Best 2 Cha Siu Bao Sweet Barbecue Pork Buns Recipes
**Cha Siu Bao: A Taste of Sweet and Savory Perfection**
Cha siu bao, also known as Chinese barbecue pork buns, is a delightful dim sum dish that tantalizes taste buds with its harmonious blend of flavors and textures. These soft, fluffy buns, enveloping a tender, succulent filling of sweet and savory char siu pork, are a true culinary masterpiece. This article presents not just one, but three irresistible recipes for cha siu bao, catering to various dietary preferences and skill levels. Whether you're a seasoned dim sum enthusiast or new to the world of Chinese cuisine, these recipes will guide you in crafting homemade cha siu bao that will impress your family and friends. From the traditional steamed buns to vegetarian and air-fryer variations, these recipes offer a versatile approach to enjoying this beloved dish.
CHA SIU BAO (SWEET BARBECUE PORK BUNS)
Cha siu bao are a traditional Chinese dish and one of my fiancee's favorites - she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I've got it. These are somewhat time-consuming to make, but are well worth it on special occasions. Prep time includes time for the bao to rise.
Provided by ChrisMc
Categories Breads
Time 2h40m
Yield 8 bao
Number Of Ingredients 19
Steps:
- You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
- I like the Noh brand, personally.
- Chop the char siu and mushrooms finely.
- Combine the water and cornstarch and stir into the char siu and mushrooms.
- Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
- Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
- To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
- Combine water with salt, milk and oil; stir in flour.
- Knead 5-10 minutes or until dough is smooth.
- Divide dough into 8 even balls.
- Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
- Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
- Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
- Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
- Bring the water under the steamer to a boil and steam bao for 10 minutes.
CHINESE PORK BUNS (CHA SIU BAO)
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
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:
- Use high-quality pork: Opt for pork shoulder or pork butt, as these cuts are well-marbled and will yield tender, flavorful char siu.
- Marinate the pork overnight: This allows the flavors to penetrate the meat and results in a more flavorful char siu.
- Roast the pork uncovered: This helps to create a crispy, caramelized exterior.
- Use a meat thermometer to ensure the pork is cooked through: The internal temperature should reach 145°F (63°C).
- Let the pork rest before slicing: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful char siu.
- Use fresh, high-quality ingredients for the buns: This will ensure that your buns are light, fluffy, and flavorful.
- Steam the buns until they are light and fluffy: This is the traditional method of cooking char siu bao, and it results in the best texture.
Conclusion:
Char siu bao is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. By following the tips and tricks in this article, you can make perfect char siu bao at home. So what are you waiting for? Get cooking!
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