CHAR SIU BAO (STEAMED PORK BUNS)
Char Siu Bao are steamed pork buns. Soft, fluffy steamed buns filled with Chinese BBQ pork or char siu. Easy, authentic and the best char siu bao recipe!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 1h10m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 193 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 263 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
CHAR SIU BAO RECIPE
Char Siu Bao is the most popular item in the Cantonese dim sum repertoire.
Provided by KP Kwan
Categories Breakfast
Time 1h10m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 410 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 18 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 12 baos, Sodium 643 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BAKED PORK BUN (CHAR SIU BAO)
Provided by Food Network
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
- Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
- For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
- Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
- Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
- Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
- Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.
CHAR SIU BAO (MANAPUA) AS MADE BY ZHE RECIPE BY TASTY
Craving dim sum? We've got you covered! These char siu bao, known as manapuas in Hawaii, consist of sweet and tangy barbecue pork encased in fluffy, steamed bao buns.
Provided by Zhe
Time 1h40m
Yield 5 manapuas
Number Of Ingredients 12
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!
Nutrition Facts : Calories 136 calories, Carbohydrate 26 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 3 grams
CHAR SIU
This is the classic red-cooked barbecued pork that's a favorite in Chinese-American restaurants. It's delicious on its own, but it's also used for dishes like fried rice, lo mein and pork buns. I always keep some frozen and ready. This is also a great dish to cook in the air fryer.
Provided by Jet Tila
Categories main-dish
Time 9h30m
Yield Makes about 2 pounds pork
Number Of Ingredients 11
Steps:
- To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl. Set aside.
- Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight.
- When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).
- Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey.
- Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.
- Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.
- Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.
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CHAR SIU BAO RECIPE - DUMPLING CONNECTION
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- Begin by prepping the dough. Dissolve the yeast in warm water in a large mixing bowl. If you are using an electric mixer, use the bowl for the mixer. Then sift together the flour and cornstarch before adding it to the yeast mixture. Add in the sugar and oil as well.
- While the dough is resting, let’s get started on the filling. Chop the onions finely and dice the Chinese roast pork. If you decided to make your own roast pork, let it cool completely before dicing.
- When 2 hours have passed, your dough should have risen quite a bit. Add in the 2 ½ teaspoons of baking powder and mix it in using the low setting of your mixer or by hand. If the dough looks dry or the baking powder isn’t incorporating well, add 1 to 2 teaspoons of water. Knead until the dough becomes smooth again. Then cover it with a damp cloth and let it rest for another 15 minutes.
- When the water is boiling, carefully open up the steamer and place the buns in. Make sure the buns are about 1 to 2 inches apart and the boiling water does not touch them. You may have to steam in 2 batches depending on how large your steamer is.
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