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 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
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
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4.9/5 (15)Total Time 3 hrs 20 minsCategory PorkCalories 232 per serving
- In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up.
- After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 20 equal pieces (each should weigh about 48g-50g).
- With the buns in the steamer, start with cold water and turn on the heat to medium. Set the timer to 15 minutes.
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4.9/5 (99)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.)
CHINESE PORK BUN - CHINA SICHUAN FOOD | CHINESE RECIPES ...
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Ratings 2Calories 161 per servingCategory Breakfast, Dim Sum
- Add yeast to water (cold water in summer and warm water in winter). Wait for around 10 minutes until the yeast is well activated.
- Stir the yeast water with flour. Grasp everything together and knead until the dough becomes smooth and elastic.
- Brush some oil on a large bowl and transfer the dough for the proofing (cover with plastic wrapper or a wet clean gauze). Wait for 2-3 hours until the dough is doubled in size. Do not over proof in hot days; you will need to watch out the dough.
- In a large bowl, marinate the ground pork with all the seasonings. Set aside for at least 15 minutes. You can prepare this in previous day and keep the pork in refrigerator overnight.
CHINESE BBQ PORK BUNS + 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.
CHAR SIU BAO (STEAMED BBQ PORK BUNS) 叉烧包 - OMNIVORE'S …
From omnivorescookbook.com
Ratings 11Calories 125 per servingCategory Appetizer, Main
- Add the water into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast, stir to mix well. Let sit for 5 minutes so the yeast will activate.
- Combine the stock, hoisin sauce, oyster sauce, Shaoxing wine, sugar, garlic, and five spice powder in a small saucepan. Cook over medium heat until boiling. Turn to medium-low heat and let simmer for 1 minute. Stir occasionally until everything is mixed. Once done, remove the pan from the stove and let the sauce cool for 3 to 5 minutes.
- Depending on the size of your steamer, you might need to steam the buns in batches. What I usually do is prepare the steamer after wrapping half of the buns, so some of them are ready to be cooked as I work on the rest.
CHINESE STEAMED PORK BUNS - THE FOREIGN FORK
From foreignfork.com
5/5 (1)Servings 24Cuisine ChineseCategory Appetizer, Main Course
- Stir the warm water and 1 teaspoon sugar in a small dish until the sugar is dissolved. Sprinkle the yeast over the top. Let it stand for 10 minutes. Stir to dissolve the yeast.
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From rivertenkitchen.com
5/5 (1)Estimated Reading Time 6 minsCuisine AsianCalories 65 per serving
- Place pork in a freezer-safe container. Freeze for 30mins to 1 hour. Once it's firm enough, slice into 1/2 inch thick using a sharp knife.
- Heat oil in a pot over medium heat. Add garlic and onions. Saute until fragrant and translucent. Add the slices of pork. Continue cooking until no longer in pink.
- Add hoisin sauce, oyster sauce, soy sauce, and sugar. Simmer for 30 seconds until fragrant. Add water, chicken bouillon and star anise. Cover with lid and let it boil.
- Lower the heat down and cook until pork is succulently tender about 30 to 45 minutes. Taste the sauce. Add sugar as needed.
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- How to prepare the meat filling. Here are the steps: Heat the oil in a pan or wok, sauté the chopped onion for 1 to 2 minutes over medium heat until fragrent, soft and transparent.
- How to make the char siu bao dough. Here are the steps: a. Prepare the starter. Sprinkle the dry yeast in warm water. Wait for about five minutes or until it is completely dissolved.
- How to wrap the filling. The best way to understand how to wrap the filing is to watch the embedded video. The following is the summary: Roll out the dough to a round shape, but leave the center slightly thicker as this is the bottom part of the Pao.
- The right way to steam the Char Siu Pao. Place each Pao seal side up on a small piece of oiled baking paper. Let the Pao rest for 15 minutes before steaming.
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From tipbuzz.com
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- In a medium bowl, add ground pork, soy sauce, optional sherry, hoisin sauce, sugar and salt. Mix with a fork and set aside for 10-20 minutes to marinate.
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