CHINESE STEAMED BUNS WITH BARBECUED PORK FILLING
My sister-in law is Chinese and this is one of her most delicious Dim Sum recipes. It's Chinese name is Char Siu Bao, takes a little effort but is extremely worth it. Barbequed pork can be found in Asian markets, or often in the supermarket deli section.
Provided by Sneakyteaky
Categories World Cuisine Recipes Asian Chinese
Time 3h15m
Yield 24
Number Of Ingredients 16
Steps:
- Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
- Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
- Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
- Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 21.1 g, Cholesterol 6.9 mg, Fat 4 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 90.5 mg, Sugar 2.7 g
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Neeraj Neeraj
[email protected]This recipe sounds disgusting.
francis daniel
[email protected]I'm allergic to pork, so I can't try this recipe.
ZACK MINK
[email protected]This recipe seems too complicated for me.
Ganbold Odgerel
[email protected]I'm not a big fan of pork, so I might try this recipe with a different filling.
Rhealyn Buchanan
[email protected]I'm not sure if I have all the ingredients for this recipe.
shafiq ahmedlarik Bobby
[email protected]This recipe looks delicious.
SK HRIDOY
[email protected]I can't wait to try this recipe!
Muzammil Abbas
[email protected]These buns were amazing! I'm so glad I tried this recipe.
chriss angel
[email protected]I was so excited to try this recipe, but unfortunately the buns didn't turn out as I hoped. The filling was bland and the buns were dry. I think I might have overcooked them.
Charlynn Librando
[email protected]The buns were a bit denser than I expected, but they were still very tasty. I think next time I'll try using a different flour, like all-purpose flour or bread flour.
Sambulo Mtambo
[email protected]I loved how easy these buns were to make. I didn't have a bamboo steamer, so I used a colander lined with parchment paper, and it worked just fine. The buns turned out perfectly cooked and fluffy.
Ericka Paige
[email protected]These steamed buns were an absolute delight! The filling was flavorful and tender, and the bun was soft and fluffy. I served them with a dipping sauce made from soy sauce, vinegar, and sesame oil, and they were even better.