BBQ STEAMED BUNS RECIPES
CHINESE STEAMED BUNS WITH BBQ PORK FILLING RECIPE | ALLRECIPES
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.
Provided by Carol chi-wa Chung
Categories Bread
Total Time 9 hours 40 minutes
Prep Time 50 minutes
Cook Time 50 minutes
Yield 24 steamed buns
Number Of Ingredients 8
Steps:
- Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
- Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
- Prepare dough for Chinese Steamed Buns (see footnote).
- Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 28.1 calories, CarbohydrateContent 2.7 g, CholesterolContent 4.4 mg, FatContent 1.1 g, ProteinContent 1.7 g, SaturatedFatContent 0.3 g, SodiumContent 109.4 mg, SugarContent 1.9 g
STEAMED BARBECUE PORK BUNS | ALLRECIPES
You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Total Time 3 hours 40 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 12 pork buns
Number Of Ingredients 10
Steps:
- Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
- Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
- Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
- Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
- Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
- Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
- Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.
Nutrition Facts : Calories 149.9 calories, CarbohydrateContent 18.7 g, CholesterolContent 23.3 mg, FatContent 3.2 g, FiberContent 0.9 g, ProteinContent 10.7 g, SaturatedFatContent 0.7 g, SodiumContent 369.1 mg, SugarContent 2.1 g
More about "bbq steamed buns recipes"
CHINESE BBQ PORK STEAMED BUNS - MARION'S KITCHEN
Homemade pork buns fresh from the steamer are a delight to eat. I really love making the dough from scratch – I find it so relaxing! I’ve filled these Chinese dim sum pork buns with BBQ pork and char siu sauce then steamed them until they’re light and fluffy. The combination of that super fluffy bun and the sweet salty pork is one of life’s true pleasures.
From marionskitchen.com
From marionskitchen.com
- For the dough, mix together the dry ingredients. Make a well in the centre pour in the water and the oil. Mix with a wooden spoon until a dough starts to form. Then use your hands to knead the dough for 10 minutes or until the dough is smooth and springy to the touch. Place the dough in a large bowl and cover. Allow to rest for 20 minutes. In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4 minutes. Then stir through the cornflour mixture. Simmer for a further minute or until the filling is very thick. Remove from heat and spread the mixture out on a tray. Place in the freezer for 15 minutes to cool down. Take the dough and on a floured surface, roll into out into a rough rectangle, then fold the dough in half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into 16 pieces (the sides will have a spiral pattern due to the folding). Flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper). Repeat with the remaining dough pieces. Take a disc of dough and place 2 heaped tablespoons of filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a warm place. Place the buns in a steamer and cook over boiling water for 10 minutes or until the dough is fluffy and cooked through. *NOTES: Char siu sauce is a type of Chinese BBQ sauce that can be found at any Asian grocery store. Hong Kong or Pau Flour has a similar protein content as cake flour but it is bleached and milled very fine. So if you want super white buns, then go for that. But cake flour has a little more flavour and is still bleached…just not as much as the Pau flour. Protein content directly influences how much gluten can be formed. The lower protein means less gluten forms and this makes the buns tender and fluffy.
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STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.
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CHA SIU BAO - STEAMED BBQ PORK BUNS RECIPE BY LINDA ...
The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun.
The secret to creating that char siu bao taste is to use dried onions (McCormicks). Please look up the Basic Yeast Dough for Steamed Buns that accompanies this recipe.
If you don't have steamer baskets, use a wok or a big pot with a vegetable steamer (or an inverted bowl), but place the buns on a heat proof plate to steam, so to avoid being splashed by the water beneath. If you live near a Chinatown, you can easily get a steamer rack for less than a dollar (you can find them in the "aisle" outside the shop, by the sidewalk -- what marketers would call term "the impulse buy placement". Go figure.)
For the Basic Yeast Dough Recipe, see Useful Link below.
From m.cookeatshare.com
Reviews 5
Total Time 90 minutes
Cuisine Chinese
Calories 86 per serving
From m.cookeatshare.com
Reviews 5
Total Time 90 minutes
Cuisine Chinese
Calories 86 per serving
- Prepare the dough: Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth. Preparing the filling: Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl. Heat the oil in a saucepan. Add all the sauce mixture into the pan. Stir. Add the diced pork to the saucepan. Cook on low until the sauce glazes the pork. Add the reconstituted dried onion and sesame seeds and toss together to mix. Let the filling cool before proceeding. Folding the bao: Take a dough portion, work into a round ball about 1 inch in diameter. Flatten it into a 4-inch round with a rolling pin about ¼ inch thick. Make sure the edges are half as thin as the center. Place 1 heaping Tablespoon of filling into dough. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper. Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes. Place steamer over the simmering water for 15 minutes, or until bun is well risen. Add water if necessary so that wok is not dried out.
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FILIPINO-STYLE PORK BARBECUE STEAMED BUNS WITH ACHARA RECIPE
Sweet and savory Filipino barbecue gets a touch of lightness by being delivered in steamed buns along with tangy achara.
