Best 2 Cha Siew Pao Dough Recipes

**Cha Siu Bao: A Taste of Chinese Cuisine**

Cha siu bao, also known as Chinese BBQ pork buns, is a staple of dim sum and a beloved dish in Chinese cuisine. These soft and fluffy steamed buns are filled with flavorful and tender barbecued pork, creating a delightful combination of textures and flavors. The preparation of cha siu bao involves two main components: the dough and the cha siu filling. This article provides detailed recipes for both, guiding you through the process of making these delectable buns from scratch. Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide will equip you with all the necessary knowledge and techniques to create mouthwatering cha siu bao that will impress your family and friends.

Here are our top 2 tried and tested recipes!

CHAR SIU BAO (STEAMED PORK BUNS)

Char Siu Bao (Steamed Pork Buns) image

Char Siu Bao are steamed pork buns. Soft, fluffy steamed buns filled with Chinese BBQ pork or char siu. Easy, authentic and the best char siu bao recipe!

Provided by Rasa Malaysia

Categories Chinese Recipes

Time 1h10m

Number Of Ingredients 20

Ingredients

1/2 tablespoon cooking oil
1 small onion, diced
250 g (9 oz.) char siu, diced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1-2 drops red food color, optional
Salt, to taste
1 1/2 tablespoons corn starch
150 ml water
280 g (10 oz.) low-protein flour (Hong Kong flour), cake flour or all-purpose flour
100 g (3.5 oz.) wheat starch
90 g (3 oz.) powdered sugar
8 g (1 scant tablespoon) active dry yeast or instant yeast
160 ml lukewarm water
1/2 teaspoon Chinese white vinegar or lemon juice, optional
30 g (2 tablespoons) vegetable oil
10 g (2 teaspoons) baking powder
10 ml (2 teaspoons) cold water

Steps:

Heat oil in pan, sauté onion for 1 to 2 minutes. Add in char siu, soy sauce, oyster sauce, sugar, sesame oil and red food color, if using. Stir fry for 1-2 minutes and add salt to taste.
Mix corn starch and water together, add to the filling. Simmer on low heat until the sauce is thickened.
Remove the filling from pan. Let cool.
Divide the filling into 16 portions. Set aside.
Sift the flour, wheat starch and powdered sugar. Transfer to a large mixing bowl. Make a well in the middle of the flour mixture and add the yeast, lukewarm water and vinegar or lemon juice, if using. Gently dissolve the yeast with the water. Slowly bring together the flour mixture and add in the vegetable oil.
Knead with hands for 15 minutes or until a soft dough is formed. It should be smooth and shiny on the surface.
Cover the dough with a damp cloth and let rise for 60 - 90 minutes or until it expands in size.
Dissolve the baking powder with the cold water, sprinkle over the dough and knead until well combined. For fluffier buns, rest the dough for 10 minutes after baking powder is added.
Cut and divide the dough to 16 equal portions.
Using a rolling pin, roll and flatten each dough ball to a 3" circle. Place a portion of the filling in the middle.
Wrap and fold the dough up.
Pinch and twist to enclose the opening. Make sure the char siu bao is sealed tight at the top. Place it on a 2" x 3" piece of parchment paper. Repeat the same until you make 16 buns.
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.

Nutrition Facts : Calories 193 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 19 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 263 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHINESE PORK BUNS (CHA SIU BAO)

Chinese Pork Buns (Cha Siu Bao) image

You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!

Provided by MC

Categories Bread Yeast Bread Recipes

Yield 24

Number Of Ingredients 19

Ingredients

6 cups all-purpose flour
¼ cup white sugar
1 ¾ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 ½ tablespoons light soy sauce
1 ½ tablespoons hoisin sauce
1 teaspoon soy sauce
1 ½ tablespoons white sugar
1 ½ tablespoons soy sauce
1 ½ tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 ½ tablespoons water
2 tablespoons shortening
1 ½ teaspoons sesame oil
¼ teaspoon ground white pepper

Steps:

Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
Steam buns for 12 minutes. Serve.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.3 g, Cholesterol 11.9 mg, Fat 5.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 3.3 g

Tips:

Ensure the water is lukewarm, not hot, as this can kill the yeast.
When mixing the dough, knead it until smooth and elastic to activate the gluten and make it more workable.
Let the dough rise in a warm place, allowing it to double in size. This ensures the dough is light and fluffy.
When filling the buns, do not overfill them, as this can cause them to burst during steaming.
Steam the buns over medium-high heat to ensure they cook evenly. Steaming is important as it gives the buns their characteristic soft and chewy texture.

Conclusion:

Mastering the art of making Char Siew Pao dough can be a delightful culinary journey. By following the steps outlined in the recipes mentioned in the article, you'll be able to create soft, pillowy buns that perfectly complement the savory filling. Whether you're a seasoned baker or just starting out, experimenting with different recipes and techniques will help you achieve delicious results. Remember to be patient and enjoy the process, as the reward of homemade Char Siew Pao is truly satisfying.