CHINESE STEAMED BUNS WITH PORK FILLING RECIPES

CHINESE STEAMED BUNS WITH BBQ PORK FILLING RECIPE | ALLRECIPES

Chinese Steamed Buns with BBQ Pork Filling Recipe | Allrecipes image

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

Ingredients

½ pound boneless pork loin roast
½ cup barbecue sauce
3 tablespoons shallots, chopped
? cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

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

CHINESE STEAMED BUNS WITH BARBECUED PORK FILLING RECIPE ...

Chinese Steamed Buns with Barbecued Pork Filling Recipe ... image

My sister-in law is Chinese and this is one of her most delicious Dim Sum recipes. It's Chinese name is Char Siu Bao, takes a little effort but is extremely worth it. Barbequed pork can be found in Asian markets, or often in the supermarket deli section.

Provided by Sneakyteaky

Categories World Cuisine Asian Chinese

Total Time 3 hours 15 minutes

Prep Time 3 hours 0 minutes

Cook Time 15 minutes

Yield 24 buns

Number Of Ingredients 16

Ingredients

1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
4?½ cups all-purpose flour
¼ cup white sugar
2 tablespoons shortening or vegetable oil
½ cup boiling water
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 green onion, thinly sliced
1 clove garlic, minced
½ pound Asian barbequed pork, cubed
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon white sugar
1 tablespoon cornstarch
2 tablespoons water

Steps:

Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.

Nutrition Facts : Calories 142.2 calories, CarbohydrateContent 21.1 g, CholesterolContent 6.9 mg, FatContent 4 g, FiberContent 0.7 g, ProteinContent 5.1 g, SaturatedFatContent 0.8 g, SodiumContent 90.5 mg, SugarContent 2.7 g

More about "chinese steamed buns with pork filling 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.
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.

See details

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

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.

See details

STEAMED PORK BUNS RECIPE - CHINESE.FOOD.COM

This came from a good friend who is not Asian but loves to cook all Asian styles. It's an easy recipe although it helps to be able to just buy the Chinese barbecue pork. I do make my own barbecue pork, using a couple of whole filets and "Char Siu" sauce. You can also add sauteed cabbage to the filling if you want to make larger amounts. This is a typical Dim Sum item, served between brunch and 2 pm. with tea. (Amount of water in the dough is corrected.)
From food.com
Reviews 4.0
Total Time 55 minutes
Calories 138.2 per serving

They can be rewarmed (once) carefully in the microwave.

See details

PORK STEAMED BUNS RECIPE | BRIAN BOITANO | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 6 hours 35 minutes
Category appetizer
Cuisine asian

In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.

See details

BEST STEAMED BUNS RECIPE - HOW TO MAKE CHINESE BAOZI AT HOME

Take this recipe for soft, fluffy Chinese steamed buns and run with it! Fill the versatile dough with savory meats or sweet mixtures of your choosing and steam away!
From delish.com
Reviews 5
Total Time 4 hours 40 minutes
Category weeknight meals, winter, meat, steamed
Cuisine Chinese

Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cook until thickened, 1 to 2 minutes. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated. Let mixture cool to a lukewarm temperature, then whisk in yeast. Heat remaining ½ cup milk until simmering. In a large mixing bowl using chopsticks or a fork, combine flour, salt, and hot milk until a very shaggy mixture forms. Stir in cornstarch-yeast mixture, and work dough with your hands until cohesive and no dry spots remain, about 5 minutes. Cover bowl and let dough stand for 30 minutes. Gently deflate dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the smooth side is facing up. Let rest another 30 minutes. Repeat stretch and fold two more times, resting about 30 minutes after each fold. Meanwhile, make your filling of choice. Optionally, make the savory dipping sauce: Stir together all sauce ingredients in a small bowl until well combined. When ready to assemble buns, cut dough into 12 equal pieces. Working with one piece at a time, roll each dough into a 6” round on a lightly floured surface, rotating the dough frequently and taking care to roll edges out thinner than the center of the dough. Place a portioned meatball or 2 tablespoons of filling in the middle of the round, then pleat edges together. Using your thumb, middle, and index finger of your dominant hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together.
Fill a large pot with 2 cups of cold water, then lay a steamer basket lined on top. Cut twelve 3" squares of parchment, then place buns on prepared parchment inside the steamer, spaced about 2” apart. Let rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30 minutes to 1 hour. Cover the pot with a lid lined with a paper towel (to trap condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10 minutes. Turn off heat and let stand with lid on for 5 minutes more. Remove the lid and let buns cool until safe to touch. Serve with dipping sauce, if desired. In a large bowl, toss cabbage with salt until well combined. Let sit for 10 minutes. Add all remaining pork filling ingredients and stir mixture in one direction until a smooth paste forms. On a plate or tray lined with parchment, portion mixture into 12 meatballs and transfer to the freezer t0 chill for 30 minutes, until semi-firm. In a large bowl, stir all ingredients together until well-combined. Transfer to the refrigerator and chill while dough is resting. Rinse and drain soaked beans. In a medium pot over medium heat, combine beans with 2 cups water and salt and bring to a boil. Lower heat to a simmer and let cook until beans are tender and begin to split, about 30 minutes. Drain and reserve cooking liquid. Return pot with beans to medium-low heat. Add in sugar and enough cooking liquid to barely cover the beans (about ½ to ? cup) and let simmer until beans are completely creamy and most of the liquid has been absorbed, about 15 minutes. Using a wooden spoon or potato masher, mash beans until desired consistency is reached. Let cool completely before using.

