBECUE PORK BUNS/CHA SIU BAO RECIPE
Time 30m
Yield makes 9-10 buns
Number Of Ingredients 16
Steps:
- In the bowl of your stand mixer, stir together the warm water with the sugar. Sprinkle on the yeast and let proof for 10 minutes. There should be tiny bubbles on the surface.
- Add the heavy cream and flour and knead on medium speed until smooth and elastic, about 5-6 minutes. Alternatively, knead with your hands. The dough will start out quite dry, but continue to knead until all the ingredients are incorporated. The dough should be stiff but not sticky. If sticking to the sides of the bowl, add an extra tablespoon of flour. If it doesn't come together as a dough, add an extra teaspoon of cream.
- Cover the bowl with plastic wrap and cover with a kitchen towel. Let proof until doubled in size, about 1 and half to 2 hours, depending on room temperature. Cut out 9-10 parchment paper squares and set aside.
- While the dough is proofing, make your filling. Heat the oil in a wok or frying pan over medium high heat. Add the shallots and cook until softened, but not browned. Turn the heat to medium low and add the oyster sauce, sugar, sesame oil, and soy sauces. sugar, soy oyster sauce, sesame oil. Stir together until sugar dissolves and mix comes to a simmer. Add the chicken stock and stir in the flour, whisking until slightly thick. Remove from the heat and fold in the barbecue pork. Chill until completely cool, covering as necessary.
- Once the dough is doubled, place the dough on the countertop. There shouldn't be a need to flour your countertop; the dough shouldn't be sticky. Punch the dough down. Divide into ten equal parts. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Note: If making panda faces with black sesame features. Take one portion and knead the black sesame into the dough until evenly distributed. Let dough rest, covered lightly with plastic wrap, while shaping.
- Using a rolling pin, roll out the balls into 4 1/4 inch shaped disks. The edges should be slightly thinner than the centre. Scoop in 1 to 1 1/2 tablespoons of the cooled filling and pleat and pinch to close. Place finished buns on the prepared parchment paper squares, seam side down.
- For panda faces: cut off pieces from the black sesame dough and roll into small balls accordingly for each face. You'll need 4 larges pieces (eyes and ears) and one tiny piece (nose) for each panda. For the ears: gently push 2 of the balls into the top of the face (using a bit of water to help with sticking if necessary). For the eyes: flatten 2 of the balls and use a clean straw to cut out eye holes. Place on the panda face, along with the nose. If using seaweed, use a seaweed punch, or cut out shapes with scissors. Use water to apply seaweed shapes to buns.
- Arrange the completed buns in a steamer with 1 1/2 inches of space in between. Cover the steamer with plastic wrap and let proof for 1 hour. The buns will be puffy but not quite doubled.
- Steam the buns: add water to a pot or wok and bring to a boil. Turn down to medium and place the steamer (with the lid on) on top. Steam on medium for 10 minutes. Open the lid at 3 minutes to let some steam out - you don't want the temperature to get too high as this leads to inflating and deflating buns. Once steamed, the buns should be puffy. Remove from the steamer, let cool slightly and enjoy warm!
BAKED BBQ PORK BUNS (CHAR SIU BAO)
Bring authentic dim sum to your home with baked BBQ pork buns just like your favorite Chinese restaurant! If possible, always weigh the ingredients instead of measuring them by volume (cups). Volume is never accurate and using it will affect the texture of the end result.
Provided by Maggie Zhu
Categories Bakery
Time 2h2m
Number Of Ingredients 17
Steps:
- Pour the milk into a small bowl and warm it to approximately 100 to 110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature.
- Add the yeast and a pinch of the sugar to the warm milk. Let the yeast activate for 5 to 10 minutes, until the mixture is bubbling and frothy.
- Add the remaining dough ingredients into your stand mixer bowl. Pour the activated yeast and milk over everything. Stir a few times with a spatula to make a rough dough. Knead with the hook attachment on setting 6 for 15 to 17 minutes, until the dough is smooth and stretchable. Test the dough by pulling a piece of it using both hands. It should stretch into a very thin and translucent sheet. (This dough can be kneaded by hand, but it is a wet dough, so having a dough scraper for the process will be very helpful. Knead it for 20 to 30 minutes in this case.)
