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 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 STEAMED BUNS WITH BARBECUED PORK FILLING
My sister-in law is Chinese and this is one of her most delicious Dim Sum recipes. It's Chinese name is Char Siu Bao, takes a little effort but is extremely worth it. Barbequed pork can be found in Asian markets, or often in the supermarket deli section.
Provided by Sneakyteaky
Categories World Cuisine Recipes Asian Chinese
Time 3h15m
Yield 24
Number Of Ingredients 16
Steps:
- Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
- Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
- Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
- Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 21.1 g, Cholesterol 6.9 mg, Fat 4 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 90.5 mg, Sugar 2.7 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
More about "chinese pork filled buns recipes"
PORK SUNG BUNS: A CHINESE BAKERY CLASSIC - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (15)Total Time 3 hrs 15 minsCategory Bread And PizzaCalories 319 per serving
STEAMED PORK BUNS (XIAN ROU BAO) RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.9/5 (7)Calories 240 per servingTotal Time 2 hrs 30 mins
CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE)
From thewoksoflife.com
4.9/5 (150)Calories 258 per servingCategory Chinese Bakery
CHINESE STEAMED PORK BUNS | RECIPETIN EATS
From recipetineats.com
5/5 (50)Total Time 1 hr 10 minsServings 12Calories 226 per serving
CHINESE STEAMED PORK BUNS RECIPE - ASIAN CAUCASIAN …
From asiancaucasian.com
CHINESE STYLE MEAT BUNS - JO COOKS
From jocooks.com
BAKED CHAR SIU BAO (CHINESE BBQ PORK BUNS, 叉燒麵包)
From healthynibblesandbits.com
PORK BUN FILLING (FOR STEAMED AND BAKED BUNS)
From rivertenkitchen.com
STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE …
From thewoksoflife.com
STICKY PORK BAO BUNS WITH STEP-BY-STEP PHOTOS | EAT, …
From eatlittlebird.com
CHINESE PINEAPPLE BUNS WITH ROAST PORK FILLING - THE …
From thewoksoflife.com
BEST STEAMED BUNS RECIPE - HOW TO MAKE CHINESE BAOZI …
From delish.com
CHAR SIU BAO (STEAMED PORK BUNS) - EATINGWELL
From eatingwell.com
STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO) - THE …
From thespruceeats.com
CHINESE PORK BUN - CHINA SICHUAN FOOD
From chinasichuanfood.com
HOW TO MAKE CHAR SIU BAO (CHINESE STEAMED PORK BUNS) - KITCHN
From thekitchn.com
SHANGHAI PAN-FRIED PORK BUNS (生煎馒头) - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE BBQ PORK STEAMED BUNS | MARION'S KITCHEN
From marionskitchen.com
BAKED CHINESE PORK BUNS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
THE BEST BAKED PORK BUNS RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
You'll also love