Recipe by Maito
I adapted the char siu recipe from my friend Mitch's late Great Uncle Kennie's recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an Asian deli that sells char siu (Chinese BBQ pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to Pneuma for putting this recipe in her best of 2008 cookbook!
Top Review by MarraMamba
Fabulous char siu. I happened to be in chinatown so bought some ready made just out of the oven char siu for this. It is really important to either make the char siu in the recipe or buy it, don't just think any old piece of meat can be used, the melding of flavors won't happen. Will make it often :) the dough was just like my favorite dim sum recipe as well
For the filling
- 1 1⁄2 cups char siu pork, cut into small dice (store bought or recipe below)
- 1 tablespoon peanut oil
- 1 tablespoon ginger, minced
- 1⁄2 cup hoisin sauce
- 1 tablespoon sweet chili paste (or garlic chili paste)
- 4 scallions, sliced
For the dough
- 1 1⁄2 teaspoons dry yeast
- 2 tablespoons sugar
- 1 1⁄4 cups warm water (105-115 degrees)
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 cups cake flour
- 1 pinch salt
- olive oil
For the meat
- 1 lb lean pork
- 4 garlic cloves, minced
- 1 teaspoon gingerroot, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons sugar
- 2 tablespoons sherry wine or 2 tablespoons Chinese wine or 2 tablespoons sake
- 2 tablespoons hoisin sauce
- 1 teaspoon Chinese five spice powder (optional)
Directions See How It's Made
- To make meat:.
- Combine marinade. Marinate pork at least 3 hours, or overnight.
- Cooking methods:.
- a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.
- b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.
- c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.
- To make filling:.
- Sauté ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.
- To make dough:.
- Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes.
- Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand).
- Add yeast mixture. Knead until homogeneous and dough forms a ball.
- Let rise in a cool place to minimize air bubbles, about 15 minutes.
- Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each.
- Pinch back to close and form a ball shape.
- Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size.
- Place in a covered steamer, and cook for 8-10 minutes.
- Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).
- Enjoy the fruits of your labor!