Char Siu Pork Bun Filling Recipes

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CHAR SIU BAO RECIPE



Char Siu Bao Recipe image

Char Siu Bao is the most popular item in the Cantonese dim sum repertoire.

Provided by KP Kwan

Categories     Breakfast

Time 1h10m

Number Of Ingredients 20

200 g (2.2 cups) of pao flour
10 g (3.2 tsp) Active dry yeast
145 g (1.1 cups) icing sugar
285 ml (1.2 cups) of lukewarm water
10 g (2.5 tsp) baking powder
400 g (4.4 cups) of pao flour
1/4 teaspoon white vinegar, optional
1/4 teaspoon ammonium bicarbonate, optional
50 g (1/4 cup) shortening
2 g (1/2 tsp) of salt
400 g (0.9 pounds) of diced chicken breast meat, or use 80% lean pork and 20% pork fat
4 tbsp of sugar
12 g (1 1/4 tbsp) corn starch
200 ml of water
70 g (4.5 tbsp) oyster sauce
25 g (1.5 tsp) light soy sauce
35 g (2.5tbsp) dark soy sauce
50 g (1/3 cup) of onion
1 teaspoon Chinese five-spice powder
3 tbsp of oil

Steps:

  • Heat 3 tablespoons of oil in a pan or wok, sauté the onion for 1 to 2 minutes until soft and transparent. Add the diced chicken breast meat and sauté until the chicken is cooked.
  • Add the remaining ingredients. Stir and cook until the gravy thickens.
  • Transfer to a plate and let it cool.
  • Dissolve the dry yeast in water.
  • Add 200g of pao flour and icing sugar. Mix well and cover for an hour.
  • Add the ingredients under the title 'Other ingredients of the dough' into the starter mixture and knead for 8 to 10 minutes.
  • Cover the dough with a piece of damp cloth and let it proves for 30 minutes, or until the size has doubled.
  • Divide the dough into 50g portions. Let the dough rest for 10 minutes.
  • Flatten the dough with a rolling pin to form a circle of 8-10 cm in diameter. Place 30g of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5 inches (4cm) square baking paper, sealed side up. Rest for 15 minutes before steaming.
  • Place the Char Siu Pao in a steamer, leave about 2-3 cm gap in between each Char Siu Pao. Steam in a preheated steamer on high heat for 8 minutes.
  • Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy.

Nutrition Facts : Calories 410 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 12 baos, Sodium 643 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

STEAMED BBQ PORK BUNS (CHAR SIU BAO)



Steamed BBQ Pork Buns (Char Siu Bao) image

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

1 teaspoon active dry yeast
¾ cup warm water
2 cups all-purpose flour
1 cup cornstarch
5 tablespoons sugar
1/4 cup canola or vegetable oil
2 1/2 teaspoons baking powder
1-2 teaspoons water ((optional))
1 tablespoon oil
1/3 cup shallots or red onion ((finely chopped))
1 tablespoon sugar
1 tablespoon light soy sauce
1 1/2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
1/2 cup chicken stock
2 tablespoons all purpose flour
1 1/2 cups diced Chinese roast pork

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 PORK BUNS (CHA SIU BAO)



Chinese Pork Buns (Cha Siu Bao) image

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

6 cups all-purpose flour
¼ cup white sugar
1 ¾ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 ½ tablespoons light soy sauce
1 ½ tablespoons hoisin sauce
1 teaspoon soy sauce
1 ½ tablespoons white sugar
1 ½ tablespoons soy sauce
1 ½ tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 ½ tablespoons water
2 tablespoons shortening
1 ½ teaspoons sesame oil
¼ teaspoon ground white pepper

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

CHAR SIU BAO (PORK BUNS)



Char Siu Bao (Pork Buns) image

I adapted the char siu recipe from my friend Mitch's late Great Uncle Kennie's recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an Asian deli that sells char siu (Chinese BBQ pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to Pneuma for putting this recipe in her best of 2008 cookbook!

Provided by Maito

Categories     Yeast Breads

Time 1h20m

Yield 16 buns, 4-8 serving(s)

Number Of Ingredients 22

1 1/2 cups char siu pork, cut into small dice (store bought or recipe below)
1 tablespoon peanut oil
1 tablespoon ginger, minced
1/2 cup hoisin sauce
1 tablespoon sweet chili paste (or garlic chili paste)
4 scallions, sliced
1 1/2 teaspoons dry yeast
2 tablespoons sugar
1 1/4 cups warm water (105-115 degrees)
2 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 pinch salt
olive oil
1 lb lean pork
4 garlic cloves, minced
1 teaspoon gingerroot, minced
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons sugar
2 tablespoons Chinese wine or 2 tablespoons sake
2 tablespoons hoisin sauce
1 teaspoon Chinese five spice powder (optional)

Steps:

  • To make meat:.
  • Combine marinade. Marinate pork at least 3 hours, or overnight.
  • Cooking methods:.
  • a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.
  • b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.
  • c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.
  • To make filling:.
  • Sauté ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.
  • To make dough:.
  • Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes.
  • Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand).
  • Add yeast mixture. Knead until homogeneous and dough forms a ball.
  • Let rise in a cool place to minimize air bubbles, about 15 minutes.
  • Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each.
  • Pinch back to close and form a ball shape.
  • Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size.
  • Place in a covered steamer, and cook for 8-10 minutes.
  • Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).
  • Enjoy the fruits of your labor!

CHAR SIU PORK BUN FILLING



Char Siu Pork Bun Filling image

Categories     Sauce     Pork     Roast

Yield makes 1 1/3 cups

Number Of Ingredients 12

Flavoring Sauce
1 tablespoon sugar
1 pinch of salt
1 pinch of white pepper
1 tablespoon light (regular) soy sauce
2 teaspoons oyster sauce
1 tablespoon water
2 teaspoons canola oil
2 scallions (white and green parts), chopped
1/2 pound Char Siu Pork, homemade (page 224) or store-bought, diced
1 tablespoon Shaoxing rice wine or dry sherry
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Steps:

  • To make the flavoring sauce, combine the sugar, salt, white pepper, soy sauce, oyster sauce, and water in a small bowl. Stir to dissolve the sugar and set aside.
  • Heat the oil in a medium skillet over medium heat. Add the scallions, and cook, stirring constantly, for about 30 seconds, or until aromatic and slightly softened. Add the pork and combine well. Add the flavoring sauce and cook, stirring frequently, for about 2 minutes, or until the pork is heated through. Meanwhile, add the rice wine to the dissolved cornstarch. When the pork is hot enough, add the wine and cornstarch mixture. Cook for another 30 seconds, stirring constantly, until the mixture comes together into a mass that you can mound. Transfer to a bowl and set aside to cool completely before using. (The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using.)

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