Chinese Steamed Buns With Bbq Pork Recipes

CHINESE STEAMED BUNS WITH BARBECUED PORK FILLING

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.

CHINESE STEAMED BUNS WITH BBQ PORK FILLING

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.

CHINESE STEAMED PORK BUNS

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).

STEAMED BBQ PORK BUNS (CHAR SIU BAO)

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.

CHINESE STEAMED BUNS (BBQ PORK AND PORK/VEGETABLE)

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.

STEAMED PORK BUNS

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.