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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.)
- 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
- 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.
The dough is delicious, its fluffy and just sweet enough to counteract the salty soy sauce mixture. I think next time I'll include more green onions since the powerful flavour of the soy sauce and the oyster sauce really overshadow the relative delicacy of the onions. I used 1.25 tablespoons of butter instead of lard, and it worked out well. The dough was difficult to work with until I got used to working with it, then things went along like a breeze. Thanks for the recipe!
these were outstanding, and so easy to make. used shortening instead of lard, and 1 scallion rather than 2. used a stand mixer with dough hook to mix the dough, and did end up needing to add an extra 2 tbls of water, but the mixer made it very easy. suggestion - make the buns as thin as you possibly can while still keeping them thick enough to hold the filling. they puff up a lot when steamed, and if they start out too thick, you will have way too much bun and not enough filling.
The dough was quite tough to work with. I had to add more water to get it to work and it was difficult to shape into a flat circle. The filling ,however, was delicious. I have tried the dough from another meat bun recipe, Bergy Dim Sum #6 Steamed sweet Bean Buns and it was much easier to shape. I used the meat filling from this one though.