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
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
CHINESE PORK BUNS
These Chinese BBQ pork buns are famous around the world! When you follow the tips and techniques in this recipe, you'll be rewarded with these juicy authentic-tasting buns. I failed a few time before getting them perfect. So you can save your time by reading this because I am only sharing the best!
Provided by FERNNG
Categories World Cuisine Recipes Asian Chinese
Time 5h32m
Yield 12
Number Of Ingredients 19
Steps:
- Combine 1/2 cup water, yeast, 2 teaspoons sugar, and 1 teaspoon cake flour in a large bowl; let stand until top is beginning to form a layer of white foam, about 20 minutes. Add remaining cake flour (2 cups minus the 1 teaspoon) and stir gently using chopsticks until dough comes together. Knead dough until smooth. Cover with plastic wrap and let first dough stand in a warm place for 4 to 6 hours.
- Mix 2/3 cup water, ginger, spring onion, oyster sauce, 1 tablespoon sugar, all-purpose flour, 1 tablespoon corn flour, sesame oil, and white pepper in a saucepan over medium-low heat; cook, stirring constantly, until thickened, about 5 minutes. Cool filling to room temperature; refrigerate.
- Spoon chilled filling over pork; mix well.
- Sift 1/2 cup corn flour, 3/8 cup cake flour, and baking powder together into a bowl. Add 3/8 cup sugar and cooking oil and mix well. Mix corn flour mixture into first dough, kneading until smooth. Roll dough into a ball. Cover ball with an inverted bowl and let stand for 10 minutes.
- Divide dough into 12 to 15 pieces and roll each into a ball. Flatten the balls into rounds. Spoon 1 to 2 tablespoons filling into the center of each round and fold round around filling and seal. It's fine if the top is a bit thick, it just helps create the top flower look.
- Line bamboo steamers with parchment paper and arrange buns on top. Set aside in a warm place for 5 minutes. Close lids tightly.
- Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 34.8 g, Cholesterol 11.9 mg, Fat 5 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 142.2 mg, Sugar 7.4 g
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 (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
STEAMED PORK BUNS
This came from a good friend who is not Asian but loves to cook all Asian styles. It's an easy recipe although it helps to be able to just buy the Chinese barbecue pork. I do make my own barbecue pork, using a couple of whole filets and "Char Siu" sauce. You can also add sauteed cabbage to the filling if you want to make larger amounts. This is a typical Dim Sum item, served between brunch and 2 pm. with tea. (Amount of water in the dough is corrected.)
Provided by rangapeach
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour.
- Add sugar, baking powder and lard.
- pour in water and knead until smooth.
- Cover with a damp teatowel and rest for 30 minutes.
- Saute the onions and pork briefly in the oil.
- Add water and seasonings and simmer until the sauce thickens.
- Spread this filling onto a plate to cool.
- Roll the dough into a long sausage shape and cut into twelve equal pieces.
- Roll each into a ball and flatten into a circle with your fingers.
- Place a spoonful of filling in the center and bring the dough up around it.
- Pinch the dough firmly to join it.
- Put each bun on a separate piece of parchment or wax paper.
- At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
- Otherwise, brush each with a little water and set them in a steam basket.
- Steam over rapidly boiling water for 10 minutes.
- When steaming, do not crowd the pastries.
- If necessary steam them in batches.
- They can be rewarmed (once) carefully in the microwave.
Nutrition Facts : Calories 138.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 1, Sodium 327.6, Carbohydrate 26.2, Fiber 0.7, Sugar 6.7, Protein 2.7
CHINESE PORK-FILLED BUNS
When our son was in 7th grade, for Christmas, he gave me a Sunset Chinese Cook Book and my husband gave me bamboo steamers. Well, that was the beginning of a family love affair with Chinese cooking. Every Saturday we would "cook Chinese." It was great fun. The recipe for these buns has been changed over the years and now has become our favorite. They are particularly good with Chinese chicken and corn soup or any light and brothy soup.
Provided by tootsie in Pacific
Categories Yeast Breads
Time 2h15m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in water; blend in sugar and oil. Let stand in a warm place until bubbly (about 15 minutes).
- Add flour mixed with the salt and mix until dough holds together. This can be done in a heavy duty mixer with the dough hook or kneaded by hand for 8 to 10 minutes.
- Place in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour and 15 minutes).
- Meanwhile prepare the pork filling:.
- Combine the pork with garlic, ginger, sugar and soy sauce.
- Heat a fry pan or wok to medium high, add some oil and fry pork and onion until cooked through, turning down heat if necessary. Add the cooking sauce and cook until bubbling and hot.
- Cool completely.
- Turn dough out on floured board and knead for 1 minute. Divide into 12 even balls. With your hands make the dough ball into a 4 1/2" round, making the edges thinner then the rest of the round.
- Place about 2 tbs. filling in center of each round. Pull edges of dough up around filling and twist to seal. Place seam side down on a baking tray. Cover and let rise about 30 minutes.
- Meanwhile preheat oven to350F and when puffy and light, brush with melted butter and bake for about 15 minutes.
Nutrition Facts : Calories 291.6, Fat 8, SaturatedFat 2.7, Cholesterol 38.6, Sodium 391.6, Carbohydrate 36, Fiber 1.4, Sugar 7.8, Protein 16.9
CHINESE ROAST PORK BUNS
Refrigerated biscuits are substituted for the traditional sweet bun dough, making this recipe an easy alternative. Courtesy of Wayne Hu.
Provided by joyanne
Categories Pork
Time 1h23m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 375°F.
- Line broiler pan with foil.
- In blender container or food processor bowl with metal blade, combine all roast pork ingredients except pork; blend until smooth.
- Generously brush both sides of the pork steaks, reserving remaining basting sauce.
- Place pork steaks on foil-lined broiler pan.
- Bake at 375F for 30 minutes. Remove pork from oven.
- Brush both sides of steaks with remaining basting sauce.
- Bake an additional 10 to 20 minutes or until no longer pink in the center.
- Remove from oven; cool (leave the oven on).
- Remove meat from bone; finely chop. Set aside.
- In small bowl, combine cornstarch and 1 Tbsp sherry; blend well.
- Heat oil in wok or large skillet over high heat.
- Add onion and water chestnuts; cook and stir 2 to 3 minutes or until onion begins to brown.
- Add 1 Tbsp soy sauce and 1 Tbsp hoisin sauce; stir to coat. Add broth.
- Stir in cornstarch mixture; cook and stir until mixture begins to thicken. Remove from heat; stir in pork.
- Separate dough into 8 biscuits.
- On lightly floured surface, press or roll each biscuit into 5-inch circle.
- Place about 1/3 cup pork mixture in center of each biscuit.
- Gathering up edges, twist and pinch to seal.
- Place seam side down on ungreased cookie sheet.
- In small bowl, beat glaze ingredients until well blended; brush over buns.
- Bake at 375°F for 14 to 18 minutes or until golden brown.
Nutrition Facts : Calories 422.9, Fat 16.1, SaturatedFat 4.6, Cholesterol 54.7, Sodium 1269.1, Carbohydrate 41.9, Fiber 0.6, Sugar 11.6, Protein 23.7
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