Char Siu Bao Manapua As Made By Zhe Recipe By Tasty

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.

MANAPUA - CHAR SIU BAO

Steps:

• Add hoisin, oyster sauce, and green onions to the chopped char siu.
• Dissolve sugar in 1-2 tablespoon of hot water. Mix into char siu filling mixture.
• You can also add more hoisin or oyster sauce to taste.\
• Dissolve yeast in lukewarm water and mix in 1 cup of flour. Cover with cloth. Let rise 1 hour, until bubbles appear.
• Dissolve sugar and vegetable oil in 1/2 cup boiling water. Cool until lukewarm. Pour into the yeast mixture and add the remaining 3 1/2 cups flour.
• Knead dough on lightly floured board until smooth (10 minutes). Put 2 tsp. of sesame seed oil into an extra large bowl and place dough inside. Roll dough around in bowl to lightly cover it with the sesame seed oil. Cover with a damp cloth and place in a warm place. Let rise until double in bulk, about 2 hours.
• Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 14 - 16 inches long and cut into 8-9 pieces.
• Shape each cut piece into round balls. Flatten each piece into 4 inch circles, leaving more dough in the center and using your fingers to push the dough out at the edges.
• Take a heaping tablespoon of the char siu mixture and place into the middle of each dough circle. Bring up the edges of the circle to encase the filling and pinch close.
• Place each bun onto a square piece of 2″ x 2″ parchment paper. Dip your fingers into the remaining 1/2 tablespoon of sesame oil and lightly rub the top and sides of the buns. Place these onto a sheet and cover with a damp towel. Place in a warm area and let the buns rise for about 30 - 45 minutes.
• Place buns into a steamer and steam for 10-12 minutes.
• Remove buns and place on a rack to cool. Serve warm.
• If storing, let buns completely cool and place in the refrigerator in an air tight container. Keep up to 3 days.
• To reheat, cover with a damp paper towel and place into the microwave for up to 1 minute or until warmed through.
• If freezing, place buns into a plastic bag to store. Re-steam for 10 minutes.

CHAR SIU BAO (MANAPUA) AS MADE BY ZHE RECIPE BY TASTY

Steps:

• Make the bao dough: In a medium bowl, combine the flour, sugar, yeast, vegetable oil and ⅓ cup warm water and stir to combine. Slowly add the remaining 2 tablespoons of water, mixing constantly. Knead the dough in the bowl until smooth and well combined. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, until doubled in size.
• Make the char siu filling: Dice the onion and chop the char sui into ½-inch pieces.
• In a medium bowl, stir together the char siu sauce, soy sauce, oyster sauce, and sugar.
• In a medium nonstick pan, sauté the onion over medium-low heat until translucent, 1 minute. Add the chopped char siu, sauce, and water. Stir to combine, then simmer until the sauce thickens, 2 minutes. Transfer the filling to a medium bowl and chill in the refrigerator for about 1 hour, until cool.
• After rising, punch the dough down and knead until it is back to its original size. On a lightly floured surface, divide the dough into 5 48-gram balls. Flatten and roll out each portion, making sure the middle is thick while the sides are thin. Hold a dough round in the palm of your hand and add 36 grams of the char siu filling to the center. Use your other hand to pinch the edges of the dough together up and over the filling while rotating the bao in your hand.
• Place each bao on a small square of parchment paper. Set in a steamer basket, cover, and let rise for about 15 minutes, until slightly puffed, before steaming.
• Fill the bottom of a steamer or double boiler with water and bring to a boil. Add the steamer basket with the bao, cover, and steam for 15 minutes, then turn off the flame and let rest in the steamer for 5 minutes before serving.
• Enjoy!

TITUS CHAN'S CHAR SIU BAO

Steps:

• To make dough: Dissolve sugar in warm water (water should be as hot as your finger can stand to touch). Add yeast. Let stand 10 minutes as yeast foams and rises.
• Sift flours together twice. Place in a large bowl. Add shortening, then slowly add the yeast mixture, incorporating it into the flour gradually. Form into a ball.
• Turn onto a floured surface and knead 5 to 7 minutes, until smooth and elastic. Add more flour or water if necessary. Place in a clean bowl and cover with a damp cloth. Let rise in a warm place for 2 to 4 hours, until at least doubled in bulk.
• To make filling: Heat vegetable oil in a wok. Add remaining ingredients, except the cornstarch slurry, and stir-fry until hot. Bring to a boil, then stir in slurry to thicken. Cool.
• To assemble bao: Remove warm dough from bowl and knead on a floured surface 5 to 7 minutes, adding more water if too dry, or more flour if too wet. Form into a long roll and divide into 24 equal portions. Lightly oil a Chinese knife or cleaver. Place a section of dough cut-side down on a flat surface and pound with the flat side of the knife. Then press down on the dough with the knife and turn the knife clockwise to form the dough into a thin circle, about three inches in diameter. Use the knife to lift the dough and place it in your hand.
• Place a heaping tablespoon of filling into the circle, gather up the edges and pinch closed in the center. Place on a square of paper. (Dough is easier to work with when warm. Beginners may wish to work with half the dough at a time, keeping the remainder in a warm place.).
• Let filled buns rise in a warm place 15 minutes.
• Oil steamer baskets and arrange buns 1/2-inch apart. Fill a wok 75 percent with water and bring water to a boil. Steam buns 15 minutes over high heat. If buns are in two stacked trays, switch the trays midway. Serve hot.

HAWAIIAN MANAPUA (CHAR SIU) APPETIZER SANDWICHES

Steps:

• Filling:.
• • In a small size mixing bowl, combine garlic, ginger, oil, sugar, honey, hoisin sauce, soy sauce, rice wine, food coloring, water, salt and five spice powder. Mix well.
• • Pour the glaze over the pork and let marinate in the Char Siu sauce, covered overnight in the refrigerator.
• • The next day, preheat oven to 350 degrees F. bake the pork (covered) in the oven for 45 to 55 minutes or until fork tender. Turn oven up to broil and place meat under broiler for 3 to 5 minutes until the char Siu (pork) is slightly charred. Remove from oven, wrap in foil and let rest for at least 15 minutes.
• • Chop pork into small diced pieces. Add chopped green onion and combine.
• Dough:.
• Place the sugar and warm water in a bowl; mix until sugar dissolves. Add yeast and leave it for 5 minutes until it starts to get foamy.
• • Sift flour into a large size mixing bowl. Add yeast mixture, egg, oil and salt; stir to mix. Use your hands to bring the flour mixture together.
• • Place dough on a lightly floured surface and knead for 5 to 6 minutes or until smooth and slightly elastic.
• • Place in a lightly oiled, large size bowl; cover with a damp cloth and leave to rise until doubled in size, approximately 2 to 2 1/2 hours depending on room temperature.
• •.
• • Assemble:.
• • Once dough has doubled in size, punch it down and divide into 12 even portions; shape into round 1 inch size balls.
• • Use a rolling pin to roll a ball into a 2-inch disk. Then pick up the piece of dough and gently pull the edges to enlarge to a 3-inch diameter disk. The dough will be slightly thicker in the center.
• • Place a rounded tablespoon of filling in the middle of the dough circle. Gather the edges and seal the bun. (Use water on your fingertips if needed, to seal your edges).
• • Place the bun, seal side down, on a greased baking sheet. Continue with the rest of the dough, leaving 2 inches in between each roll.
• • Once all buns are filled, brush surface with egg wash.
• • Place in a preheated oven of 350 F for 15-20 minutes or until golden brown.
• Cook's Note: These appetizers can be made ahead of time and frozen for up to 3 months.