Chinese Steamed Buns With Bbq Pork Filling Recipes

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CHINESE STEAMED PORK BUNS



Chinese Steamed Pork Buns image

Recipe video above. These are truly just like what you get at Yum Cha / Dim Sum. Soft fluffy white buns with a juicy sweet and savoury filling. Perfect freezer standby - microwave from frozen and it's like they're fresh out of the bamboo steamer!

Provided by Nagi

Time 1h10m

Number Of Ingredients 18

1 tsp active dry yeast powder
1/4 cup / 65 ml warm water
1 tbsp white sugar
1/2 cup /125 ml warm water
4 tbsp /70g white sugar
2 cups / 300g plain flour ((all purpose))
1 cup / 155g cornflour / cornstarch
1/4 cup / 65 ml vegetable oil
2 1/2 tsp baking powder
1 tbsp vegetable oil
1/3 cup finely chopped escalot or white onion ((Note 1))
1 tbsp sugar
1 1/2 tbsp soy sauce (, regular or light (not dark))
1 1/2 tbsp oyster sauce ((can sub Hoisin))
1 tbsp sesame oil
1/2 cup water
1 tbsp cornflour dissolved in 1 tbsp water
1 1/2 cups Chinese Barbecue Pork (, diced (Note 2))

Steps:

  • Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
  • Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
  • Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.
  • Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
  • Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
  • Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
  • Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
  • Take one piece of dough, cover remaining with cling wrap or tea towel.
  • Roll into round 4.5" / 11 cm in diameter, making the edges thinner.
  • Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
  • Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
  • Repeat with remaining dough - make 12 in total.
  • Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
  • Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
  • Place 6 to 8 buns on paper, cover with steamer lid.
  • Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.
  • Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
  • Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
  • Remove steamer from wok, serve warm!
  • Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
  • Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
  • While stirring, slowly pour cornflour mixture in. Mix until smooth.
  • Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).

Nutrition Facts : Calories 226 kcal, ServingSize 1 serving

STEAMED BBQ PORK BUNS (CHAR SIU BAO)



Steamed BBQ Pork Buns (Char Siu Bao) image

This Chinese Steamed BBQ Pork Buns (Char Siu Bao) recipe unlocks the secret to the perfect steamed pork bun just like you get at the dim sum restaurant.

Provided by Judy

Categories     Dim Sum

Time 3h30m

Number Of Ingredients 18

1 teaspoon active dry yeast
¾ cup warm water
2 cups all-purpose flour
1 cup cornstarch
5 tablespoons sugar
1/4 cup canola or vegetable oil
2 1/2 teaspoons baking powder
1-2 teaspoons water ((optional))
1 tablespoon oil
1/3 cup shallots or red onion ((finely chopped))
1 tablespoon sugar
1 tablespoon light soy sauce
1 1/2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
1/2 cup chicken stock
2 tablespoons all purpose flour
1 1/2 cups diced Chinese roast pork

Steps:

  • In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
  • While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
  • After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
  • Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
  • Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.

Nutrition Facts : Calories 687 kcal, Carbohydrate 41 g, Protein 78 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 207 mg, Sodium 410 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CHINESE STEAMED BUNS WITH BARBECUED PORK FILLING



Chinese Steamed Buns with Barbecued Pork Filling image

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

1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
4 ½ cups all-purpose flour
¼ cup white sugar
2 tablespoons shortening or vegetable oil
½ cup boiling water
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 green onion, thinly sliced
1 clove garlic, minced
½ pound Asian barbequed pork, cubed
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon white sugar
1 tablespoon cornstarch
2 tablespoons water

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 STEAMED BUNS WITH BBQ PORK FILLING



Chinese Steamed Buns with BBQ Pork Filling image

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

½ pound boneless pork loin roast
½ cup barbecue sauce
3 tablespoons shallots, chopped
⅓ cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

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 BBQ PORK STEAMED BUNS | MARION'S KITCHEN



Chinese BBQ Pork Steamed Buns | Marion's Kitchen image

Homemade pork buns fresh from the steamer are a delight to eat. I really love making the dough from scratch - I find it so relaxing! I've filled these Chinese dim sum pork buns with BBQ pork and char siu sauce then steamed them until they're light and fluffy. The combination of that super fluffy bun and the sweet salty pork is one of life's true pleasures.

