Char Siu Pork Bun Filling Recipes

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.

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.

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!

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.)