CHINESE STEAMED BUNS WITH BBQ PORK FILLING
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
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
HOM BAO FILLING
Make and share this Hom Bao Filling recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 15m
Yield 16 fillings worth
Number Of Ingredients 10
Steps:
- Heat oil in a wok over medium heat and fry garlic for 1 minute.
- Add hoisin sauce, oyster sauce, soy sauce and sesame oil.
- cook stirring for 2 minutes.
- Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes.
- Remove from heat and stir in pork and scallions.
- Transfer to a bowl and allow to cool completely.
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
DO SHA BAO FILLING (RED BEAN BUN FILLING)
Mmm....sweet, smooth, warm and with just the righ depth of flavor -- there's nothing like dou sha bao. Though primarily is a filling for Chinese steamed buns, this versatile and fairly healthy sweet tooth satisfier can also be spread on toast, used as a pancake filling, or eaten like refried beans. For some reason, do sha bao are extremely popular among female college students and taxi drivers.
Provided by BrotherAdso
Categories Dessert
Time 30m
Yield 4-6 Bun Fillers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in a saucepan, dissolve in sugar and shortening.
- Bring beans and bean liquid to a boil in a saucepan or large skillet.
- Add water-shortening-sugar mixture.
- Boil vigorously and mash for 15 minutes or until a paste begins to come together.
- Dissolve cornstarch in a little water and stir in to aid the formation of the paste.
- Refrigerate before use to improve consistency. For coarser paste, leave some beans whole. Use more shortening, less water, and/or a food processor for a smoother texture.
Nutrition Facts : Calories 502.9, Fat 3.9, SaturatedFat 1, Sodium 6.4, Carbohydrate 95.3, Fiber 15.7, Sugar 16.6, Protein 24.5
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- Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
- Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
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- Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
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