- While kneading the dough, grease the inside of a large bowl with a thin layer of butter or oil.
- Pull the dough into a tight ball using your hands and place it into the greased bowl. Flip the dough ball a couple of times so that it is fully coated in the butter. Cover with plastic wrap. Let it proof until the size has doubled, about 1 hour in the winter, or 30 to 45 minutes in summer. (*Footnote 1)
- While the dough is resting, combine all the filling ingredients in a small pot except for the diced char siu. Mix until the cornstarch is dissolved fully.
- Bring the mixture to a boil and cook until thickened, so you can draw a line on the bottom of the pot with a spatula, about 1 minute. Take the pot off the heat and let the mixture cool off. Once cooled, add the diced char siu and mix until it is evenly distributed.
- Once the dough has doubled, punch it down using your hand and form it into a tight ball. Cut the ball into 12 even pieces (approximately 62 g per piece). Cover the pieces you aren't working on with plastic wrap to prevent them from drying out.
- One piece at a time, pull and pinch the edges of the dough to the top until the dough is round. Flip the piece so that the pinched part of the dough is on the work surface. Place your palm and fingers over the ball forming a domed cage, move the dough in small circular motions while applying light pressure to seal it.
- Once all the pieces are formed, you can begin filling them. One at a time, use your palm to flatten the ball, then gently spread the edges until the dough has a 4 to 5" (10 to 13 cm) diameter. You should keep the center a bit thicker than the edges so the buns will be shaped evenly once wrapped.
- Place a tablespoon of filling in the center. Gather the edges over the filling and pinch them together to seal it on top. Flip over the bun and roll it in the same circular motion as before to seal, but be gentle so the filling doesn't tear through the dough. (If a piece of pork starts to poke out or looks like it's about to you can pinch the dough over the trouble area and smooth it out with your finger.)
- Place the buns on a parchment-lined baking tray, at least 1" (2.5 cm) apart, and cover them with plastic wrap. Let the buns rise until they grow 1.5 to 2x in size, about 30 to 45 minutes in winter, or 15 to 20 minutes in summer.
- Preheat the oven to 350°F (176°C). (*Footnote 2)
- Gently brush a thin layer of milk onto the top of each bun. Sprinkle with some sesame seeds to garnish, if using.
- Bake for 12 to 15 minutes, or until the buns are golden brown.
- Let the buns rest until slightly cooled. Serve warm or at room temperature.
- Once the buns have fully cooled, you can place them in a large ziplock bag. It's OK to leave the buns at room temperature for a day. Store them in the fridge for up to 3 days or in the freezer for up to 3 months.
- To reheat the refrigerated buns, heat them in a microwave or a 350°F (176°C) oven until warmed throughout. For frozen buns, reheat them in a 350°F (176°C) oven without thawing until warmed throughout, 10 minutes or so.
Nutrition Facts : ServingSize 1 serving, Calories 224 kcal, Carbohydrate 33.8 g, Protein 8.7 g, Fat 5.8 g, SaturatedFat 3.2 g, Cholesterol 37 mg, Sodium 295 mg, Fiber 1 g, Sugar 6.3 g
BARBECUE PORK BUNS
Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Side dish, Snack, Starter
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
- Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
- Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.
Nutrition Facts : Calories 512 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 3.78 milligram of sodium
BARBECUE PORK ON BUNS
Very tasty sandwich for five minutes of work. Then let your slow-cooker do the rest of the work while you are at work.
Provided by Charlotte J
Categories Lunch/Snacks
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first four ingredients in a slow-cooker.
- Cover and cook on high for 5 hours.
- Drain and slice or shred pork.
- Serve on buns with additional barbecue sauce if you'd like.
STEAMED BBQ PORK BUNS (CHAR SIU BAO)
This Chinese Steamed BBQ Pork Buns (Char Siu Bao) recipe unlocks the secret to the perfect steamed pork bun just like you get at the dim sum restaurant.
Provided by Judy
Categories Dim Sum
Time 3h30m
Number Of Ingredients 18
Steps:
- 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.
- Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.
