HOW TO MAKE PORK BUNS RECIPES

STEAMED BARBECUE PORK BUNS | ALLRECIPES

Steamed Barbecue Pork Buns | Allrecipes image

You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.

Provided by Chef John

Categories Bread Yeast Bread Recipes Rolls and Buns

Total Time 3 hours 40 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 pork buns

Number Of Ingredients 10

Ingredients

¾ cup water
1?½ teaspoons active dry yeast
2 teaspoons vegetable oil
1?½ teaspoons white sugar
2 cups self-rising flour
2 cups diced barbecued pork, or to taste
¼ cup finely sliced green onions
1 pinch cayenne pepper, or to taste
2 teaspoons sesame oil
¼ cup hoisin sauce, or to taste

Steps:

Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
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.

Nutrition Facts : Calories 149.9 calories, CarbohydrateContent 18.7 g, CholesterolContent 23.3 mg, FatContent 3.2 g, FiberContent 0.9 g, ProteinContent 10.7 g, SaturatedFatContent 0.7 g, SodiumContent 369.1 mg, SugarContent 2.1 g

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

Ingredients

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

More about "how to make pork buns recipes"

CHINESE STEAMED PORK BUNS (BAOZI) | ASIAN INSPIRATIONS

Learn how to make the fluffiest Chinese Steamed Pork Buns or Baozi at home! Check out this easy-to-follow Chinese Pork Baozi recipe. Recipe by Asian Inspirations.
From asianinspirations.com.au
Reviews 3.7
Total Time 2 minutes15S
Cuisine Chinese

To Make the Dough Dissolve the sugar in the warm water. Add the yeast and stir through. Set aside until yeast activates. In a large bowl, add the plain flour. Pour in the yeast water in batches. Use chopsticks to stir through the flour, making sure the mixture is well incorporated. Gather the dough together and form a ball. Cover the dough in cling wrap and place in a draught-free location. Allow to rest until doubled in size and dough doesn’t spring back when poked. To Make the Filling Add the pork mince, grated garlic, grated ginger, light soy sauce, oyster sauce, Shaoxing wine, salt, sugar, dark soy sauce and sesame oil in a large mixing bowl. Use a pair of chopsticks to combine the ingredients, working the mixture in one direction. Stir in the chicken stock, mixing for 2-3 mins until the meat absorbs the liquid. Add the diced spring onion. Mix through until well combined. To Make the Buns Sprinkle some flour over a clean working surface. Punch the ball of dough to get rid of air bubbles. Place the dough on the floured surface, fold in half and knead, pressing down against the working surface. Turn dough 90° clockwise and continue kneading for 8 mins, or until there are no air bubbles. To check, cut the dough to see if there are still air bubbles. Continue kneading if there are big air bubbles in the dough. Roll the dough into a log, then divide the dough into 12 equal pieces. If you have a scale, you can weigh the dough to divide it accurately. Cover your dough with a damp cloth as you're working. Flatten a piece of dough. Using your thumb to hold the middle, use a rolling pin in your dominant hand to roll the dough out, while your non-dominant hand holds onto it. Continue this until you have a wrapper with a thick middle and thin edges. Add 2 tbsp worth of pork filling into the middle of the wrapper. With your thumb and middle finger under the wrapper and your forefinger on the top, lift the edge and pinch it to make a pleat. Use your other hand to gather more dough, then pinch with your index finger. Continue doing this all the way around, making sure your thumb never leaves the first pleat. You can either leave a hole on the top, or twist the pleat and pinch it together to close the top of the bun. Repeat with remaining dough and filling. To Cook Line a bamboo steamer with perforated steamer paper liners. Place your steamer over a wok filled with hot water. Place your pork buns in the steamer, leaving adequate space between them. Cover with the lid and allow to proof for 15 mins. Turn the heat on to high. Once the water boils, steam the pork buns for 15 mins. Turn off the heat and leave pork buns covered for 5 mins. Serve.