From meatwave.com
Total Time 8 hours 50 minutes
Cuisine Filipino
From meatwave.com
Total Time 8 hours 50 minutes
Cuisine Filipino
- To Serve: Steam buns in a bamboo steamer or in the microwave on a large plate under a damp towel. Place servings of pork in each bun and top with achara. Serve immediately.
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STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
These buns are a grab-and-go street food in China. They were also popular in our Test Kitchens, where they earned our highest rating. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Serve these for a meal or as a fantastic appetizer for entertaining.
From myrecipes.com
Reviews 5
Calories 259 calories per serving
From myrecipes.com
Reviews 5
Calories 259 calories per serving
- 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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KOREAN BBQ BUNS RECIPE | COOKING LIGHT
The traditional flavors of Korean bulgogi (barbecued beef) come together here in meatball form, thanks to soy sauce, brown sugar, toasted sesame oil, and garlic. Chinese steamed buns are an unexpected treat; they’re squishy, slightly chewy, and all-around wonderful. Look for the buns in the freezer section at Asian markets; aim for the folded buns, sometimes labeled lotus buns or Chinese hamburger buns. And if you can’t find them, you can stuff the meatballs into standard slider buns.
From cookinglight.com
Total Time 35 minutes
Calories 157 per serving
From cookinglight.com
Total Time 35 minutes
Calories 157 per serving
- Bring vinegar, 1/3 cup water, 1 tablespoon brown sugar, pepper, and 2 garlic cloves to a boil in a saucepan over medium-high. Remove from heat; add cucumber slices. Cool to room temperature, stirring occasionally, about 30 minutes. Drain. Meanwhile, stir together sirloin, panko, egg white, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons brown sugar, and remaining grated garlic clove in a bowl until well blended. Shape mixture into 16 meatballs, a scant 1 tablespoon each. Heat a large skillet over medium. Coat pan with cooking spray. Add meatballs to pan; cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Move meatballs to side of skillet. Add oil, remaining 1 1/2 tablespoons brown sugar, and remaining 1 1/2 tablespoons soy sauce to center of skillet; cook until sugar dissolves and sauce is glazy, about 1 minute. Stir to coat meatballs. Layer 3 well-moistened paper towels on a microwave-safe plate. Place frozen buns on prepared plate; cover with 3 more well-moistened paper towels. Microwave at high until warmed, about 1 minute and 30 seconds, checking for doneness every 10 seconds after heating for 1 minute. Divide cucumber slices, lettuce leaves, and meatballs evenly among buns.
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STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE WOKS OF LIFE
May 09, 2015 · Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.
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STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO)
Dec 24, 2004 · This dish can be prepared in advance. Make the buns, fill them, and steam them, as you would normally. Then freeze them in a zip-top bag. When ready to eat, thaw out the plastic bag and re-steam for 10 minutes.
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CHAR SIU BAO RECIPE BAKED - ALL INFORMATION ABOUT HEALTHY ...
Steamed BBQ Pork Buns (Char Siu Bao) Recipe - The Woks of Life best thewoksoflife.com. For the char siu bao filling: Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to ...
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KOREAN BARBECUE STEAMED BUNS WITH BULGOGI BEEF
Aug 13, 2019 · Korean Bulgogi Beef, made with a spicy blend of gochujang, ginger, garlic, spices, and soy sauce, is marinated, grilled, and stuffed into a light, fluffy, and slightly sweet steamed buns.Freshly shredded carrot, sprigs of cilantro, slices of pickled burdock (or radish), and pickled cucumbers rounds are added to the sandwich to lighten and freshen it up.
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ASIAN-INSPIRED BRISKET STEAMED BUNS RECIPE - BARBECUEBIBLE.COM
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From barbecuebible.com
From barbecuebible.com
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TANGY ASIAN BBQ PULLED PORK BUNS - GARLIC & ZEST
Bring the water to a boil in the pot and carefully set the bamboo steamer into the pot. Cover with the lid and steam the buns for 7-8 minutes or until puffed and light. Divide the slow roasted pork between the buns and top with a sprinkle of carrot, radishes, pickled onions, cilantro, green onions and sesame seeds.
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From garlicandzest.com
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CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE) - THE ...
Dec 05, 2020 · Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for 2-3 minutes, until thickened. Stir in the char siu roast pork. Turn off the heat, and remove the filling from the wok onto a large plate. Separate the filling into 16 roughly equal piles, to ensure you get an even amount in each bun.
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From thewoksoflife.com
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Char siu bao (???, Chinese BBQ pork buns, cha siu bao) are classic pastries from Chinese bakeries. The soft and light bun surrounds a mouth-watering sweet and savory filling made with Chinese BBQ pork, shallots, sauces, and spices. This recipe describes the tangzhong method of making the dough.
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VEGAN BAO BUNS WITH BBQ MUSHROOM | MY GOODNESS KITCHEN
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CHAR SIU BAO - STEAMED PORK BUNS - RASA MALAYSIA
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