PORK STEAM BUN RECIPE RECIPES

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STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES



Steamed Pork Buns (Char Siu Bao) Recipe | MyRecipes image

These buns are a grab-and-go street food in China. They were also popular in our Test Kitchens, where they earned our highest rating. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Serve these for a meal or as a fantastic appetizer for entertaining. 

Provided by Bruce Weinstein and Mark Scarbrough

Yield 10 servings (serving size: 1 bun)

Number Of Ingredients 20

Filling:
½ teaspoon five-spice powder
1 pound pork tenderloin, trimmed
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1?½ teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
¼ teaspoon salt
Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3?¼ cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
¼ teaspoon salt
1?½ teaspoons baking powder

Steps:

  • To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
  • Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
  • To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
  • Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  • Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
  • Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
  • Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
  • Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 35.7 g, CholesterolContent 27 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 14.3 g, SaturatedFatContent 0.9 g, SodiumContent 343 mg

STEAMED PORK BUNS RECIPE - CHINESE.FOOD.COM



Steamed Pork Buns Recipe - Chinese.Food.com 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.)

Total Time 55 minutes

Prep Time 45 minutes

Cook Time 10 minutes

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, FatContent 2.5, SaturatedFatContent 0.6, CholesterolContent 1, SodiumContent 327.6, CarbohydrateContent 26.2, FiberContent 0.7, SugarContent 6.7, ProteinContent 2.7

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