DIM SUM PORK BUNS RECIPES

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PORK DIM SUM RECIPE - FOOD.COM



Pork Dim Sum Recipe - Food.com image

Make and share this Pork Dim Sum recipe from Food.com.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 12 wontons, 4-6 serving(s)

Number Of Ingredients 10

14 ounces ground pork
2 scallions, chopped
1 3/4 ounces canned bamboo shoots, drained rinsed and chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
2 teaspoons superfine sugar
1 egg white, lightly beaten
4 1/2 teaspoons cornstarch
24 wonton skins

Steps:

  • Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
  • Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
  • Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
  • Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
  • Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
  • Cover and steam for 5-7 minutes, until dim sum are cooked through.
  • Serve immediately.

Nutrition Facts : Calories 456.3, FatContent 24.1, SaturatedFatContent 8.3, CholesterolContent 75.9, SodiumContent 597.5, CarbohydrateContent 34.2, FiberContent 1.4, SugarContent 2.8, ProteinContent 23.3

BAKED PORK BUN (CHAR SIU BAO) RECIPE | FOOD NETWORK



Baked Pork Bun (Char Siu Bao) Recipe | Food Network image

Provided by Food Network

Total Time 4 hours 55 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup chicken base
1 cup black soy sauce 
1/2 cup sugar 
2 teaspoons red food coloring 
1/2 teaspoon salt 
1/2 teaspoon pepper 
3 pounds pork tenderloin
2 cups all-purpose flour
1/4 cup sugar 
1/2 stick (4 tablespoons) butter 
2 1/4 teaspoons active dry yeast 
1 egg 
1/2 cup mayonnaise
1/2 cup condensed milk

Steps:

  • For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). 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 a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
  • For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
  • Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
  • Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
  • Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
  • Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.

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