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
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
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.
CHA SIU BAO (SWEET BARBECUE PORK BUNS)
Cha siu bao are a traditional Chinese dish and one of my fiancee's favorites - she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I've got it. These are somewhat time-consuming to make, but are well worth it on special occasions. Prep time includes time for the bao to rise.
Provided by ChrisMc
Categories Breads
Time 2h40m
Yield 8 bao
Number Of Ingredients 19
Steps:
- You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
- I like the Noh brand, personally.
- Chop the char siu and mushrooms finely.
- Combine the water and cornstarch and stir into the char siu and mushrooms.
- Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
- Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
- To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
- Combine water with salt, milk and oil; stir in flour.
- Knead 5-10 minutes or until dough is smooth.
- Divide dough into 8 even balls.
- Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
- Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
- Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
- Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
- Bring the water under the steamer to a boil and steam bao for 10 minutes.
CHINESE BARBECUED PORK BUN (CHA SIU BOW)
I was raised in San Francisco and have fun memories of going down to China Town with my Dad and chowing down on steamed pork buns that we had gotten from one of the ubiquitous Chinese bakeries there. This recipe brings back those memories every time. These steamed buns are simply wonderful.
Provided by jeniwan
Categories Asian
Time 3h45m
Yield 16 buns
Number Of Ingredients 20
Steps:
- Mix together the warm water, 1/2 teaspoons sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
- Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough.
- Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
- Heat oil in a wok or large frying pan and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
- Mix the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute until thickened. Let cool before making the buns.
- After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and twist dough to form a bun.
- Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns at a time in a pie pan and allow them to set and rise for 15 minutes in a warm place.
- Steam for 25 minutes.
Nutrition Facts : Calories 200, Fat 3.6, SaturatedFat 1, Cholesterol 2.7, Sodium 218.1, Carbohydrate 36.8, Fiber 1, Sugar 3.6, Protein 4.6
More about "chinese pork buns cha siu bao recipes"
BAKED CHAR SIU BAO (CHINESE BBQ PORK BUNS, 叉燒麵包)
From healthynibblesandbits.com
5/5 (17)Calories 336 per servingCategory Dim Sum
- In a small bowl, mix together the sugar, oyster sauce, hoisin sauce, soy sauce, sesame oil, paprika, and salt.
- Once the filling has chilled, divide it into 12 portions of about 40 to 45 grams or 2 tablespoons each. I usually use a medium cookie scoop to scoop out a heaping scoopful of filling.
CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE)
From thewoksoflife.com
4.9/5 (119)Calories 258 per servingCategory Chinese Bakery
- In the bowl of a stand mixer fitted with the dough hook attachment, add the dough ingredients in the following order. Start with the room temperature heavy cream, milk, and egg. Then add the sugar, cake flour, bread flour, yeast, and salt, in that order.
- Turn the mixer on to the lowest setting to bring the dough together. When a scraggly dough has formed, knead on low speed for 15 minutes. If needed, turn off the mixer to bring the dough together with a rubber spatula. Alternatively, you can stir all the dough ingredients together with a wooden spoon in a large mixing bowl, and then knead by hand for 20 minutes.
- The dough should stick to the bottom of the bowl, but should not stick to the sides. If you’re in a humid climate, and the dough is sticking to the sides of the mixing bowl, add more flour 1 tablespoon at a time until it comes together.
- Shape the dough into a ball, and cover with an overturned plate or damp towel. Place in a warm spot to proof for 75-90 minutes, or until the dough doubles in size. (A good proofing environment is a closed microwave, with a mug of hot boiled water next to the bowl.)
