Char Siew Pau Recipes

CHAR SIU BAO (STEAMED PORK BUNS)

Steps:

• Heat oil in pan, sauté onion for 1 to 2 minutes. Add in char siu, soy sauce, oyster sauce, sugar, sesame oil and red food color, if using. Stir fry for 1-2 minutes and add salt to taste.
• Mix corn starch and water together, add to the filling. Simmer on low heat until the sauce is thickened.
• Remove the filling from pan. Let cool.
• Divide the filling into 16 portions. Set aside.
• Sift the flour, wheat starch and powdered sugar. Transfer to a large mixing bowl. Make a well in the middle of the flour mixture and add the yeast, lukewarm water and vinegar or lemon juice, if using. Gently dissolve the yeast with the water. Slowly bring together the flour mixture and add in the vegetable oil.
• Knead with hands for 15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface.
• Cover the dough with a damp cloth and let rise for 60 - 90 minutes or until it expands in size.
• Dissolve the baking powder with the cold water, sprinkle over the dough and knead until well combined. For fluffier buns, rest the dough for 10 minutes after baking powder is added.
• Cut and divide the dough to 16 equal portions.
• Using a rolling pin, roll and flatten each dough ball to a 3" circle. Place a portion of the filling in the middle.
• Wrap and fold the dough up.
• Pinch and twist to enclose the opening. Make sure the char siu bao is sealed tight at the top. Place it on a 2" x 3" piece of parchment paper. Repeat the same until you make 16 buns.
• Arrange the buns on a steamer, leave about 1" gap in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 10 minutes. (You may add 1 teaspoon of Chinese white vinegar to make the char siu bao white.)
• Remove buns from the steamer, serve warm.

CHAR SIU BAO RECIPE

Steps:

• Heat 3 tablespoons of oil in a pan or wok, sauté the onion for 1 to 2 minutes until soft and transparent. Add the diced chicken breast meat and sauté until the chicken is cooked.
• Add the remaining ingredients. Stir and cook until the gravy thickens.
• Transfer to a plate and let it cool.
• Dissolve the dry yeast in water.
• Add 200g of pao flour and icing sugar. Mix well and cover for an hour.
• Add the ingredients under the title 'Other ingredients of the dough' into the starter mixture and knead for 8 to 10 minutes.
• Cover the dough with a piece of damp cloth and let it proves for 30 minutes, or until the size has doubled.
• Divide the dough into 50g portions. Let the dough rest for 10 minutes.
• Flatten the dough with a rolling pin to form a circle of 8-10 cm in diameter. Place 30g of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5 inches (4cm) square baking paper, sealed side up. Rest for 15 minutes before steaming.
• Place the Char Siu Pao in a steamer, leave about 2-3 cm gap in between each Char Siu Pao. Steam in a preheated steamer on high heat for 8 minutes.
• Remove the Char Siu Pao immediately from the steamer and cool them on a rack to prevent the bottom of the Char Siu Pao from becoming soggy.

CHAR SIEW PAU

Steps:

• Mix all the ingredients into a dough and leave at room temperature for 24 hours, covered with a piece of cloth.
• It should become foamy and smell tangy and yeasty.
• If the starter dough is not going to be used within the next 24 hours, it will keep in the refrigerator for up to 2 months.
• To use, remove from the refrigerator 5 hours ahead.
• Make a well in the middle of the Hong Kong flour and add in the starter dough.
• Pour in some water and mix in a circular motion, adding water bit by bit.
• Knead until smooth.
• Place the dough in a well-oiled bowl; turn dough so that the oiled surface is facing upwards.
• Wrap bowl with cling film and keep in a cool place for 10 hours.
• Place the dough and sugar in a mixing bowl.
• Using the dough hook, mix on low speed for 1 minute, or until sugar is dissolved and the dough is smooth.
• Tip in half the Hong Kong flour and half the baking powder. Mix well.
• Add shortening and ammonia.
• Mix for 10 seconds and add the remaining flour and baking powder.
• Add water and mix until smooth.
• Set aside, covered.
• Allow to rest for 1 hour before use.
• Heat the oil in a wok and add the shallots, onion, ginger and spring onions.
• Fry for about 3 minutes until fragrant and golden.
• Turn off the heat and strain the oil.
• Return the oil to the wok.
• Over medium heat, stir-fry with the peanut butter and fermented soy bean paste.
• Add the combined sugar, oyster sauce, dark soy sauce and water.
• Bring to a boil and simmer for 3 minutes.
• Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water.
• Keep stirring continuously, as the mixture will thicken very fast.
• Stir for about 2 minutes until smooth.
• Transfer to a bowl and seal top with a layer of oil.
• Leave to cool overnight.
• Mix all ingredients together.
• Roll out the dough to resemble a sausage.
• Cut into nuggets of 20-30g each.
• Flatten lightly with your palm.
• Hold the flattened dough with your thumb and index finger and roll out the dough with a dim sum rolling pin until it forms a circle about 5cm in diameter.
• Scoop 1 heaped tablespoon (about 30g) of the filling onto the middle of a dough circle and pinch the edges together.
• Place the pau on a small square piece of parch.
• Leave to rise for 15 minutes.
• Steam pau over rapidly boiling water for 12 to 15 minutes.