Char Siu Bao Chinese Steamed Buns with Barbecued Pork
Filling
From: "Jeannine Holt" <[email hidden]> I have recently
discovered how delicious Chinese cooking is. I would
especially love recipes for Char Siu Bao If anyone has
recipes for that and would be willing to share, I would be
most grateful.
Char Siu Bao
Submitted by: Residential Services Division Organization:
Hawaiian Electric Company
3 1/2 cups flour 1 Tablespoon shortening
1/4 cup sugar 1 pkg active dry yeast 1 cup warm water char
siu filling
Char Siu - Barbecued Pork Filling
2 tablespoons oil 1 scallion, chopped fine 1 clove garlic,
chopped fine
2/2 pound barbecued pork cut into small cubes 2 tablespoons
light soy sauce 2 tablespoons oyster sauce 1 tablespoon
sugar 1 tablespoon cornstarch, dissolved in 2 tablespoons
water or chicken stock
Put three cups of the flour into a bowl. Cut in shortening.
Stir in two tablespoons of the sugar. Combine the remaining
two tablespoons sugar with the yeast and add 1/3 cup of the
warm water. Stir until yeast is dissolved. Add the remaining
1/2 cup flour; mix well. Combine flour mixture, yeast
mixture and remaining 2/3 cup water. Knead on lightly
floured board five minutes or until the dough is smooth and
elastic. Place dough in a greased bowl and divide into 18
portions. Oil hands and flatten pieces of dough. Put about 1
tablespoon filling in center of dough. Form buns by pulling
dough up and around filling. Pinch and seal seams. Place on
squares of waxed paper. Let rest 20-30 minutes. Place on
rack and steam 15 minutes. Makes 18 buns.
Heat 2 tablespoons oil in wok. Stir fry scallion and
garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy
sauce, oyster sauce, and sugar. Pour in dissolved
cornstarch. Stir fry quickly until pork is glazed. Remove
to bowl and allow to cool.
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. Place 2 tablespoons of filling in center of each
round. Gather dough up around the filling by pleating along
the edges. Bring the pleats up and twist securely and
firmly. Place each bun on 2 inch square of aluminum foil on
steamer tray. Cover with a towel. Let rise 1 hour, until
dough springs back when touched with finger. Remove towel.
Steam over briskly boiling water 10 minutes. May be prepared
in advance. May be frozen. Thaw out in plastic bag and steam
10 minutes.
(*Note: This recipe is reprinted from "Madame Wong's Long-
Life Chinese Cookbook", courtesy of Sylvia Schulman).
Char Siu Bao
Filling
1 lb ground pork or beef 1 tsp garlic, minced 3 each Tbsp
onion or leek, chopped 5 each dried mushrooms, soaked in
water and chop 1 lb spinach or cabbage, boiled, drained,
chopped 3 each Tbsp sesame oil 3 each Tbsp salad oil 4 each
Tbsp soy sauce 1 tsp salt 1 tsp sugar 2 each Tbsp wine
3/2 tsp MSG (optional)
Dough
8 cup water 2 each Tbsp sugar
4/2 tsp salt 3 each Tbsp oil 8 tsp dry yeast 4 cup warm
water (more or less, according to quality of
Mix all filling ingredients thoroughly in a bowl to form
filling for buns. Mix dry yeast with water and add to flour.
Add other dough ingredients and knead into a soft dough.
After dough is well kneaded, place in floured bowl and
cover. Allow dough to rise for 1 hour in a warm place. When
dough has risen, knead it again on a flour-sprinkled board
and roll it into a long sausage. Cut sausage into 1-inch
lengths, flatten these pieces, and roll each out to the size
of a saucer to form wrapping. Put 1 tablespoon of filling in
center of each wrapping, flute edges of wrapping, bring
edges together to form a sack, and seal by giving a slight
twist and pinching with thumb and forefinger. Place buns in
steamer rack on a wet cloth and steam for 15 to 20 minutes.
Note: Leftover buns may be served after reheating, either by
steaming or frying. The filling (A) may also be fried to
produce an altogether different and delightful flavor.
Source; Mrs. Ma's Chinese Cookbook by Nancy Chih Ma.
from me to you [email hidden] Linda in Tennessee
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