Provided by Bee

Yield Makes 16

Number Of Ingredients 19

Dough:
360g (12.7 oz) plain (all-purpose) flour, plus extra
20g (0.7 oz) skim-milk powder
4g (0.1 oz) baking powder
5g (0.1 oz) instant dry yeast
35g (1.2 oz) sugar
35g (1.2 oz) vegetable oil, plus extra for greasing
200g (7 oz) warm water
Filling:
1 tbsp vegetable oil
4 tbsp finely diced onion
2 garlic cloves, finely chopped
400g (14 oz) Chinese BBQ pork (try my homemade version here), cut into small dice
½ cup char siu sauce*
1 tbsp soy sauce
1 tbsp white sugar
100ml water
2 tbsp cornflour mixed with 2 tbsp water
sea salt

Steps:

  • Step 1.For the dough, mix together the dry ingredients. Make a well in the centre pour in the water and the oil. Mix with a wooden spoon until a dough starts to form. Then use your hands to knead the dough for 10 minutes or until the dough is smooth and springy to the touch. Place the dough in a large bowl and cover. Allow to rest for 20 minutes.
  • Step 2.In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4 minutes. Then stir through the cornflour mixture. Simmer for a further minute or until the filling is very thick. Remove from heat and spread the mixture out on a tray. Place in the freezer for 15 minutes to cool down.
  • Step 3.Take the dough and on a floured surface, roll into out into a rough rectangle, then fold the dough in half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into 16 pieces (the sides will have a spiral pattern due to the folding). Flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper). Repeat with the remaining dough pieces.
  • Step 4.Take a disc of dough and place 2 heaped tablespoons of filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a warm place.
  • Step 5.Place the buns in a steamer and cook over boiling water for 10 minutes or until the dough is fluffy and cooked through.
  • Notes: - Char siu sauce is a type of Chinese BBQ sauce that can be found at any Asian grocery store.
  • - Hong Kong or Pau Flour has a similar protein content as cake flour but it is bleached and milled very fine. So if you want super white buns, then go for that. But cake flour has a little more flavour and is still bleached...just not as much as the Pau flour. Protein content directly influences how much gluten can be formed. The lower protein means less gluten forms and this makes the buns tender and fluffy.

CHINESE STEAMED BUNS (BBQ PORK AND PORK/VEGETABLE)



Chinese Steamed Buns (BBQ Pork and Pork/Vegetable) image

A bit of work, but well worth it. Because this makes so much, buns can be frozen and steamed later for an easy meal. Adapted from http://www.jessicagavin.com and thekitchn.com.

Provided by Jen in Victoria

Categories     Pork

Time 4h30m

Yield 24 buns

Number Of Ingredients 25

1/4 cup peanut oil
4 teaspoons shallots, minced
3 tablespoons all-purpose flour
3/4 cup chicken stock
2 tablespoons soy sauce
2 cups pork, cooked (1/4 inch dice)
2 tablespoons oyster sauce
4 tablespoons granulated sugar
2 teaspoons sesame oil
1 lb ground pork
1/2 cup bok choy, finely chopped
1/2 cup green onion, finely choppped
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sherry wine
1 tablespoon granulated sugar
1/4 cup warm water
2 1/4 teaspoons active dry yeast
4 cups all-purpose flour
2 tablespoons shortening
1/2 cup extra finely granulated sugar (Pulse in a grinder for 30 seconds)
1 cup whole milk, warm (105Ã F)
1 tablespoon vegetable oil
1 tablespoon baking powder
1 1/2 tablespoons water

Steps:

  • For Filling #1, heat the oil over medium heat and sauté the shallots 2 minutes or until light brown. Add the flour, stir to combine, and cook 1 minute.
  • Add the chicken stock, stir well, and cook 2 minutes. Add soy sauce and cook one minute.
  • Remove from heat and stir in cut pork and oyster sauce, sugar, peanut oil, and sesame oil. Chill until very firm.
  • For Filling #2, simply mix all ingredients together.
  • To make the dough, combine all dough ingredients into a stand mixer. Mix with the dough hook for 4 minutes.
  • Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.
  • Punch down dough and divide into 24 pieces.
  • Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
  • Roll to leave the center thick; thinner edges are easier to pleat.
  • Place about 1 tablespoon of filling at the center of each dough round, flat side up.
  • Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches).
  • Let buns rest, covered for at least 30 minutes.
  • Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.