See details

THE BEST BAKED PORK BUNS RECIPE | DIM SUM CENTRAL

Jan 24, 2014 · Baked pork buns are filled with the same roast pork, known as char siu, found in their more traditional steamed counterparts.This version is made with a slightly sweet and yellow-colored dough that is usually found in cha chaan teng (a type of Chinese diner) dinner rolls.. Baked pork buns are a quintessential Chinatown pastry — you’ll find them for sale alongside pineapple buns, butter ...
From dimsumcentral.com

See details

THE BEST STEAMED PORK BUNS RECIPE | DIM SUM CENTRAL

May 02, 2020 · Steamed pork buns (aka char siu bao) are a classic dim sum dish, a must order item at the restaurant.Pork is roasted or barbecued, wrapped in white dough and then steamed. Steamed pork buns are one of the “Guangdong Big Three,” along with shrimp dumplings and siu mai, a true staple of the original Cantonese dim sum tradition.If you want to be a true dim sum chef, this would be one of the ...
From dimsumcentral.com

See details

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

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 ...
From foodnetwork.com

See details

STEAMED PORK BUNS | RECIPE WITH VIDEO | KITCHEN STORIES

10 ml sesame oil. large mixing bowl. Finely slice the scallions and chop the ginger. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, dark soy sauce, oyster sauce and sesame oil. If needed, add a little water to loosen the mixture. Stir well to combine and set aside.
From kitchenstories.com

See details

DELICIOUS CHINESE BARBEQUE PORK BUNS RECIPE | CHAR SIU BAO ...

From m.youtube.com

See details

HOW TO MAKE MOMOFUKU'S PORK BUNS AT HOME | FIRST WE FEAST

Get the instructions and view the full recipe here. The divided dough, rolled into balls. Rolling the dough balls and brushing with oil. Using a chopstick to fold the buns. The buns, ready for their last rise before steaming. Pork Belly and Quick-Pickled Cucumbers. Enough for 25 buns. Ingredients. 6 pounds skinless pork belly; ½ cup plus 1 ...
From firstwefeast.com

See details

HOW TO MAKE PERFECT MINI PORK BUNS IN 30 MINUTES

Cut the pork into small strips. #SpoonTip: Cut the pork into small cubes to make the buns easier to eat. Photo by Helena Lin Step 3. Mix all sauce ingredients together in a bowl. Photo by Helena Lin Step 4. Combine pork strips with sauce mixture. Make sure all the meat gets covered in the marinade.
From spoonuniversity.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

THE BEST STEAMED PORK BUNS RECIPE | DIM SUM CENTRAL

See details

STEAMED PORK BUNS (JJINPPANG-MANDU) RECIPE BY MAANGCHI

Aug 15, 2010 · “We used to make a large quantity at once, enough to eat for the whole winter. We kept hundreds of steamed pork buns in earthenware pots in the yard. The weather was so cold that the buns were frozen the whole winter, until we finished them. They were hard as stones the whole time. We ate them every other day, not as a snack, but as a meal.
From maangchi.com

See details

NIKUMAN (STEAMED PORK BUNS) ??? • JUST ONE COOKBOOK

Mar 16, 2021 · Instructions. Gather all the ingredients. Put 10.6 oz flour, scant 2 Tbsp sugar, ½ tsp salt, 1 tsp baking powder, 1 tsp instant dry yeast, and 1 Tbsp oil in a large bowl. While mixing the mixture with chopsticks or a wooden spoon, slowly pour 160-170 ml water into the mixture and mix until incorporated.
From justonecookbook.com

See details

CHAR SIU BAO - STEAMED PORK BUNS - RASA MALAYSIA

1. For homemade Char Siu, please try my recipes: Char Siu or Chinese BBQ Pork. 2. To make bigger buns, divide the dough into 12 equal portions. 3. To make char siu bao white, add 1 teaspoon of Chinese white vinegar in the steaming water. 4. The water must be boiling in the steamer before you steam the buns.
From rasamalaysia.com

See details

PORK FLOSS BUNS RECIPE: HOW TO MAKE THE BREADTALK FAVORITE ...

Instructions for Pork Floss Buns. To make the buns, combine flour, salt, sugar, and yeast into the bowl of a stand mixer fitted with a dough hook. Mix on low speed until dry ingredients are well combined. Add the water, milk, and 1/2 cup melted butter then turn mixer to medium speed and run for 3–5 minutes or until a rough dough forms.
From pepper.ph

See details

HOW TO MAKE NIKUMAN (CHINESE STEAMED PORK BUN RECIPE ...

We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The process requ...
From m.youtube.com

See details

BAO BUNS RECIPE | WOOLWORTHS

Step 4. Place carrot, remaining vinegar and sea salt flakes in a bowl. Cover and stand for 30 minutes. Cut pork through centre, then cut into thin diagonal strips. Place in a bowl with onion. Whisk hoisin, sesame oil, honey, cornflour, five spice, chilli and 1/3 cup of water in a jug. Step 5. Heat a wok or pan over high heat.
From woolworths.com.au

See details