STEAMED BBQ PORK BUNS RECIPES

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CHINESE STEAMED BUNS WITH BBQ PORK FILLING RECIPE | ALLRECIPES



Chinese Steamed Buns with BBQ Pork Filling Recipe | Allrecipes image

This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.

Provided by Carol chi-wa Chung

Categories     Bread

Total Time 9 hours 40 minutes

Prep Time 50 minutes

Cook Time 50 minutes

Yield 24 steamed buns

Number Of Ingredients 8

½ pound boneless pork loin roast
½ cup barbecue sauce
3 tablespoons shallots, chopped
? cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

Steps:

  • Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
  • 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). Allow to cool; shred or finely chop the meat.
  • Prepare dough for Chinese Steamed Buns (see footnote).
  • Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 28.1 calories, CarbohydrateContent 2.7 g, CholesterolContent 4.4 mg, FatContent 1.1 g, ProteinContent 1.7 g, SaturatedFatContent 0.3 g, SodiumContent 109.4 mg, SugarContent 1.9 g

CHINESE BBQ PORK STEAMED BUNS - MARION'S KITCHEN



Chinese BBQ Pork Steamed Buns - Marion's Kitchen image

Homemade pork buns fresh from the steamer are a delight to eat. I really love making the dough from scratch – I find it so relaxing! I’ve filled these Chinese dim sum pork buns with BBQ pork and char siu sauce then steamed them until they’re light and fluffy. The combination of that super fluffy bun and the sweet salty pork is one of life’s true pleasures.

Provided by MARIONSKITCHEN.COM

Yield Makes 16

Number Of Ingredients 18

Dough:
300g low gluten flour e.g. cake flour with protein content (6-8%)
70g white sugar
9g baking powder
7g instant yeast
150ml water
2 tbsp vegetable oil
Filling:
1 tbsp vegetable oil
4 tbsp finely diced onion
2 garlic cloves, finely chopped
400g (14 oz) Chinese BBQ pork (try my homemade version here), cut into small dice
½ cup char siu sauce*
1 tbsp soy sauce
1 tbsp white sugar
100ml water
2 tbsp cornflour mixed with 2 tbsp water
sea salt

Steps:

  • For the dough, mix together the dry ingredients. Make a well in the centre pour in the water and the oil. Mix with a wooden spoon until a dough starts to form. Then use your hands to knead the dough for 10 minutes or until the dough is smooth and springy to the touch. Place the dough in a large bowl and cover. Allow to rest for 20 minutes. In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4 minutes. Then stir through the cornflour mixture. Simmer for a further minute or until the filling is very thick. Remove from heat and spread the mixture out on a tray. Place in the freezer for 15 minutes to cool down. Take the dough and on a floured surface, roll into out into a rough rectangle, then fold the dough in half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into 16 pieces (the sides will have a spiral pattern due to the folding). Flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper). Repeat with the remaining dough pieces. Take a disc of dough and place 2 heaped tablespoons of filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a warm place. Place the buns in a steamer and cook over boiling water for 10 minutes or until the dough is fluffy and cooked through. *NOTES: Char siu sauce is a type of Chinese BBQ sauce that can be found at any Asian grocery store. Hong Kong or Pau Flour has a similar protein content as cake flour but it is bleached and milled very fine. So if you want super white buns, then go for that. But cake flour has a little more flavour and is still bleached…just not as much as the Pau flour. Protein content directly influences how much gluten can be formed. The lower protein means less gluten forms and this makes the buns tender and fluffy.

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