STEAMED BUNS PORK RECIPES
STEAMED PORK BUNS RECIPE - CHINESE.FOOD.COM
This came from a good friend who is not Asian but loves to cook all Asian styles. It's an easy recipe although it helps to be able to just buy the Chinese barbecue pork. I do make my own barbecue pork, using a couple of whole filets and "Char Siu" sauce. You can also add sauteed cabbage to the filling if you want to make larger amounts. This is a typical Dim Sum item, served between brunch and 2 pm. with tea. (Amount of water in the dough is corrected.)
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour.
- Add sugar, baking powder and lard.
- pour in water and knead until smooth.
- Cover with a damp teatowel and rest for 30 minutes.
- Saute the onions and pork briefly in the oil.
- Add water and seasonings and simmer until the sauce thickens.
- Spread this filling onto a plate to cool.
- Roll the dough into a long sausage shape and cut into twelve equal pieces.
- Roll each into a ball and flatten into a circle with your fingers.
- Place a spoonful of filling in the center and bring the dough up around it.
- Pinch the dough firmly to join it.
- Put each bun on a separate piece of parchment or wax paper.
- At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
- Otherwise, brush each with a little water and set them in a steam basket.
- Steam over rapidly boiling water for 10 minutes.
- When steaming, do not crowd the pastries.
- If necessary steam them in batches.
- They can be rewarmed (once) carefully in the microwave.
Nutrition Facts : Calories 138.2, FatContent 2.5, SaturatedFatContent 0.6, CholesterolContent 1, SodiumContent 327.6, CarbohydrateContent 26.2, FiberContent 0.7, SugarContent 6.7, ProteinContent 2.7
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!
Categories Cocktail food, Side, Starter
Total Time 45 minutes
Cook Time 45 minutes
Yield Makes 18 Item
Number Of Ingredients 15
Steps:
- Mark 18 x 5cm squares on baking paper, spray the paper with oil and cut out squares.
- Combine yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a small bowl. Cover, leave in a warm place, 15 minutes, or until frothy.
- Sift the flour and baking powder into a large bowl, stir in remaining sugar. Stir in the yeast mixture and remaining water, mix to a soft dough. Knead the dough on a floured surface for about 5 minutes or until the dough is smooth and elastic. Place the dough in an oiled bowl, cover, stand in a warm place for about 1 1/2 hours or until the dough has doubled in size.
- Turn the dough onto a floured surface and knead for 3 minutes. Divide the dough into 18 pieces.
- Make the filling before proceeding to the next step.
- Roll 1 piece of dough into a 10cm round on a floured surface. Ease the piece of dough into a 1/4-cup capacity measuring cup. Place a level tablespoon of filling into centre, press the filling down. Dip your fingers in water, gather the dough together with fingers, twist at the top. Place a piece of the oiled paper over the join and place on baking paper-lined trays, paper side down. Repeat with the remaining dough and filling.
- Cover buns, let stand in a warm place, 20 minutes, or until the buns have increased in size.
- Make a cross in the top of the buns with a small, sharp knife. Steam buns on paper squares in batches in a large, covered bamboo steamer over a pan of boiling water, 15 minutes, or until the buns are puffed and cooked through. Serve with red vinegar and ginger, if desired.
- For the filling, cover mushrooms with boiling water in a small bowl, stand for 20 minutes. Drain the mushrooms, discard stems, chop the caps finely.
- 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.
Nutrition Facts : ServingSize Makes 18 Item
More about "steamed buns pork recipes"
NIKUMAN JAPANESE STEAMED PORK BUNS - THE JAPANESE KITCHEN
Nikuman are steamed pork buns sold on streets of Japan during winter months. The white fluffy buns are made with flour dough and filled with savory pork and onions, steamed on bamboo steamer make them an ideal quick and easy snacks.
From thejapanesekitchen.com
Category Appetizer, Side Dish
Cuisine asian, Japanese
Calories 208 kcal per serving
From thejapanesekitchen.com
Category Appetizer, Side Dish
Cuisine asian, Japanese
Calories 208 kcal per serving
- Serve warm.
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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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STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.