Nutrition Facts : Calories 687 kcal, Carbohydrate 41 g, Protein 78 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 207 mg, Sodium 410 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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
BARBECUE PORK ON BUNS
This is the best barbecue sandwich I have ever had. I usually double this and freeze what's left in portions to serve one. That way, the kids could grab one after school and chow down. My mom always made this. I think it originated from River Road Recipes, a cookbook by the Junior League of Baton Rouge.
Provided by Sunshine Forever
Categories Lunch/Snacks
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In dutch oven, combine first nine ingredients. Summer uncovered 20 minutes.
- Add meat, ketchup and Worcestershire sauce. Simmer slowly 45 minutes.
- Serve on buns or french bread.
BARBECUE PORK BUNS
Authentic-looking buns with a sweet, savoury pork filling coated in a deliciously thick sauce. Make the day before, or just re-steam frozen buns for about 5 minutes when required.
Provided by Tootalltygerlily
Categories Yeast Breads
Time 3h15m
Yield 12 buns
Number Of Ingredients 17
Steps:
- Sauce: Stir water into cornstarch in small cup until smooth.
- Add remaining four ingredients; stir. Set aside.
- Filling: Heat sesame oil in large frying pan on medium.
- Add green onion, garlic and ginger.
- Stir-fry for 1 minute, stirring constantly, until soft.
- Stir sauce mixture.
- Stir into green onion mixture until boiling and thickened.
- Add pork. Stir until coated.
- Turn into medium bowl.
- Chill for at least 1 1/2 hours until cold.
- Makes 1 cup of filling.
- Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
- Cool slightly.
- You should be able to hold your finger in water mixture and it should be almost hot.
- Process flour and yeast in food processor for 2 seconds until just combined.
- With motor running, gradually add liquid through food chute until dough comes together and forms ball.
- Process for 30 seconds.
- Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
- Place in large greased bowl, turning once to grease top.
- Cover with tea towel.
- Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
- Punch dough down and knead gently to remove any air pockets.
- Roll into cylinder shape.
- Cut crosswise into 12 portions.
- Roll or flatten each portion into 4 inch circle.
- Spoon rounded tablespoon of filling onto centre.
- Gather edges together over filling, twisting in clockwise direction to form"top knot".
- Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
- Cover with tea towel; let stand for about 1 hour until slightly risen.
- Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
- Steam for 15 minutes.
- This may have to be done in batches.
More about "barbecue pork buns food"
EPICURUS.COM RECIPES | CHA SIU BAO (BAKED BARBECUED PORK BUNS)
From epicurus.com
Cuisine ChineseCategory AppetizerServings 20
CHINESE BBQ PORK STEAMED BUNS - MARION'S KITCHEN
From marionskitchen.com
CHINESE BBQ PORK BUNS(CHAR SIU BAO) - SIDECHEF
From sidechef.com
5/5 (1)Total Time 4 hrsCuisine ChineseCalories 154 per serving
- To make the filling, cut the Char Siu (250 gram) into small cubes and then mix in the Fresh Ginger (1) that have been soaked in Water (1 tablespoon) and finely chopped Shallot (2 tablespoon).
- To make the wrapper, pour the Water (250 gram) and Instant Dry Yeast (1 1/4 teaspoon) into a bowl of All-Purpose Flour (500 gram) and stir with a chopstick.
- Cover the bowl and let the dough rest for around 1 hour or until it doubles in size. Put it in a oven to shorten the time. Preheat the oven to around 35 degrees C (95 degrees F) for fermentation. After 5 minutes, turn the oven off. And leave the bowl in.
CHINESE BAKED BBQ PORK BUNS - SIFT & SIMMER
From siftandsimmer.com
Ratings 8Category Breakfast, Dim Sum, LunchCuisine Asian, ChineseTotal Time 2 hrs 42 mins
CHAR SIU BAO (BBQ PORK BUNS, 叉烧包) - RED HOUSE SPICE
From redhousespice.com
5/5 (12)Calories 169 per servingCategory Main Course
- IF USING HANDS: Mix flour, sugar, baking powder, yeast and oil in a bowl. Add water gradually while mixing with a pair of chopsticks/spatula. Combine with your hands to form a dough. Rest (covered ) for 10 mins then knead again until very smooth.
