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 BARBECUED PORK
I got this recipe from Cooking Class Chinese Cookbook. This recipe tastes exactly like the pork in Chinese restaurants. My family loved it. I used it in my recipe for Recipe#186806. The meat was so tender and juicy. I baked mine for 45 minutes and didn't baste it at all, I was busy cooking other Chinese food.
Provided by Mainely Debbie
Categories Pork
Time 55m
Yield 2 Pork Loins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven To 350.
- Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
- Add meat to marinade making sure it is coated with marinade.
- Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
- Place meat on a wire rack over a baking pan along with marinade.
- Bake 45 minutes turning and basting frequently with marinade.
- Let meat rest for 15 minutes before slicing.
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 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
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