Chinese Pork Filled Buns Recipes

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CHINESE STEAMED PORK BUNS



Chinese Steamed Pork Buns image

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

1 tsp active dry yeast powder
1/4 cup / 65 ml warm water
1 tbsp white sugar
1/2 cup /125 ml warm water
4 tbsp /70g white sugar
2 cups / 300g plain flour ((all purpose))
1 cup / 155g cornflour / cornstarch
1/4 cup / 65 ml vegetable oil
2 1/2 tsp baking powder
1 tbsp vegetable oil
1/3 cup finely chopped escalot or white onion ((Note 1))
1 tbsp sugar
1 1/2 tbsp soy sauce (, regular or light (not dark))
1 1/2 tbsp oyster sauce ((can sub Hoisin))
1 tbsp sesame oil
1/2 cup water
1 tbsp cornflour dissolved in 1 tbsp water
1 1/2 cups Chinese Barbecue Pork (, diced (Note 2))

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



Chinese Steamed Buns with BBQ Pork Filling image

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

½ pound boneless pork loin roast
½ cup barbecue sauce
3 tablespoons shallots, chopped
⅓ cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

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)



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

CHINESE PORK-FILLED BUNS



Chinese Pork-Filled Buns image

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

1 tablespoon dried yeast
1 cup warm water (about 110F)
1/3 cup sugar
2 tablespoons salad oil
3 1/4 cups all-purpose flour
2 tablespoons butter, melted
1 1/2 lbs lean pork, boneless cut in 1/2-inch cubes
1 onion, finely choped
2 garlic cloves, minced
1 tablespoon ginger, grated
2 teaspoons sugar
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 tablespoon hoisin sauce
1/2 teaspoon sesame oil
1/4 cup water

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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