CHAR SIU BAO CALORIES RECIPES

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STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES



Steamed Pork Buns (Char Siu Bao) Recipe | MyRecipes image

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

Filling:
½ teaspoon five-spice powder
1 pound pork tenderloin, trimmed
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1?½ teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
¼ teaspoon salt
Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3?¼ cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
¼ teaspoon salt
1?½ teaspoons baking powder

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 (MANAPUA) AS MADE BY ZHE RECIPE BY TASTY



Char Siu Bao (Manapua) As Made By Zhe Recipe by Tasty image

Craving dim sum? We’ve got you covered! These char siu bao, known as manapuas in Hawaii, consist of sweet and tangy barbecue pork encased in fluffy, steamed bao buns.

Provided by Zhe

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 20 minutes

Yield 5 manapuas

Number Of Ingredients 12

1 ¼ cups all purpose flour, plus more for dusting
1 teaspoon sugar
1 teaspoon instant yeast
1 teaspoon vegetable oil
½ cup warm water
½ medium yellow onion
1 cup char siu, (Chinese barbecue pork)
¼ cup char siu sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
2 tablespoons water

Steps:

  • Make the bao dough: In a medium bowl, combine the flour, sugar, yeast, vegetable oil and ? cup warm water and stir to combine. Slowly add the remaining 2 tablespoons of water, mixing constantly. Knead the dough in the bowl until smooth and well combined. Cover the bowl with plastic wrap and let the dough rise for about 1 hour, until doubled in size.
  • Make the char siu filling: Dice the onion and chop the char sui into ½-inch pieces.
  • In a medium bowl, stir together the char siu sauce, soy sauce, oyster sauce, and sugar.
  • In a medium nonstick pan, sauté the onion over medium-low heat until translucent, 1 minute. Add the chopped char siu, sauce, and water. Stir to combine, then simmer until the sauce thickens, 2 minutes. Transfer the filling to a medium bowl and chill in the refrigerator for about 1 hour, until cool.
  • After rising, punch the dough down and knead until it is back to its original size. On a lightly floured surface, divide the dough into 5 48-gram balls. Flatten and roll out each portion, making sure the middle is thick while the sides are thin. Hold a dough round in the palm of your hand and add 36 grams of the char siu filling to the center. Use your other hand to pinch the edges of the dough together up and over the filling while rotating the bao in your hand.
  • Place each bao on a small square of parchment paper. Set in a steamer basket, cover, and let rise for about 15 minutes, until slightly puffed, before steaming.
  • Fill the bottom of a steamer or double boiler with water and bring to a boil. Add the steamer basket with the bao, cover, and steam for 15 minutes, then turn off the flame and let rest in the steamer for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 136 calories, CarbohydrateContent 26 grams, FatContent 1 gram, FiberContent 1 gram, ProteinContent 3 grams, SugarContent 3 grams

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