Steamed Chinese BBQ Pork Buns (Char Siu Bao)




The weather is getting much more cooler now, meaning it's safe for me to come back in the kitchen! I've been wanting to make pork buns for a while, but I wanted a recipe that would be good as the ones sold at dim restaurants. This recipe turned out amazing, buns, pork, and filling were perfect! My mother whom normally is really picky about food said these were exactly made like Dim Sum places! Don't think I'll search for a new pork bun recipe in a long while. 

BBQ PORK BUNS VIDEO TUTORIAL


Steamed Buns
  • 1 teaspoon yeast
  • 3/4 cup warm water
  • 2 cups all purpose flour
  • 1 cup corn starch
  • 5 tablespoons granulated sugar
  • 1/4 cup oil
  • 2 1/2 teaspoon baking powder
  1. Add a yeast into a large bowl, feed the yeast by adding a handful of flour, and enough of the water to dissolve and stir. Once the water is dissolved, add in the rest of the flour, cornstarch, sugar, oil, and baking powder. Stir and add in water until the dough comes together. 
  2. Remove the dough from the bowl and knead for 6 minutes. 
  3. Place the dough in a clean bowl, cover with saran wrap, leave in a warm area until doubled in size. May take 1-2 hours. 
  4. Punch down the dough, separate into 12 balls, let it rest for 10 minutes.

Filling
  • 1 tablespoon oil
  • 1/3 cup chopped onions
  • 1 tablespoon granulated sugar
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon oil
  • 2 teaspoon soy sauce
  • 1/2 cup chicken stock 
  • 2 tablespoons flour
  • 1 1/2 cup diced Chinese Pork Roast (See recipe below)
  1. In a bowl add in the sugar, oyster sauce, oil, and soy sauce. In a pan, heat the oil and add in the onions and sauté for one minute. Add in the soy sauce mix and cook until it bubbles, and add in the chicken stock and flour. Stir until thickened. Add in the chinese pork roast. 


Chinese Pork Roast
  • 3 lbs pork shoulder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon five spice powder
  • 1 teaspoon paprika
  • 1/4 teaspoon white pepper 
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 2 tablespoon oyster sauce
  • 2 teaspoon tomato paste
  • 2 teaspoon molasses
  • 1 tablespoon oil
  • 1 teaspoon minced garlic
  • 1 tablespoon hot water
  1. In a tupperware combine all the ingredients except for the meat together, stir until combined. Set aside 2 tablespoon of the marinade for later. Cut the pork in three inch thick strips. Roll the meat into the sauce. 
  2. Marinate overnight in the fridge or 1 hour in room temperature. 
  3. Cook at 475F on a wire rack placed over a pan, lined with foil. First cook for 25 minutes, then brush on the marinade that was set aside onto the meat. Cook for 10 minutes more or until done. (Originally recipe said till 25 more minutes but mine was done way before that) 
  4. Remove the meat from the pan and place on a cutting board to rest and cool before cutting. (15 minutes) 


Assembly
  1. Cut out 12 squares of printer paper or parchment paper. Using a rolling pin, flatten the dough out into a circle, and roll over the edges to create thin edges and a thick center. Place a spoonful of the filling into the center. Pinch together the flatten edges all around. Gather the edges together, and place the bun onto a piece of paper. 
  2. Fill the steamer with water and let it boil on high heat. Cook half the buns at a time 12 minutes at a time. Do not open the lid while cooking, keep it shut completely. After 12 minutes is up turn off the fire, and open the lid to remove the buns. Opening the lid while the fire is on will leave droplets of water on the bun. 


Recipe can be found here on thewokslife.com (but I made changes to mine):








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