Nutrition Facts : Calories 223.2, Fat 10.1, SaturatedFat 2.7, Cholesterol 14.9, Sodium 365.9, Carbohydrate 25.3, Fiber 0.8, Sugar 7.7, Protein 6.7

STEAMED PORK BUNS



Steamed Pork Buns image

This came from a good friend who is not Asian but loves to cook all Asian styles. It's an easy recipe although it helps to be able to just buy the Chinese barbecue pork. I do make my own barbecue pork, using a couple of whole filets and "Char Siu" sauce. You can also add sauteed cabbage to the filling if you want to make larger amounts. This is a typical Dim Sum item, served between brunch and 2 pm. with tea. (Amount of water in the dough is corrected.)

Provided by rangapeach

Categories     Pork

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 tablespoon lard
2/3 cup lukewarm water
1/4 lb sliced Chinese barbecue pork or 1/2 lb ground pork, sauteed and drained
1 tablespoon oil
2 scallions, minced (green onions)
1/3 cup water
3 teaspoons soy sauce
2 teaspoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch

Steps:

  • Sift the flour.
  • Add sugar, baking powder and lard.
  • pour in water and knead until smooth.
  • Cover with a damp teatowel and rest for 30 minutes.
  • Saute the onions and pork briefly in the oil.
  • Add water and seasonings and simmer until the sauce thickens.
  • Spread this filling onto a plate to cool.
  • Roll the dough into a long sausage shape and cut into twelve equal pieces.
  • Roll each into a ball and flatten into a circle with your fingers.
  • Place a spoonful of filling in the center and bring the dough up around it.
  • Pinch the dough firmly to join it.
  • Put each bun on a separate piece of parchment or wax paper.
  • At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
  • Otherwise, brush each with a little water and set them in a steam basket.
  • Steam over rapidly boiling water for 10 minutes.
  • When steaming, do not crowd the pastries.
  • If necessary steam them in batches.
  • They can be rewarmed (once) carefully in the microwave.

Nutrition Facts : Calories 138.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 1, Sodium 327.6, Carbohydrate 26.2, Fiber 0.7, Sugar 6.7, Protein 2.7

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From onesimpledish.com


CHAR SIU BAO (STEAMED BBQ PORK BUNS) - ALL WAYS DELICIOUS
2022-06-30 Add the reserved meat to the sauce and cook, stirring, until heated through. To make the buns, in a glass measuring cup with a spout, combine the ¾ cup warm water, yeast, and pinch of sugar. Stir to combine. Let sit for 10 minutes or so, until the mixture is frothy. Stir in 2 tablespoons oil.
From allwaysdelicious.com


EASY CHINESE BBQ PORK STEAMED BUNS (BAO) - YOUTUBE
Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, ...
From youtube.com


CHAR SIU BAO (BBQ PORK BUNS) - CHINA SICHUAN FOOD
2017-11-14 Mix cornstarch with water and set aside for couple of minutes until well combined. In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices. Cover the filling and place in fridge for 30 minutes.
From chinasichuanfood.com


FOOL-PROOF CHINESE STEAMED BBQ PORK BUNS AT HOME - YOUTUBE
Get the recipe: https://www.marionskitchen.com/chinese-bbq-pork-steamed-buns/How to make the Chinese BBQ Pork: https://www.marionskitchen.com/homemade-chines...
From youtube.com