- Divide the dough into 14 equal parts. Work on one piece at a time and make sure you cover the rest to prevent it from drying out.
- Place a spoonful of filling (about 20g) in the middle of the wrapper. To ensure a “crack open” effect after steaming, follow the folding technique shown in the video below to seal the bao. Alternatively, pleat the bao using the regular method introduced in my recipe for “Steamed Bao Buns, A Complete Guide”.
BAKED CHAR SIU BAO (叉燒麵包, BBQ PORK BUNS, CHA SIU BAO ...
From healthynibblesandbits.com
5/5 (12)Calories 336 per servingCategory Dim Sum
- In a small bowl, mix together the sugar, oyster sauce, hoisin sauce, soy sauce, sesame oil, paprika, and salt.
- Once the filling has chilled, divide it into 12 portions of about 40 to 45 grams or 2 tablespoons each. I usually use a medium cookie scoop to scoop out a heaping scoopful of filling.
BAKED BARBECUE PORK BUNS - ANG SARAP
From angsarap.net
Reviews 9Category SnackCuisine ChineseEstimated Reading Time 3 mins
- Add flour, mix thoroughly then knead in a floured board until it’s not sticky on the hands, place in an oiled bowl, cover tightly with cling wrap then let is rise for at least an hour or until it doubled its size.
STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
From myrecipes.com
5/5 (27)Calories 259 per servingServings 10
- To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
- Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
- To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
BBQ PORK BUNS (CHAR SIU BAO) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 9Total Time 3 hrsCategory BreakfastCalories 214 per serving
- In a medium saucepan, whisk together 1/3 cup flour with 1/2 cup hot water and 1/3 cup milk until the flour is dissolved. Put the pan over medium heat and whisk constantly until the mixture resembles a thick paste, about 4 minutes. Set aside.
- Heat 2 tablespoons vegetable oil over medium high heat in a skillet or wok. Add the shallot and stir-fry for 2 minutes. Add the sugar, light and dark soy sauces, oyster sauce, vinegar, sesame oil, Five Spice Powder and white pepper. Stir and cook until it starts to bubble up, about a minute. Add the chopped BBQ pork and sprinkle the flour over all. Toss to coat and mix in. Cook for another minute.
- After the dough has risen, punch it down and turn it over onto a floured surface, knead several times. Roll into a ball and cut it into 12 equal pieces. Cover the pieces you aren’t working on with damp tea towel or plastic wrap to prevent them from drying out.
CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE) - THE ...
From thewoksoflife.com
4.9/5 (111)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.)
CHAR SIU BAO (BBQ PORK BUNS) | CHINA SICHUAN FOOD
From chinasichuanfood.com
4.9/5 (9)Total Time 1 hrCategory StapleCalories 247 per serving
- In a stand mixer, place all of the dough ingredients in and then knead for 7-9 minutes at slow speed. Then cover and rest for 10 to 15 minutes.
STEAMED BARBECUE PORK BUNS | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
Cuisine ChineseCategory SnackServings 12
- To make the dough, in a stand mixer with dough hook, combine yeast and warm water. After 5 minutes, add icing sugar, salt, flour, baking powder, and cornstarch.
- To make the filling, in a mixing bowl, whisk together honey, oyster sauce, light and dark soy sauce, and hoisin sauce. Set aside.
- Heat vegetable oil in a wok. Add garlic and ginger, and cook for 2 minutes.Add diced barbecue pork, and cook for 2 minutes. Add honey mixture, bring to a simmer, and cook for 2-3 minutes.
- In a separate bowl, mix together cornstarch and water until smooth. Pour cornstarch mixture into wok with pork mixture and stir until sauce has nicely thickened.
- To assemble, transfer risen dough onto a clean work surface. Using your hands, roll the dough into a log that is 2 inches in diameter. Divide log into 12 equal portions.
- Place 1-2 inches of water in a wok, and bring to a boil over high heat. Place a piece of parchment paper in the bottom of a steamer basket. Put the pork buns on the parchment, leaving 1 inch of space between each.
BBQ PORK BUNS (BAKED CHAR SIU BAO) | BARBARA BAKES
From barbarabakes.com
Reviews 49Servings 12Cuisine ChineseCategory Pork
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