MAKING STEAMED PORK BUNS 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.
Provided by Bruce Weinstein and Mark Scarbrough
Yield 10 servings (serving size: 1 bun)
Number Of Ingredients 20
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
STEAMED BARBECUE PORK BUNS | ALLRECIPES
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
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
More about "making steamed pork buns recipes"
STEAMED PORK BUNS | FOOD TO LOVE
Enjoy yum cha at home with these sweet and spicy pork buns. If you're serving little people, put the chilli sauce out of reach!
From foodtolove.co.nz
Total Time 45 minutes
Category Cocktail food, Side, Starter
Cuisine Chinese
From foodtolove.co.nz
Total Time 45 minutes
Category Cocktail food, Side, Starter
Cuisine Chinese
- Heat oil in a medium frying pan, add garlic and mushrooms, cook, stirring until fragrant. Add pork, sauces and blended cornflour and water. Cook, stirring until mixture boils and thickens. Cool.
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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
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.
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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
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.
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CHINESE STEAMED BUNS WITH BBQ PORK FILLING RECIPE | ALLRECIPES
Oct 25, 1998 · Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours. Advertisement. Step 2. 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).
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From allrecipes.com
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CHINESE STEAMED PORK BUNS | RECIPETIN EATS
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From recipetineats.com
From recipetineats.com
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STEAMED PORK BUNS - SPARKLES TO SPRINKLES
Dec 25, 2021 · How to Make Steamed Pork Buns. Start by dicing your onion and mincing your garlic finely. Set aside for later. Make your dough. In a medium bowl, sift your flour. Then add your water, sugar, vegetable oil, baking powder and yeast to the bowl of flour. Mix with a wooden spoon until well combined. Knead the dough with your hands for about 5 minutes.
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From sparklestosprinkles.com
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NIKUMAN (STEAMED PORK BUNS) ??? • JUST ONE COOKBOOK
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STEAMED PORK BUNS - RECIPE - FINECOOKING
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THE BEST STEAMED PORK BUNS RECIPE | DIM SUM CENTRAL
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CHINESE STEAMED PORK BUNS (?? - BAOZI) - THE WOKS OF LIFE
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STEAMED PORK BUNS - SPARKLES TO SPRINKLES
Dec 25, 2021 · How to Make Steamed Pork Buns. Start by dicing your onion and mincing your garlic finely. Set aside for later. Make your dough. In a medium bowl, sift your flour. Then add your water, sugar, vegetable oil, baking powder and yeast to the bowl of flour. Mix with a wooden spoon until well combined. Knead the dough with your hands for about 5 minutes.
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From sparklestosprinkles.com
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HOW TO MAKE STEAMED PORK BUNS (SIOPAO) AT HOME – SHEKNOWS
Jan 07, 2016 · I started making my own Asian delicacies at home, and these steamed pork buns were among the snacks I had to learn. Reading many recipes, plus practice and failure, gave way to these beautiful ...
From sheknows.com
From sheknows.com
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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
From justonecookbook.com
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STEAMED PORK BUNS WITH CHIVE (??????) - OMNIVORE'S COOKBOOK
Jul 28, 2021 · Let sit for 5 minutes or until the yeast is bubbling up. Option 1 – use a stand mixer: Add the flour into the mixing bowl and pour the water into the center. Mix on low with the dough hook until a shaggy dough forms. Keep mixing and gradually turn the speed to 3, until the dough is smooth and elastic, 15 minutes or so.
From omnivorescookbook.com
From omnivorescookbook.com
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EASY JAPANESE STEAMED PORK BUNS (NIKUMAN) RECIPE | THE ...
The white pillowy buns surrounding the warm savory pork filling that melts in your mouth make them such a satisfying comfort food. Secret ingredient for easy steamed pork buns. If you love these pork buns, this is an easy recipe that completely cuts down the time by not making the dough from scratch.
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From thejapantry.com
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HOW TO MAKE BAO BUNS (BAOZI): BAU BUN RECIPE WITH PHOTOS
Aug 11, 2021 · Make these popular Chinese steamed pork buns at home with our step-by-step family recipe. Growing up in my parents’ bustling kitchen, I knew it was a special occasion if my dad brought down the bamboo steamers from our highest shelf and started making yeasted dough.
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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
From rasamalaysia.com
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STEAMED PORK BUNS RECIPE - CUISINART.COM
Pinch the pleats together, making a little neck on the bun, and twist firmly to seal. 9. Put the bun on the wax paper and cover with another damp towel. Repeat with remaining dough and filling until all buns have been made. 10. Put half of the buns on the baking tray, keeping the remaining 8 covered.
From cuisinart.com
From cuisinart.com
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CHAR SUI PORK BUNS RECIPE - SHARE-RECIPES.NET
Steamed BBQ Pork Buns (Char Siu Bao) Recipe RecipeYum. Just Now 1 ½ cups of pulled pork or Chinese roast pork, diced. Method. In the breadmaker dissolve the yeast in the warm water, then add in the oil. On top of liquid place flour, potato starch, sugar and oil. Knead on dough setting for approximately 15 minutes.
From share-recipes.net
From share-recipes.net
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