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STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES
Apr 22, 2008 · 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 ...
From myrecipes.com
From myrecipes.com
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CHINESE STEAMED BUNS WITH BBQ PORK FILLING RECIPE | ALLRECIPES
Oct 25, 1998 · 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.
From allrecipes.com
From allrecipes.com
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STEAMED PORK BUNS RECIPE | MYRECIPES
Mar 22, 2004 · To prepare filling, combine 1/3 cup vinegar and next 6 ingredients (1/3 cup vinegar through garlic) in a zip-top plastic bag. Add pork; seal and chill 30 minutes, turning bag to coat. Strain mixture through a sieve over a bowl; reserve marinade. Place pork in a shallow roasting pan coated with cooking spray. Bake at 475° for 25 minutes or until done.
From myrecipes.com
From myrecipes.com
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CHINESE STEAMED PORK BUNS | RECIPETIN EATS
Jun 29, 2018 · 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. Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for ...
From recipetineats.com
From recipetineats.com
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EASY STEAMED PORK BUNS ARE PERFECT FOR NEW ... - THAT RECIPE
Dec 28, 2019 · Place dough seam side down on a piece of parchment paper and place in a bamboo steamer with room for the buns to expand (about 4 per steamer tray). Repeat with all buns. Cover with a towel and let rise until buns are doubled in size, about 1 hour. Steam buns for 30 minutes.
From thatrecipe.com
From thatrecipe.com
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Oct 09, 2019 · Steamed Pork Buns (Baozi): Recipe Instructions Make the dough: In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up. Add in the flour ½ cup at a time and knead for about 15 minutes. Adjust the last ½ cup flour accordingly.
From thewoksoflife.com
From thewoksoflife.com
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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
From kitchenstories.com
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CHINESE STEAMED PORK BUNS (?? - BAOZI) - THE WOKS OF LIFE
Oct 09, 2019 · Steamed Pork Buns (Baozi): Recipe Instructions Make the dough: In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up. Add in the flour ½ cup at a time and knead for about 15 minutes. Adjust the last ½ cup flour accordingly.
From thewoksoflife.com
From thewoksoflife.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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STEAMED BBQ PORK BUNS | AUSTRALIAN PORK
Method. 1. Prepare dough; sift flour, yeast, baking powder and salt into a bowl. Whisk oil, and warm water with 1½ tablespoons of the sugar in a jug until sugar dissolves. Gradually add combined water and oil to flour and stir to form a soft dough. Turn dough onto a lightly floured surface and knead for a minute until a smooth dough results.
From pork.com.au
From pork.com.au
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SIOPAO ASADO RECIPE (FILIPINO STEAMED PORK BUNS) - HUNGRY HUY
Siopao Asado (Filipino Steamed Pork Buns) 5 from 12 votes Hot and steaming buns that are ultra soft to the touch and sweet and peppery to the taste–this siopao asado recipe is a great way to prep future snacks you can pop into the microwave.
From hungryhuy.com
From hungryhuy.com
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SOFT FLUFFY CHINESE STEAMED BUNS RECIPE (MANTOU)
Place the buns in there, leaving about 1-inch space in between. Close the lid and leave about 1/4-inch of gap to let some steam escape. Steam for 15 minutes for medium to large buns with no filling, 18 minutes for larger buns with filling. After steaming, turn off the heat.
From whattocooktoday.com
From whattocooktoday.com
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WHAT TO SERVE WITH PORK BUNS? 8 BEST SIDE DISHES
Dec 21, 2021 · Pork buns are a traditional Chinese dish. They consist of steamed mantou (a bun), pork belly, and sometimes an egg. The pork belly is marinated in a sauce made up of soy sauce, Chinese cooking wine, sugar, and ground white pepper before being steamed. Pork buns are popular for their rich flavor and taste.
From eatdelights.com
From eatdelights.com
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BBQ PORK STEAMED BUNS - ALL INFORMATION ABOUT HEALTHY ...
The Best Steamed Pork Buns Recipe | Dim Sum Central new www.dimsumcentral.com. 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 ...
From therecipes.info
From therecipes.info
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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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