MINI PORK BUNS RECIPES
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
CHINESE PORK BUNS RECIPE | ALLRECIPES
These Chinese BBQ pork buns are famous around the world! When you follow the tips and techniques in this recipe, you'll be rewarded with these juicy authentic-tasting buns. I failed a few time before getting them perfect. So you can save your time by reading this because I am only sharing the best!
Provided by FERNNG
Categories World Cuisine Asian Chinese
Total Time 5 hours 32 minutes
Prep Time 30 minutes
Cook Time 27 minutes
Yield 12 servings
Number Of Ingredients 19
Steps:
- Combine 1/2 cup water, yeast, 2 teaspoons sugar, and 1 teaspoon cake flour in a large bowl; let stand until top is beginning to form a layer of white foam, about 20 minutes. Add remaining cake flour (2 cups minus the 1 teaspoon) and stir gently using chopsticks until dough comes together. Knead dough until smooth. Cover with plastic wrap and let first dough stand in a warm place for 4 to 6 hours.
- Mix 2/3 cup water, ginger, spring onion, oyster sauce, 1 tablespoon sugar, all-purpose flour, 1 tablespoon corn flour, sesame oil, and white pepper in a saucepan over medium-low heat; cook, stirring constantly, until thickened, about 5 minutes. Cool filling to room temperature; refrigerate.
- Spoon chilled filling over pork; mix well.
- Sift 1/2 cup corn flour, 3/8 cup cake flour, and baking powder together into a bowl. Add 3/8 cup sugar and cooking oil and mix well. Mix corn flour mixture into first dough, kneading until smooth. Roll dough into a ball. Cover ball with an inverted bowl and let stand for 10 minutes.
- Divide dough into 12 to 15 pieces and roll each into a ball. Flatten the balls into rounds. Spoon 1 to 2 tablespoons filling into the center of each round and fold round around filling and seal. It's fine if the top is a bit thick, it just helps create the top flower look.
- Line bamboo steamers with parchment paper and arrange buns on top. Set aside in a warm place for 5 minutes. Close lids tightly.
- Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 214.5 calories, CarbohydrateContent 34.8 g, CholesterolContent 11.9 mg, FatContent 5 g, FiberContent 0.8 g, ProteinContent 7.2 g, SaturatedFatContent 0.9 g, SodiumContent 142.2 mg, SugarContent 7.4 g
More about "mini 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.
From myrecipes.com
Reviews 5
Calories 259 calories per serving
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
PANFRIED PORK & SCALLION MINI BUNS, RECIPE PETITCHEF
Recipe Other Panfried pork & scallion mini buns - Recipe Petitchef
From en.petitchef.com
Reviews 5
Total Time 2 hours 35 minutes
Cuisine en
From en.petitchef.com
Reviews 5
Total Time 2 hours 35 minutes
Cuisine en
- Preheat your cast iron skillet to medium heat. Add 1 tbsp of canola oil for a medium skillet and a 1/2 tbsp more for a larger skillet. Add the buns pleated side up 1/2 inch a part, the buns will expand while they're cooking. Fry for about 1 to 2 minutes or until they are golden or light brown. Gently lift to check the color. Flip the buns allow to brown on the other side. While holding the lid over the buns, add enough water to the skillet about 1/4 cup. Cover lightly with a lid or aluminum foil allowing the steam to escape. Allow the water to bubble away, about 5 minutes. Checking to see that the buns do not burn. When you hear sizzling, remove the lid. Allow the buns to fry for about 1 more minute until bottoms are brown and crisp. You may flip and brown the other side as well. Reheat leftovers with a bit of oil and water in a non stick skillet on medium heat.
See details
CHINESE PORK BUNS RECIPE | ALLRECIPES
These Chinese BBQ pork buns are famous around the world! When you follow the tips and techniques in this recipe, you'll be rewarded with these juicy authentic-tasting buns. I failed a few time before getting them perfect. So you can save your time by reading this because I am only sharing the best!
From allrecipes.com
Total Time 5 hours 32 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 214.5 calories per serving
From allrecipes.com
Total Time 5 hours 32 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 214.5 calories per serving
- Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes.
See details
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
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
CHAR SIU BAO (PORK BUNS) RECIPE - FOOD.COM
I adapted the char siu recipe from my friend Mitch's late Great Uncle Kennie's recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an Asian deli that sells char siu (Chinese BBQ pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to Pneuma for putting this recipe in her best of 2008 cookbook!
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 895.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 895.8 per serving
- Enjoy the fruits of your labor!
See details
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.
See details
HOMEMADE MINI SLIDER BUNS - GROW A GOOD LIFE
Slider buns are so versatile! They make fantastic appetizer sandwiches, such as mini burgers, pulled pork sandwiches, and even breakfast sandwiches.
