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
DO SHA BAO FILLING (RED BEAN BUN FILLING)
Mmm....sweet, smooth, warm and with just the righ depth of flavor -- there's nothing like dou sha bao. Though primarily is a filling for Chinese steamed buns, this versatile and fairly healthy sweet tooth satisfier can also be spread on toast, used as a pancake filling, or eaten like refried beans. For some reason, do sha bao are extremely popular among female college students and taxi drivers.
Provided by BrotherAdso
Categories Dessert
Time 30m
Yield 4-6 Bun Fillers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in a saucepan, dissolve in sugar and shortening.
- Bring beans and bean liquid to a boil in a saucepan or large skillet.
- Add water-shortening-sugar mixture.
- Boil vigorously and mash for 15 minutes or until a paste begins to come together.
- Dissolve cornstarch in a little water and stir in to aid the formation of the paste.
- Refrigerate before use to improve consistency. For coarser paste, leave some beans whole. Use more shortening, less water, and/or a food processor for a smoother texture.
Nutrition Facts : Calories 502.9, Fat 3.9, SaturatedFat 1, Sodium 6.4, Carbohydrate 95.3, Fiber 15.7, Sugar 16.6, Protein 24.5
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PORK HUM BAO RECIPE | MYRECIPES
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Servings 24Total Time 4 hrs 10 mins
- Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
- Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
- Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
- Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
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