Cha Siu Bao – Steamed Bbq Pork Buns

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* Cha Siu Bao – Steamed Bbq Pork Buns Flavor Explosions helps you recreate the mouth-watering, Posted on September 6th, 2008 by Linda. Filed under Appetizer, Breakfast, Cantonese, Cantonese, Chinese Chinese , Dim Sum, Pork .

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Indian Indonesian Izakaya Japanese Korean lap The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun.

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Malaysian

a heat proof plate to steam, so to avoid being splashed by the water beneath. If you live near a Chinatown, you can easily get a

meatballs Mushrooms noodles Nyonya Pasta Rice salad Salads sandwich sashimi Shanghainese

steamer rack for less than a dollar (you can find them in the “aisle” outside the shop, by the sidewalk — what marketers would

Sichuanese Singaporean

call term “the impulse bu y placement”. Go figure.)

skewers Spices springrolls

Chef’s tip: The secret to creating that char siu bao taste is to use dried onions (McCormicks). Also, when you are proofing the yeast, make sure it forms a foamy head, otherwise, discard a nd astart over. Like good beer, it should be “alive”.

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Ingredients:

Vietnamese

If you don’t have steamer baskets, use a wok or a big pot with a vegetable steamer (or an inverted bowl), but place the buns on

1 portion of Basic Yeast Dough

Vegetarian RECENT RECIPES:

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2 Tablespoons hoisin sauce

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2 Tablespoons soy sauce

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Ice Kacang

6 Tablespoons sugar 

Ice Vegetables “Sheet Choy”

2 Tablespoons cornstarch

Coconut Tartlets

6 Tablespoons water 

Pork and Cabbage Steamed Buns

1 lb barbeque pork (char siu), diced small ¼ inch cubes

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½ cup dried onion flakes soaked in ¼ cup of water 

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2 Tablespoons sesame seed s, roasted

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20 pieces of 2 x 2 wax paper.

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Prepare the dough 1. Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth. Preparing the filling

Pork and Shrimp Dipping Sauce with Crispy Rice Crackers Thai Curry Crabs

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2. Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl. Heat a saucepan over medium heat. Add all the sauce mixture into the pan. Stir. 3. Add the diced pork to the saucepan. Cook on low until the sauce glazes the pork. Add the reconstituted dried onion and sesame seeds and toss together to mix. Let the filling cool before proceeding.  Assemblin g 4. Take a dough portion, work into a round ball about 1 inch in diameter. Flatten it into a 4-inch round with a rolling pin about ¼ inch thick. Make sure the edges are half as thin as the center. 5. Place 1 heaping Tablespoon of filling into dough. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper. 6. Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes. Steaming 7. Place steamer over the simmering water for 15 minutes, or until bun is well risen. Add water if necessary so that wok is not dried out. Serves: 20 buns

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Basic Yeast Dough Recipe

- KQED Bay Area Bites

This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It’s truly versatile —

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you can use the same dough and fill it with sweetened mashed red beans or lotus seeds for a dessert treat. Or just steam it by

home, professional chefs.

itself to turn it into “man tou” essentially steamed white bread that is used to soak up the wonderful sauce of Sichuanese or 

- San Jose Mercury News

Hunanese dishes. If you shape the bun into a flat disc, it becomes the base for peking duck. Malaysian cooking classes in the The dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using. If you

San Francisco Bay Area.

are not using the dough straight away, punch it down and wrap tightly with plastic wrap, for up to 3 days.

- EatingAsia

6 Tablespoons sugar  1 Tablespoons active dry yeast

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1 1/4 cup hot water  1 1/4 cup cold water  6 cups unbleached “00” or high protein bread flour plus additional for kneading 2 teaspoon kosher salt 1/4 cup canola oil

Teacher with the hot behind ...comment. - New York Times - International Herald Tribune

4 teaspoons ba king powder, sifted

MISC

Part 1: Making and proofing the dough.

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1. Proofing the yeast: Dissolve sugar in hot water. Add cold water to make a warm solution (105 – 115°F). Dissolve the yeast in

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the sugar solution. Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) 2. Sift flour and salt into a large bowl. Make a well in the middle, and add yeast mixture and oil and stir to incorporate the flour  until dough holds together and just come away from side of bowl. Add a little more water if needed. 3. Transfer to a lightly floured surface and knead. Lightly flour your hands if necessary. Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center. Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Form into a ball. 4. Very lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated. Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, 1-3 hours. The dough is ready when it does not spring back when poked with a finger. Part 2: Finishing the dough – Using the dough 1. Uncover the dough, punch it down and turn it out onto a lightly floured surface. 2. Flatten it and make a well in the center. Sprinkle baking powder in the well, gather up the sides and fold to the center to incorporate the baking powder. Knead lightly for a few minutes till it becomes a ball again. 3. Divide the dough into two cylinders about 1 inch thick. Cut each into 10. Make 20 1-inch ball portions. Cover dough with a damp tea cloth as you work. 4. Proceed with dumpling recipes Note: This basic dough can be used for char siu bau steamed pork bun recipes, plain steamed man tou recipes, shanghai cabbage steamed buns, chicken steamed bun recipes. Serves: Makes 20 pastry skins

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11 Responses to “Cha Siu Bao – Steamed Bbq Pork Buns” 1. FLAVOR EXPLOSIONS » Blog Archive » Peking-Duck with Pancakes  Says: October 2nd, 2008 at 9:19 am

[…] pancake. Steaming it is optional. optional. If you want, you can also make the soft bread buns – see the cha siu bao post for  the soft bread buns recipe. […] 2. Culinary Cory  Says:   Says: October 20th, 2008 at 8:07 pm

I love steamed bao. I used to get them all the time for lunch when I worked in downtown Chicago. 3. Food, Glorious Food » Blog Archive » Cha Siu Bao - Steamed Bbq Pork Buns  Says: October 21st, 2008 at 11:56 am

[…] From: Flavor explosions […] 4. Rebecca Rebecca Says:  Says: October 22nd, 2008 at 11:29 am

wah. looking at these made me incredibly homesick. my family gets these every weekend when we’re too lazy to cook. they look lovely. nice! 5. Tastes of Home Says: Home Says: October 22nd, 2008 at 12:27 pm

LOVELY! I LOVE char siu bao and all dim sum in general, have to try making some at home soon! lovely photo! 6. A-Man 6.  A-Man Says:  Says:  April 16th , 2 010 at 5:45 am

Interesting meal! I saw that “cha siu bao” is listed under the category breakfast. Is it common that they are prepared for breakfast in any asian country? Thank you for the interest interesting ing posting. 7. Linda Linda Says:  Says:  April 16th , 2 010 at 7:10 am

Yes, “cha siu bao” is definitely a breakfast item. In fact, in Guangzhou (at least during the times I lived there in the mid 90’s), dim sum is served in the early mornings — like from dawn till about 8:30am, and then again after dinner as a supper. hence, dim sum when translated means touching a little bit of the heart, ie a small snack. No dim sum as brunch like they have in other parts of the world! 8. Jeanette Jeanette Says:  Says: October 10th, 2010 at 11:34 am

these look just like ones I grew up eating! yum!

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11. Steamed Scallion Rolls (Hua Juan) « Rice Kernel  Says:   Says: February 22nd, 2012 at 6:01 am

[…] Basic Yeast Dough Recipe, from Flavor Explosions […]

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