CHINESE STEAMED PORK BUNS- CHAR SIU BAO

 

  • Cooking Time: 10 min.
  • Servings: 24 steamed buns
  • Preparation Time: 4 hrs.

Ingredients

  • 2 tablespoons oil
  • 1 scallion, chopped fine
  • 1 clove garlic, chopped fine
  • 1/2 pound barbecued pork cut into small cubes
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock

Directions

  • 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.
  • Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
  • 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.
  • Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
  • On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
  • Slice the roll crosswise into 1 inch pieces.
  • Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
  • Place 2 tablespoons of filling in center of each round.
  • Gather dough up around the filling by pleating along the edges.
  • Bring the pleats up and twist securely and firmly.
  • Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
  • Steam over briskly boiling water 10 minutes.
  • May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.

Notes

Categories: Asian  Bitter  Creamy  Dinner  Lunch  Pork  Savory  Steamer  Sweet 

Website Credit: http://www.thechinesecookbook.com/B8.html

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