BEST FROZEN CHAR SIU BAO RECIPES
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.
Provided by Bruce Weinstein and Mark Scarbrough
Yield 10 servings (serving size: 1 bun)
Number Of Ingredients 20
Steps:
- To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
- Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
- To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
- Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
- Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
- 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.
Nutrition Facts : Calories 259 calories, CarbohydrateContent 35.7 g, CholesterolContent 27 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 14.3 g, SaturatedFatContent 0.9 g, SodiumContent 343 mg
CHAR SIU BAO (BBQ PORK BUNS) | CHINA SICHUAN FOOD
Homemade soft and yummy steamed Chinese BBQ Pork Buns.
Provided by Elaine
Categories staple
Total Time 60 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 13
Steps:
- Make the filling
- Make the wrapper
Nutrition Facts : Calories 247 kcal, CarbohydrateContent 25 g, ProteinContent 3 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 124 mg, SugarContent 4 g, ServingSize 1 serving
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This chinese bun that is filled with char siu or seasoned red pork, evokes and fills my mind with so much sweet memories of my grammom and grampa, my mom and dad, my childhood and growing up, having my own children and now my grandchildren.
It has withstood the test of time, now generations later, it is still a strong staple in my family. But no one in my family thought of trying to take on the great task of creating and making it at home, until now.
It was a "Sunday kinda thing" to travel into Chinatown and buy it, come home and have breakfast with the family. My mom made Manapua, as I recall, only twice. It was just too time consuming and too much work. It was more convenient and tasty to just purchase it.
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In the photo which is not mine, the steamed manapua is on the left, the white one. The brown manapua on the right is the baked manapua. This is also a request for someone that is just "homesick" for local food. So I hope that this will comfort her, even just a little. Enjoy, LY!!!
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