CHINESE PORK BUNS (CHA SIU BAO) RECIPE | ALLRECIPES
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
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
STICKY PORK BELLY BAO BUNS RECIPE | BBC GOOD FOOD
These soft Chinese bao buns are stuffed to bursting with spicy pork and topped with crushed chilli peanuts
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Total Time 2 hours 40 minutes
Prep Time 40 minutes
Cook Time 2 hours
Yield makes 10
Number Of Ingredients 20
Steps:
- Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.
- Carefully pour in the rice wine and soy sauce – watch out, it will spatter – and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.
- To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.
- For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)
- Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.
- Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.
Nutrition Facts : Calories 570 calories, FatContent 22 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.4 milligram of sodium
More about "how to make pork bao buns recipes"
STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
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.
STEAMED BARBECUE PORK BUNS | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 3 hours 40 minutes
Category Bread, Yeast Bread Recipes, Rolls and Buns
Calories 149.9 calories per serving
- Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.
STICKY PORK BELLY BAO BUNS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 570 calories per serving
- Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.
BAO BUNS RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 1 hours 30 minutes
Category Meat and poultry
Calories 374 calories per serving
- Put a large steamer over a medium heat and steam the buns a few at a time for 6-8 minutes or until puffed and cooked through (open carefully and check the middle is cooked through). Don’t let them touch or they will stick. Cut the pork into pieces and stuff into the buns with some cucumber, spring onion and a squirt of chilli sauce. Best made and eaten straight away.
HOW TO MAKE BAO BUNS (BAOZI): BAU BUN RECIPE WITH PHOTOS
STICKY PORK BAO BUNS WITH STEP-BY-STEP PHOTOS | EAT ...
From eatlittlebird.com
STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
SLOW COOKER - ASIAN STYLE PULLED PORK BAO BUNS - VJ COOKS
From vjcooks.com
STICKY PORK BAO BUNS WITH STEP-BY-STEP PHOTOS | EAT ...
From eatlittlebird.com
GUA BAO (PORK BELLY BAO BUNS) - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
BAO BUNS RECIPE - BBC FOOD
From bbc.co.uk
BAKED PORK BUN (CHAR SIU BAO) RECIPE | FOOD NETWORK
From foodnetwork.com
SHENG JIAN BAO: PAN-FRIED PORK BUNS (???) - RED HOUSE SPICE
From redhousespice.com
CHAR SIU BAO RECIPE- CHINESE STEAMED PORK BUNS ??? ...
From tasteasianfood.com
THE BEST BAKED PORK BUNS RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
CHINESE STEAMED PORK BUNS | RECIPETIN EATS
From recipetineats.com
CHAR SIU BAO - STEAMED PORK BUNS - RASA MALAYSIA
From rasamalaysia.com
HOW TO MAKE BAO BUNS - MARION'S KITCHEN - YOUTUBE
From m.youtube.com
CHAR SUI PORK BUNS RECIPE - SHARE-RECIPES.NET
From share-recipes.net
HOW TO MAKE VEGAN 'PORK' JIAN BAO - PAN-FRIED BUNS - WOONHENG
From woonheng.com