STEAMED BBQ PORK BUNS (CHAR SIU BAO) - EAT, LITTLE BIRD
2021-09-29 To prepare the Char Siu Pork filling. Place the oil, shallots, garlic and sea salt into a small saucepan over medium-high heat. Sauté the shallots and garlic until they have softened and are aromatic. Add the sugar, soy sauce, oyster sauce, sesame oil, dark soy sauce and pepper. Simmer gently for a few minutes.
From eatlittlebird.com


STEAMED CHINESE BUNS, WITH BARBEQUE PORK - FOOD WINE GARDEN
2021-07-15 In Chinese and other Asian restaurants you will see various fillings including sweet bean curd and custard fillings. On a chilly winter’s night I put the steamed buns, a bowl of sticky barbecue pork, spring onions and crisp sprouts on a table in front of the fire for guests to help themselves. Recipe: Steamed Bao Buns
From foodwinegarden.com


CHINESE BBQ PORK {SOURDOUGH} STEAMED BUNS
2015-01-21 Place the buns in the bottom of the steamer insert, leaving about 1″ between them and the sides of the steamer. Place over the simmering water, cover, and steam for about 15 minutes, until puffed, shiny, and cooked through. Let cool for at least 5 minutes before serving hot or at room temperature. Re-steam leftover buns for about 5 minutes.
From korenainthekitchen.com


STEAMED BBQ PORK BUNS RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


STEAMED RED BEAN PASTE BUNS : RECIPES - EASY RECIPES
I’ve shared quite a few Chinese leavened dough recipes on the blog: The traditional, yeast-only dough for Steamed Pork Bun and Sheng Jiang Bao; The yeast and baking powder dough for Plain Steamed Buns, Scallions Flower Rolls and Pork Belly Buns.; The extra fluffy yeast and baking powder dough for Char Siu Bao.; You may use any of them to make red bean buns. …
From recipegoulash.cc


ASIAN RECIPE: STEAMED BARBECUE PORK BUNS | 12 TOMATOES
Transfer pork and sauce to a bowl and let cool completely. For the dough: in a large bowl or mixer, combine flours, yeast, sugar, baking powder and salt and mix together. On low speed, beat in oil and water and mix until dough begins to come together. If dough is too dry, add a little extra water 1 teaspoon at a time.
From 12tomatoes.com


CHINESE PULLED PORK STEAMED BUNS (BAO BUNS) - HONEY BLONDE
2016-04-25 Cover steaming basket and place on top of the boiling water. Let steam for about 5 minutes, or until the buns are puffed up and dough is not sticky. Place pork, hoisin, garlic, ginger, and chicken broth in slow cooker. Cook on high for 4 to 6 hours, or low for 8 to 10 hours. Shred the cooked pork with a fork.
From thehoneyblonde.com


CHINESE STEAMED BBQ PORK BUNS - BC DAIRY
Sprinkle a little water ontop of the buns before steaming. Using tongs, place the buns in the steamer. Cover and steam for 15 minutes. Using tongs, place the buns in the steamer. Cover and steam for 15 minutes.
From bcdairy.ca


PORK AND MUSHROOM STEAMED BUNS - UNFAMILIAR CHINA
Simple and Filling Pork and Mushroom Buns. When using a purely meat filling, buns become excessively greasy and oily. Adding mushrooms not only reduces this greasiness, but also gives a wonderful complement to both the aroma and flavor of the dish. Mushrooms are also known to enrich the blood and improve digestion in traditional Chinese medicine. This pork and …
From unfamiliarchina.com


CHINESE STEAMED BUNS WITH BBQ PORK FILLING | RECIPE - PINTEREST
Chinese Steamed Buns with BBQ Pork Filling. 25 ratings · 9.5 hours · Makes 24 steamed buns. Allrecipes. 1M followers. Steam Buns Recipe. Bun Recipe. Sauce Barbecue. Bao Buns. Char Siu. Steamed Buns. Steamed Dumplings. Tasty. Yummy Food. More information.... Ingredients. Meat. 1/2 lb Pork loin, boneless roast. Produce. 3 tbsp Shallots. Canned Goods. …
From pinterest.com


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