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    You are in: Home / Recipes / Char Siu Bao Recipe
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    Char Siu Bao

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    1 hr

    45 mins

    Little Suzy Homemaker's Note:

    This is a traditional Chinese food. This recipe came from Cooking Light in May 2008 and received their highest rating.

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    Ingredients:

    Serves: 10

    Yield:

    buns

    Units: US | Metric

    For the Filling

    For the Dough

    Directions:

    1. 1
      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 measures 155 degrees, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
    2. 2
      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.
    3. 3
      To prepare the dough, combine 1 cup warm water, sugar and yeast in a large bowl. Let stand 5 minutes.
    4. 4
      Lightly spoon flour into a dry measuring cup; level with 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, turn to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doughed in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
    5. 5
      Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
    6. 6
      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 of 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.
    7. 7
      Arrange 5 buns, seam side down, 1 inch apart, in each tier of a 2 tiered bamboo steamer. Stack tiers; cover with a lid.
    8. 8
      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.

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    Ratings & Reviews:

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    Nutritional Facts for Char Siu Bao

    Serving Size: 1 (138 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 282.3
     
    Calories from Fat 65
    23%
    Total Fat 7.2 g
    11%
    Saturated Fat 1.2 g
    6%
    Cholesterol 30.0 mg
    10%
    Sodium 333.8 mg
    13%
    Total Carbohydrate 39.1 g
    13%
    Dietary Fiber 1.7 g
    6%
    Sugars 6.3 g
    25%
    Protein 14.3 g
    28%

    The following items or measurements are not included:

    five-spice powder

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