See details

CHINESE STEAMED PORK BUNS | RECIPETIN EATS

Jun 29, 2018 · Pork Filling: ? 1 tbsp vegetable oil ? 1/3 cup finely chopped escalot or white onion (Note 1) ? 1 tbsp sugar ? 1 1/2 tbsp soy sauce , regular or light (not dark) ? 1 1/2 tbsp oyster sauce (can sub Hoisin) ? 1 tbsp sesame oil ? 1/2 cup water ? 1 tbsp cornflour dissolved in 1 tbsp water ? 1 1/2 cups ...
From recipetineats.com

See details

CHINESE STEAMED PORK BUNS (?? - BAOZI) - THE WOKS OF LIFE

Oct 09, 2019 · To make the filling: Add the ground meat to a large mixing bowl and stir in 3 tablespoons water until well incorporated. Now preheat the wok or a cast iron pan until it starts to smoke lightly. Add in 3 tablespoons oil, along with the minced... Add wine, dark soy sauce, sweet bean sauce, ground bean ...
From thewoksoflife.com

See details

STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO)

Dec 24, 2004 · 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

See details

STEAMED PORK BUNS WITH CHIVE (??????) - OMNIVORE'S COOKBOOK

Jul 28, 2021 · Steamed pork and chive buns are a Northern Chinese classic and they have a special place in my heart. The fluffy yeast buns are stuffed with a tender, juicy filling of pork and Chinese chive, creating an intense, savory taste that is ultra satisfying and comforting.
From omnivorescookbook.com

See details

STEAMED MINCED PORK BUNS : 4 STEPS (WITH PICTURES ...

Make the sauce by combining the hoisin, oyster sauce, soy sauce, 1/2 cup of water, teaspoon of sugar and cornstarch in a bowl. Put a tablespoon of canola oil in a pan in moderate heat and saute the garlic, onion and ginger. Then add in the mince pork and let this brown.
From instructables.com

See details

STEAMED PORK BUNS WITH CHIVE (??????) - OMNIVORE'S COOKBOOK

See details

CHINESE STEAMED PORK BUNS RECIPE - TIPBUZZ

Nov 14, 2018 · Place one beneath each bun and arrange 1/2-inch apart on a steamer basket. Place one quart of water in wok and bring to a boil over medium-high meat. Cover steamer basket with lid and place on wok to steam for 15 minutes until puffy. Remove steamer basket from wok. Add more water and repeat for second batch.
From tipbuzz.com

See details

CHINESE STEAMED BUNS (PLAIN OR STUFFED) - SIMPLY ASIAN

Jan 19, 2021 · Making steamed buns with fillings: Alternatively, you can stuff the dough with filling before steaming it. Barbeque pork buns (aka Char Siu Bao) is an example and these are commonly seen on dim sum carts. If stuffed with ground pork and cabbage, these savory buns are called “meat buns” and a common Chinese bun you can eat for lunch.
From simplyasianhome.com

See details

CHINESE STEAMED BUNS WITH BBQ PORK FILLING | RECIPE ...

Dec 10, 2012 - Using the dough for Chinese Steamed Buns, these dim sum are filled with homemade Chinese barbequed pork.
From pinterest.com

See details

6 AMAZING IDEAS FOR YOUR STEAMED BUN ... - MISS CHINESE FOOD

Nov 02, 2019 · 5.Pork. Steamed buns filled with pork are the most common of bao bun delights. In fact, you can easily get these small snacks served in restaurants and street corners all across China. Known commonly as Char Siu Bao, the pork filling remains a favourite in the steamed bun fillings list. To prepare the pork, you need to get the best cut.
From misschinesefood.com

See details

BETTER THAN TAKEOUT - STEAMED PORK BUNS RECIPE - YOUTUBE

From m.youtube.com

See details

WHAT TO SERVE WITH BAO (BUNS): 30 TASTY FILLINGS & SIDES!

Jul 16, 2021 · 15. Stir-Fried Gai Lan (Chinese Broccoli) This delicious tender-crisp Chinese Broccoli Recipe (Stir-Fried Gai Lan) is made with simple ingredients including garlic and soy sauce. Ready in under 15 minutes, enjoy this flavorful vegetarian side dish with Bao Buns. Click here to get the recipe from The Forked Spoon.
From adumplingthing.com

See details

STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE WOKS OF LIFE

May 09, 2015 · 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 bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened.
From thewoksoflife.com

See details

VEGAN STEAMED BUNS WITH VEGETABLE FILLING - TOFUCHOPS.COM

Jul 24, 2020 · The Chinese Bao (or Baozi) are the steamed buns with a filling inside that can be of meat (pork, etc.) or vegetables. The buns are quite wholesome and can be eaten as a snack or as part of a meal. If you travelled in Asian countries, you might have seen steamed buns at the airport lounges and restaurants.
From tofuchops.com

See details

CHAR SUI PORK BUNS RECIPE - SHARE-RECIPES.NET

Steamed BBQ Pork Buns (Char Siu Bao) with stepbystep photos. 1 hours ago To prepare the Char Siu Pork filling Place the oil, shallots, garlic and sea salt into a small saucepan over medium-high heat. Sauté the shallots and garlic until they have softened and are aromatic.
From share-recipes.net

See details