Barbecue Pork Buns

Submitted by Tootalltygerlily

"Authentic-looking buns with a sweet, savoury pork filling coated in a deliciously thick sauce. Make the day before, or just re-steam frozen buns for about 5 minutes when required."

 

• Ready In: 3hrs 15mins
• Ingredients: 17
• Yields: 12 buns

ingredients

• SAUCE

• 1⁄3 cup water
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 3 tablespoons granulated sugar
• pepper, sprinkle

• FILLING

• 1 teaspoon sesame oil (or cooking)
• 1 green onion, sliced
• 1 garlic clove, minced (or 1/4 tsp powder)
• 1⁄2 teaspoon finely grated peeled gingerroot
• 1 cup diced Chinese barbecue pork (or cooked)

• DOUGH

• 1⁄2 cup water
• 1⁄4 cup milk
• 2 tablespoons granulated sugar
• 1⁄2 teaspoon salt
• 2 1⁄3 cups all-purpose flour
• 1 1⁄2 teaspoons instant yeast

directions

1. Sauce: Stir water into cornstarch in small cup until smooth.
2. Add remaining four ingredients; stir. Set aside.
3. Filling: Heat sesame oil in large frying pan on medium.
4. Add green onion, garlic and ginger.
5. Stir-fry for 1 minute, stirring constantly, until soft.
6. Stir sauce mixture.
7. Stir into green onion mixture until boiling and thickened.
8. Add pork. Stir until coated.
9. Turn into medium bowl.
10. Chill for at least 1 1/2 hours until cold.
11. Makes 1 cup of filling.
12. Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
13. Cool slightly.
14. You should be able to hold your finger in water mixture and it should be almost hot.
15. Process flour and yeast in food processor for 2 seconds until just combined.
16. With motor running, gradually add liquid through food chute until dough comes together and forms ball.
17. Process for 30 seconds.
18. Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
19. Place in large greased bowl, turning once to grease top.
20. Cover with tea towel.
21. Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
22. Punch dough down and knead gently to remove any air pockets.
23. Roll into cylinder shape.
24. Cut crosswise into 12 portions.
25. Roll or flatten each portion into 4 inch circle.
26. Spoon rounded tablespoon of filling onto centre.
27. Gather edges together over filling, twisting in clockwise direction to form"top knot".
28. Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
29. Cover with tea towel; let stand for about 1 hour until slightly risen.
30. Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
31. Steam for 15 minutes.
32. This may have to be done in batches.

Reviews

[Jen in Victoria]

I had a difficult time with the dough and had to add quite a bit of water to make it manageable. I loved the idea of the recipe but the dough didn't puff up as much as I would have liked, even after steaming the buns for 20 min. I think I will look for a lighter and more airy dough next time.

 

[scrumble666]

Thanks for the recipe. I used a breadmaker on dough setting which made this incredibly easy.

 

[ChoCho]

Excellent sauce and filling! Next time, I'll use less sugar on the sauce only because the store bought cooked bbq pork was sweet already. This is a keeper! Thank you!

 

[currybunny]

I can't believe I made these! Char sui bao are my favourite bao and I'm so excited to have this recipe! It's time consuming but very, very worth it - I can't wait to serve these tonight! They look so authentic and were so much fun to make and steam in my new bamboo steamer. The only thing I would do next time is grease the damn baking paper because the one I ate stuck to it. Thanks for posting your awesome recipe!

 

[Jewelies]

These are excellent. Very easy to make and great instructions. Step 14-16 I heated in the microwave. I doubled the recipe and got 18 buns (cut 24) probably because I filled mine a bit more with the pork mixture than stated. 12 of these are in the freezer. Great recipe, thanks for posting.