CHA SHU 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
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
More about "cha shu bao recipes"
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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BAKED CHAR SIU BAO | CHINA SICHUAN FOOD
Super soft Tangzhong baked buns with Chinese Char Siu Pork as filling.
From chinasichuanfood.com
Reviews 4.6
Total Time 30 minutes
Category Dessert
Cuisine Chinese
Calories 246 kcal per serving
From chinasichuanfood.com
Reviews 4.6
Total Time 30 minutes
Category Dessert
Cuisine Chinese
Calories 246 kcal per serving
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CHAR SIU (??) - CHINESE BBQ PORK | MADE WITH LAU
Learn how to make the perfect, juicy, tender char siu, a classic Cantonese favorite!
From madewithlau.com
Reviews 5
Total Time 80 minutes
Cuisine Chinese
From madewithlau.com
Reviews 5
Total Time 80 minutes
Cuisine Chinese
- Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.
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CHAR SIU BAO (PORK BUNS) RECIPE - FOOD.COM
I adapted the char siu recipe from my friend Mitch's late Great Uncle Kennie's recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an Asian deli that sells char siu (Chinese BBQ pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to Pneuma for putting this recipe in her best of 2008 cookbook!
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 895.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 895.8 per serving
- Enjoy the fruits of your labor!
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CHINESE PORK BUNS (CHA SIU BAO) RECIPE | ALLRECIPES
Mar 08, 1999 · Ingredients 6 cups all-purpose flour ¼ cup white sugar 1?¾ cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 1 tablespoon baking powder 2 tablespoons shortening 1 pound finely chopped pork 1?½ tablespoons light soy sauce 1?½ tablespoons hoisin sauce 1 teaspoon soy sauce 1?½ ...
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CHAR SIU BAO RECIPE- CHINESE STEAMED PORK BUNS ??? ...
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STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE WOKS OF LIFE
May 09, 2015 · Instructions In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and... While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and... After your dough has rested for 2 hours, add the ...
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CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE) - THE ...
Dec 05, 2020 · For the dough: 5 1/3 cups bread flour (or all purpose flour, divided) 2/3 cup water 1 1/3 cup milk (divided) 1/3 cup sugar 1 teaspoon salt 4 teaspoons instant yeast 2 eggs 4 tablespoons butter (melted) eggwash (1 egg, beaten with a tablespoon of milk) 1 tablespoon sesame seeds (optional)
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From thewoksoflife.com
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CHAR SIU BAO - STEAMED PORK BUNS - RASA MALAYSIA
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STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO)
Dec 24, 2004 · Make the Buns Gather the ingredients. Dissolve yeast in lukewarm water. Add 1 cup of flour and mix thoroughly. Cover with cloth and let rise 1 hour, until bubbles appear. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm, then pour into yeast mixture . Add the remaining 3 1/2 cups flour and stir.
From thespruceeats.com
From thespruceeats.com
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BAKED PORK BUN (CHAR SIU BAO) RECIPE | FOOD NETWORK
Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge. Preheat oven to 425 degrees F. Line a baking sheet with foil and place ...
From foodnetwork.com
From foodnetwork.com
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STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO)
Jul 11, 2021 · On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter. Slice the roll crosswise into 1-inch pieces. Flatten each piece with the palm of your hand and roll with rolling pin into 3-inch rounds. Brush with sesame oil. Place 2 tablespoons of filling in center of each round.
From thespruceeats.com
From thespruceeats.com
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BAKED CHAR SIU BAO (????, BBQ PORK BUNS, CHA SIU BAO ...
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.
From healthynibblesandbits.com
From healthynibblesandbits.com
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CHAR SIU BAO - CHINESE FOOD RECIPES
May 09, 2016 · Print RecipeChar siu bao recipe/???. Dissolve the yeast in 150ml warm water and let stand for 5 minutes. Flour, corn starch, pig fat, sugar mixed together. then mix the mixture with the yeast-water mixture and knead to a soft dough. close everything with a plastic wrap and wait until the dough has become about twice as large as before.
From chinesefoodrecipes.cc
From chinesefoodrecipes.cc
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CHAR SIU RECIPE- HOW TO MAKE IT AS GOOD AS CHINESE RESTAURANT
May 31, 2019 · When the pork is nearly cooked, baste the pork again with the basting sauce. Move it near to the top heating element to broil it. This method is the key to making it to for the thick and shining glaze. Rest the Char Siu for at least ten minutes before slicing, just like cuffing the turkey. Yield: 600 g.
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From tasteasianfood.com
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CHAR SIU | HAWAIIAN ELECTRIC
Jan 04, 2012 · Preheat electric oven to 350°F. Line a large baking sheet with foil and place a cooking rack on top. Lay meat on the cooking rack and place baking sheet on the top shelf of the oven. Fill a 9 x 13-inch baking pan half full with water and place it on the bottom shelf in the oven. Cook meat for 1 hour, turning every 15-20 minutes.
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LEARN TO MAKE DIM SUM STYLE CHINESE PORK BUNS | CDKITCHEN
Cut the pork into 2-inch strips and and prick on all sides with a fork. Combine the soy sauce, hoisin, and sweet soy sauce in a plastic zip-top bag. Add the pork, seal the bag and turn to coat the pork with the marinade. Place in the refrigerator to marinate for 5 hours. Meanwhile, make the buns by dissolving the sugar in the warm water in a ...
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CHAR SIU BAO: FLUFFY, DIM SUM BARBECUE PORK BAO RECIPE ...
The ever popular Char Siu Bao! This Dim Sum classic's definitely a bit involved - in order to get it's characteristic fluffy texture, a sourdough starter's m...
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CHAR SIU BAO (STEAMED BBQ PORK BUNS) ??? - OMNIVORE'S COOKBOOK
Jan 05, 2020 · Prepare the dough. Add the water into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The water should be warm, just a bit above body temperature. Add the sugar and active dry yeast, stir to mix well.
From omnivorescookbook.com
From omnivorescookbook.com
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