From growagoodlife.com
Reviews 5
Total Time 30 minutes
Category Bread
Cuisine American
Calories 155 kcal per serving
From growagoodlife.com
Reviews 5
Total Time 30 minutes
Category Bread
Cuisine American
Calories 155 kcal per serving
- Bake the mini slider buns in a preheated oven for 12-15 minutes until the tops are golden brown. Remove the buns from the oven and place on a cooling rack. Serve warm or store in a plastic bag once the rolls have cooled completely.
See details
HOW TO MAKE PERFECT MINI PORK BUNS IN 30 MINUTES
Nov 07, 2015 · 1 cup pork Photo by Helena Lin Step 1 Preheat oven to 375ºF. Step 2 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.
From spoonuniversity.com
From spoonuniversity.com
See details
MINI CHINESE PORK BUNS (CHA SIU BAO) | LIBERTERRE
Jul 28, 2017 · Mini Chinese Pork Buns (Cha Siu Bao) Ingredients Steamed Buns 3 cups all-purpose flour 2 tbsp Sugar 1 cup warm water 1 tsp active dry yeast 1 tsp baking powder 1 tbsp unsalted butter, softened Pork Mixture 2 cups LiberTerre pork strips Sesame oil 3 cloves garlic, crushed 1 tbsp ginger, minced 3 tbsp Soya sauce 1 tbsp Sriracha 2 tbsp Hoisin sauce
From liberterre.ca
From liberterre.ca
See details
CHINESE STEAMED PORK BUNS | RECIPETIN EATS
Jun 29, 2018 · Buns are ready when they spring back when touched, and the buns have formed a smooth skin. Remove steamer from wok, serve warm! Filling: Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes. Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix. While stirring, slowly pour cornflour mixture in. Mix until smooth.
From recipetineats.com
From recipetineats.com
See details
MINI CHINESE PORK BUNS (CHA SIU BAO) | LIBERTERRE
Jul 28, 2017 · That paired with the tangy and slightly spicy pork makes for a winning combination. So dig in, and let us know what you think! Mini Chinese Pork Buns (Cha Siu Bao) Ingredients. Steamed Buns. 3 cups all-purpose flour. 2 tbsp Sugar. 1 cup warm water. 1 tsp active dry yeast. 1 tsp baking powder. 1 tbsp unsalted butter, softened. Pork Mixture. 2 ...
From liberterre.ca
From liberterre.ca
See details
STEAMED PORK BUNS - RECIPE - FINECOOKING
Make the filling. In a medium bowl, stir or whisk the broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, 1/2 tsp. salt, and a pinch of pepper. Finely dice enough of the barbecued roast pork to yield 1-1/2 cups (about 6 oz.). Heat a wok over high heat for 30 seconds. Add the peanut oil and swirl to coat.
From finecooking.com
From finecooking.com
See details
PORK BELLY BUNS RECIPE - STEAMY KITCHEN RECIPES GIVEAWAYS
Jul 02, 2012 · Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days. Unwrap the pork belly, and slice into 1/2" pieces. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water. Heat a wok or large saute pan over high heat.
From steamykitchen.com
From steamykitchen.com
See details
CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE) - THE ...
Dec 05, 2020 · Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for 2-3 minutes, until thickened. Stir in the char siu roast pork. Turn off the heat, and remove the filling from the wok onto a large plate. Separate the filling into 16 roughly equal piles, to ensure you get an even amount in each bun.
From thewoksoflife.com
From thewoksoflife.com
See details
MINI PECAN STICKY BUNS RECIPE | REE DRUMMOND | FOOD NETWORK
Preheat the oven to 375 degrees F. For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat.
From foodnetwork.com
From foodnetwork.com
See details
STEAMED PORK BUNS (JJINPPANG-MANDU) RECIPE BY MAANGCHI
Aug 15, 2010 · Combine the warm water, sugar, dry yeast, salt, and the vegetable oil in a large bowl and mix well until the dry yeast is fully dissolved. Add the flour and mix it with a wooden spoon for 1 minutes and then knead it for 2-3 minutes by hand. Cover and set aside in warm place until the dough doubles in size.
From maangchi.com
From maangchi.com
See details
11 BEST SLIDER RECIPES - THE SPRUCE EATS
Sep 19, 2019 · Succulent pulled pork is an ideal filling for soft slider buns and doesn't require any toppings at all. Knock out the first few steps the day before and finish the pork in the slow cooker a few hours before eating. This recipe also features a homemade slider bun recipe if you want to go all out.
From thespruceeats.com
From thespruceeats.com
See details
NIKUMAN (STEAMED PORK BUNS) ??? • JUST ONE COOKBOOK
Mar 16, 2021 · Once the water is boiling, place the buns and parchment paper in the steamer tray leaving about 2” between each bun (buns will get larger while being steamed). Close the lid and steam over high heat for 10 minutes (10 for small buns, 13 for medium, 15 for big).
From justonecookbook.com
From justonecookbook.com
See details
