Char Siu Bao (Pork Buns)
Ready In: 1 hr 20 mins
Serves: 4-8
Yields: 16 buns
Ingredients
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
- 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!
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