CHINESE PORK BUNS (CHA SIU BAO) - CDKITCHEN
From cdkitchen.com
5/5 (1)Total Time 6 hrsAuthor Inzamam ul HaqCalories 197 per serving
STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO)
From thespruceeats.com
HOW TO MAKE CHA SIU BAO, CHINESE STEAMED BARBECUE …
From anyrecipe.net
CHAR SIU BAO - STEAMED PORK BUNS - RASA MALAYSIA
From rasamalaysia.com
STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
From myrecipes.com
CHAR SIU BAO (BBQ PORK BUNS) - CHINA SICHUAN FOOD
From chinasichuanfood.com
STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE …
From thewoksoflife.com
BAKED CHA SHAO BAO RECIPE (CHINESE BBQ PORK BUNS)
From en.christinesrecipes.com
BBQ PORK BUN (CHAR SIU BAO) - ASIAN INSPIRATIONS
From asianinspirations.com.au
SUPER EASY CHINESE BBQ PORK PULL APART BUNS AKA …
From iamafoodblog.com
CHAR SIU BAO (CHINESE STEAMED BBQ PORK BUNS) RECIPE
From recipes.net
CHAR SIU BAO (STEAMED BBQ PORK BUNS) - ALL WAYS DELICIOUS
From allwaysdelicious.com
CHINESE PORK BAO BUNS - CTV
From more.ctv.ca
CHAR SIU BAO (STEAMED BBQ PORK BUNS) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
BAKED CHINESE BBQ PORK BUNS (CHAR SIU BAO) - CINNAMON&CORIANDER
From cinnamonandcoriander.com
HOMEMADE CHINESE CHAR SIU BAO (BAKED PORK BUNS) DOUGH
From davolios.com
CHINESE STEAMED PORK BUNS (CHAR SIU BAO) | SAVEUR
From saveur.com
STEAMED BBQ PORK BUNS (CHAR SIU BAO) - EAT, LITTLE BIRD
From eatlittlebird.com
CHINESE BBQ PORK BUNS(CHAR SIU BAO) RECIPE | SIDECHEF
From sidechef.com
CHA SIU BAO (叉烧包) : CHINESE STEAMED BBQ PORK BUNS
From seonkyounglongest.com
CHINESE BAKED CHAR SIU BAO (BBQ PORK BUNS) - THROUGH ANNIE'S …
From throughannieswindow.com
HOW TO MAKE CHAR SIU BAO (RECIPE) 叉烧包 CHINESE STEAMED BBQ …
From youtube.com
CHA SIU BAO AKA CHINESE BBQ PORK BUNS - ULTIMATE OMNOMS
From ultimateomnoms.com
BAKED BBQ PORK BUNS (CHAR SIU BAO) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
STICKY BBQ PORK BUN (CHAR SIU BAO) - EASY ASIAN RECIPES BY JEN LIM
From jenlimmm.com
HOW TO MAKE PORK BUNS RECIPE? - VERYMEATY
From verymeaty.com
CHINESE BBQ PORK BUNS (CHAR SIU BAO) — WOO CAN COOK
From woocancook.com
HOW TO MAKE CHAR SIU BAO (CHINESE STEAMED PORK BUNS)
From thekitchn.com
CHAR SIU BAO 叉燒包 (CHINESE BBQ PORK BUN) RECIPE - YOUTUBE
From youtube.com
CHAR SIU BAO (BBQ PORK BUNS, 叉烧包) - RED HOUSE SPICE
From redhousespice.com
HOW TO MAKE DIM SUM PORK BUNS? - VERYMEATY
From verymeaty.com
CHINESE BARBECUE PORK BUNS (CHAR SIU BAO) RECIPE - USE REAL BUTTER
From userealbutter.com
WHAT ARE PORK BUNS? - VERYMEATY
From verymeaty.com
CHAR SIU BAO: CHINESE BARBECUED PORK BUNS - HONEST COOKING
From honestcooking.com
WHAT IS PORK BUN? - VERYMEATY
From verymeaty.com
STEAMED BBQ PORK BUNS (CHAR SIU BAO) | HEALTHY GF ASIAN
From healthygfasian.com
VEGAN CHINESE BBQ PORK BUNS | VEGETARIAN CHAR SIU BAO | 素叉燒 …
From marystestkitchen.com
BAKED CHAR SIU BAO (CHINESE BBQ PORK BUNS) - TAKES TWO EGGS
From takestwoeggs.com
BBQ PORK BUNS (CHAR SIU BAO) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
HOW TO CONQUER THE CHINESE STEAMED PORK BUN - SAVEUR
From saveur.com
LEARNING HOW TO MAKE CHINESE BARBECUE PORK BUN (CHAR SIU BAO) …
From chubbyhubby.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love