CHA SUI BAO RECIPES

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CHINESE PORK BUNS (CHA SIU BAO) RECIPE | ALLRECIPES



Chinese Pork Buns (Cha Siu Bao) Recipe | Allrecipes image

You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!

Provided by MC

Categories     Bread    Yeast Bread Recipes

Yield 24 buns

Number Of Ingredients 19

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 tablespoons white sugar
1?½ tablespoons soy sauce
1?½ tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2?½ tablespoons water
2 tablespoons shortening
1?½ teaspoons sesame oil
¼ teaspoon ground white pepper

Steps:

  • Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
  • Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
  • Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
  • Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
  • Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
  • Steam buns for 12 minutes. Serve.

Nutrition Facts : Calories 191.4 calories, CarbohydrateContent 28.3 g, CholesterolContent 11.9 mg, FatContent 5.2 g, FiberContent 1 g, ProteinContent 7.3 g, SaturatedFatContent 1.5 g, SodiumContent 196.3 mg, SugarContent 3.3 g

CHA SIU BAO (SWEET BARBECUE PORK BUNS) RECIPE - FOOD.COM



Cha Siu Bao (Sweet Barbecue Pork Buns) Recipe - Food.com image

Cha siu bao are a traditional Chinese dish and one of my fiancee's favorites - she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I've got it. These are somewhat time-consuming to make, but are well worth it on special occasions. Prep time includes time for the bao to rise.

Total Time 2 hours 40 minutes

Prep Time 2 hours 30 minutes

Cook Time 10 minutes

Yield 8 bao

Number Of Ingredients 19

10 ounces cooked char siu pork (Chinese barbecue pork)
4 tablespoons mushrooms, chopped
1/3 cup water
3 teaspoons cornstarch
1/4 teaspoon salt
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon hoisin sauce
1 teaspoon sugar
red food coloring
2 teaspoons canola oil
2 garlic cloves, crushed
4 tablespoons water
1 tablespoon yeast
1 tablespoon sugar
1/2 teaspoon salt
10 tablespoons milk
1 tablespoon oil
3 cups flour

Steps:

  • You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
  • I like the Noh brand, personally.
  • Chop the char siu and mushrooms finely.
  • Combine the water and cornstarch and stir into the char siu and mushrooms.
  • Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
  • Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
  • To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
  • Combine water with salt, milk and oil; stir in flour.
  • Knead 5-10 minutes or until dough is smooth.
  • Divide dough into 8 even balls.
  • Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
  • Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
  • Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
  • Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
  • Bring the water under the steamer to a boil and steam bao for 10 minutes.

Nutrition Facts : Calories 233.1, FatContent 4.7, SaturatedFatContent 0.9, CholesterolContent 2.7, SodiumContent 324.2, CarbohydrateContent 40.9, FiberContent 1.7, SugarContent 2.5, ProteinContent 6.3

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