STEAMED CHAR SIU BAO RECIPES

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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

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

STEAMED CHAR SIU BAO BUNS | LODGE CAST IRON



Steamed Char Siu Bao Buns | Lodge Cast Iron image

These savory pork-filled buns can be steamed or baked. The bun is slightly sweet, and is a perfect counterpoint to a dish of soy-based dipping sauce. 

Provided by Susan Reid

Prep Time 3 hours 30 minutes

Cook Time 40 minutes

Yield 6 - 8

Number Of Ingredients 21

2 teaspoons of hoisin sauce
2 teaspoons of ketchup
1 teaspoon of soy or tamari sauce
1 teaspoon of sweet chili sauce or sriracha (optional)
1 teaspoon of sugar
⅛ teaspoon of black pepper
2 teaspoons of vegetable oil
¼ cup of onion, diced
¼ cup of scallions, minced, greens and whites
6 of ounces ground pork
1 tablespoon of fresh ginger, minced
3 tablespoons of chicken broth
½ teaspoon of sesame oil
1 ½ teaspoons of instant yeast
¼ cup of sugar
¼ teaspoon of salt
½ cup of water
1 of large egg
3 tablespoons of vegetable oil
2 ¼ cups of King Arthur Unbleached Bread Flour
of sesame oil for brushing, optional

Steps:

  • For the filling, combine the hoisin, ketchup, soy (or tamari), chili sauce (or sriracha), sugar, and pepper; stir until smooth and set aside.
  • Heat a cast iron skillet over medium-high heat and add the oil. When it shimmers, add the onions and minced ginger. When the onions are translucent, add the scallions and pork. Cook stirring frequently until the meat is browned. Add the chicken broth and stir to deglaze the bottom of the pan. Remove from the heat and stir in the sesame oil and sauce. Cool completely. 
  • For the dough, in a large mixing bowl or the pan of your bread machine (set on the Dough cycle), combine all the ingredients in the order listed and mix until a cohesive dough forms. Knead by hand on an oiled surface for 8 to 10 minutes, in a stand mixer for 6 to 8 minutes on medium speed, or by letting the bread machine finish its cycle. Cover the bowl and let the dough rise for 1 hour.
  • After the first rise, divide the dough into 8 equal pieces, weighing about 2 ½ ounces each. Cover the dough balls while you work with one at a time.
  • Roll each piece of dough into a 4 ½” circle. Have a small dish of water nearby. Wet the outer edge of the circle, then place a tablespoon of the filling into the center.  Stretch the sides up and over to encase the filling; gather and pinch the edges together. Pinch and twist the seam to seal, then put the bun seam side down on parchment squares on a baking sheet, leaving 2” between them. Repeat with the remaining buns. Cover and let rise for 45 minutes to 1 hour. They won’t expand much, but will get a bit puffy-looking.
  • Toward the end of the rise time, set up a large skillet with a cover; place a rack or trivet and ½” of water in the bottom. Cover tightly and place over medium-low heat.
  • Alternately, you can bake the buns; if that’s your plan preheat the oven to 350°F. 
  • When the buns are ready, remove the steamer lid and gently transfer the buns, parchment and all, onto the steamer rack. Leave 2” of space between the buns to allow for expansion. Cover the pan and set a timer for 20 minutes. When it goes off, place a digital thermometer into the center of one of the buns; when it reads 180°F the buns are ready.
  • To bake, brush the tops of the buns with beaten egg and bake for 20 to 25 minutes. 

STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE WOKS OF LIFE
May 09, 2015 · Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.
From thewoksoflife.com
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CHAR SIU BAO RECIPE- CHINESE STEAMED PORK BUNS ??? ...
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STEAMED CHINESE BBQ PORK BUNS RECIPE (CHAR SIU BAO)
Dec 24, 2004 · On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter. Slice the roll crosswise into 1-inch pieces. Flatten each piece with the palm of your hand and roll with rolling pin into 3-inch rounds. Brush with sesame oil. Place 2 tablespoons of filling in center of each round.
From thespruceeats.com
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HOW TO MAKE CHINESE STEAMED PORK BUNS (CHAR SIU BAO) | KITCHN
Feb 11, 2021 · Thinly slice 1 (1/2-inch) piece ginger (no need to peel). Place in a small bowl, add 1/3 cup char siu sauce, 1 tablespoon oyster sauce, and 1/4 teaspoon five-spice powder if desired, and stir to combine. Marinate the pork. Transfer the marinade to a gallon-sized ziptop bag.
From thekitchn.com
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CHAR SIU BAO - STEAMED PORK BUNS - RASA MALAYSIA
May 17, 2020 · Arrange the buns on a steamer, leave about 1” gap in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 10 minutes. (You may add 1 teaspoon of Chinese white vinegar to make the char siu bao white.) Remove buns from the steamer, serve warm.
From rasamalaysia.com
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DIM SUM RECIPE #8: STEAMED BBQ PORK BUNS (CHAR SIU BAO)
May 22, 2014 · Meanwhile, fill wok or stockpot with 3-4? of water. Set water on high heat and let it come to a full boil. After the 15 minutes of proofing have elapsed, place the steamers in/on top of the wok/stockpot and cook on high heat for 8 minutes, or until the buns are puffy, fluffy, and risen. •Comment•.
From thirstyfortea.com
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CHAR SIU BAO RECIPE - DUMPLING CONNECTION
Apr 05, 2021 · Steaming: When the water is boiling, carefully open up the steamer and place the buns in. Make sure the buns are about 1 to 2 inches apart and the boiling water does not touch them. You may have to steam in 2 batches depending on how large your steamer is. Steam each batch for 12 minutes over high heat.
From dumplingconnection.com
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STEAMED BAO BUNS (CHAR SIU BAO) RECIPE - GREAT BRITISH CHEFS
Packed with flavour, Sally's pork steamed buns recipe is a little fiddly but well worth the effort for these delicious Chinese bao buns. The filling is made with sticky, honey-roasted pork belly enclosed in a fluffy dough that remains soft when steamed.
From greatbritishchefs.com
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CHINESE STEAMED PORK BUNS (CHAR SIU BAO)
Dec 15, 2016 · Cut a sheet of parchment paper into twelve 2-inch squares. Set aside. Make the filling: In a small bowl, dissolve the cornstarch in 3 tablespoons of cold water. Set the slurry aside. In a 10-inch ...
From saveur.com
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DIM SUM RECIPE #8: STEAMED BBQ PORK BUNS (CHAR SIU BAO)
May 22, 2014 · Dim Sum Recipe #8: Steamed BBQ Pork Buns (Char Siu Bao) Makes 16 small buns. Ingredients: 1 batch of Chinese Steamed Bun Dough. 1 full recipe of Char Siu Bao Filling. Equipment: stand mixer with mixing bowl and hook attachment. large whisk. large proofing bowl. plastic wrap. work surface. bamboo steamer
From thirstyfortea.com
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CHAR SIU BAO | AN EASY SHORTCUT RECIPE
Jan 11, 2021 · Pinch the ends of the biscuit together to seal it, and then place the bun sealed side down on a parchment paper square. Add water to the bottom of a pan, and place a bamboo steamer (or metal steamer) on top. Add four buns at a time (on the parchment paper squares), and steam the buns on medium low heat for 20 minutes.
From spinachandbacon.com
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CHAR SIU BAO RECIPE - DUMPLING CONNECTION
Apr 05, 2021 · Heat the tablespoon of oil in a wok or pan over medium-high heat. When the oil becomes hot, stir-fry the onions for a minute. Then, turn down the heat to medium-low and add the sugar, soy sauce, oyster sauce, sesame oil and dark soy sauce.
From dumplingconnection.com
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STEAMED CHAR SIU BAO – THIRSTY FOR TEA
May 22, 2014 · Dim Sum Recipe #8: Steamed BBQ Pork Buns (Char Siu Bao) Makes 16 small buns. Ingredients: 1 batch of Chinese Steamed Bun Dough. 1 full recipe of Char Siu Bao Filling. Equipment: stand mixer with mixing bowl and hook attachment. large whisk. large proofing bowl. plastic wrap. work surface. bamboo steamer
From thirstyforteadotcom.wordpress.com
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CHAR SIU BAO RECIPE BAKED - ALL INFORMATION ABOUT HEALTHY ...
Steamed BBQ Pork Buns (Char Siu Bao) Recipe - The Woks of Life best thewoksoflife.com. For the char siu bao filling: 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 ...
From therecipes.info
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STEAMED FISH RECIPE - CHAR SIU BAO OR CHINESE STEAMED PORK ...
Jan 08, 2022 · Steamed Fish Recipe. Here are a number of highest rated Steamed Fish Recipe pictures on internet. We identified it from trustworthy source. Its submitted by running in the best field. We bow to this nice of Steamed Fish Recipe graphic could possibly be the most trending topic in imitation of we part it in google pro or facebook.
From media.wcyb.com
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CHAR SIU BAO (STEAMED BBQ PORK BUNS) - EASY RECIPES
Aug 24, 2021 · Add the reserved meat to the sauce and cook, stirring, until heated through. To make the buns, in a glass measuring cup with a spout, combine the ¾ cup warm water, yeast, and pinch of sugar. Stir to combine. Let sit for 10 minutes or so, until the mixture is frothy. Stir in 2 tablespoons oil.
From allwaysdelicious.com
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STEAMED CHAR SIU BAO- CHICKEN FILLING ???? - YOUTUBE
Steamed buns recipe ????Ingredients ?? / Serve13Steamed bun flour ???? 350gInstant yeast ???? 3gWater ? 170+/-Fine sugar ??? 60gFilling ingredients...
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CHA SIU BAO (???) : CHINESE STEAMED BBQ PORK BUNS ...
Jan 20, 2015 · In a mixing bowl, combine first 9 ingredients (until black pepper), and whisk until sugar has dissolved. Set aside. Heat a large skillet or wok over high heat; add oil and swirl to coat. Add diced onion and garlic; stir fry for 2 to 3 minutes or until onion is soften and transparent.
From seonkyounglongest.com
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STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE | RECIPE ...
Baked char siu bao (also sometimes spelled cha siu bao), or Chinese BBQ Pork Buns, consist of soft milk bread and a savory filling of Chinese BBQ Pork. They're a Chinese bakery favorite! Steamed BBQ Pork Buns, Char Siu Bao, #dimsum REALLY good recipe! Best one I have ever made! #charsiubao #bbqporkbuns.
From pinterest.com
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BAKED CHAR SIU BAO - HOW TO MAKE BAKED PORK BUN WITH ...
Apr 25, 2021 · This baked Char Siu Bao (????) is different from the steamed Chinese pork bun. Traditionally Char Siu Bao is a steamed meat bun mainly served in Dim Sum restaurants during breakfast. The baked version comes to popularity due to the hybrid of dinner rolls and the steamed pork buns.
From tasteasianfood.com
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