This chinese bun that is filled with char siu or seasoned red pork, evokes and fills my mind with so much sweet memories of my grammom and grampa, my mom and dad, my childhood and growing up, having my own children and now my grandchildren. It has withstood the test of time, now generations later, it is still a strong staple in...
Provided by Jo Anne Sugimoto
Categories Other Main Dishes
Number Of Ingredients 27
Steps:
- 1. PROCEDURE FOR THE FILLING:
- 2. Heat 1/2 Tbsp. oil in a small saucepan, saute onions until softened and almost transparent. Remove from heat and set aside.
- 3. Heat remaining Tbsp. of oil in a large skillet, stir fry finely chopped char siu (seasoned pork) till tender.
- 4. Combine the remaining filling ingredients in a bowl and stir till well blended, then add the filling mixture and the sauteed onions to the stir fried char siu. Heat and stir until it is bubbling.
- 5. Combine the chicken broth and the cornstarch in a small bowl and mix till well blended, add to the hot meat mixture, stirring constantly until it thickens.
- 6. Remove from heat and set aside to cool.
- 7. NOTE: FILL THE BAO (BUN) WHEN THE FILLING IS AT ROOM TEMPERATURE, NOT HOT, NOT REFRIGERATOR COLD.
- 8. PROCEDURE FOR THE BAO (BUN):
- 9. Mix together in a bowl, the yeast packet, lukewarm water and a pinch of salt. Set aside until it's foamy.
- 10. In a large bowl, combine sugar and room temperature milk, whisk until sugar dissolves. Add the 2 cups of the cake flour and mix well. In 3 increments, slowly add the 4 1/2 cups of all-purpose flour and combine well, but do not over mix.
- 11. Place the dough in a large bowl, and in a warm place, allow for the dough to rise till it doubles in size (approximately 2 1/2 hours, if enclosed in a microwave oven with a jar of boiling water on the side of the bowl).
- 12. Remove the dough from the microwave oven and discard the water.
- 13. Punch down the dough and cut the dough into 24 equal pieces. Form into dough balls and allow the dough balls to rest for about 15 minutes.
- 14. Roll out each ball into 4-inch disks, place a heaping Tbsp. of room temperature filling onto the center of the disk, gather the edges together and pinch it close with a twist.
- 15. With a cookie sheet, prepped with parchment paper, set the bao (bun), twisted side down and spaced evenly apart.
- 16. Put the cookie sheet of bao in a warm, moist area so that it can rise for about 30 minutes.
- 17. Brush the tops of the bao with the beaten egg and bake for 22 minutes in a 350 degree oven.
- 18. Remove the bao from oven onto a cooling rack. Serve hot or warm.
- 19. To retain freshness, bao may be frozen. To reheat a frozen bao, let stand for about 5 minutes, then wrap with a damp paper towel and microwave in the oven for about 1 minute, more if needed.
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Dalton Larsen
dl17@yahoo.comI love char siu bao, and this recipe is one of the best I've tried. The dough is light and fluffy, and the filling is savory and flavorful. I highly recommend this recipe!
Murtaza Butt
m_butt2@gmail.comThese were a bit challenging to make, but they were so worth the effort. They were the perfect addition to my Chinese New Year party.
Jawadjawad
jawadjawad0@aol.comI'm not a very experienced baker, but I was able to make these char siu bao without any problems. They turned out great!
Riad Islam
riad_i71@gmail.comThese were delicious! I made them for my family and they all loved them. The dough was perfect, and the filling was savory and flavorful.
Aj Lewis
lewisaj@gmail.comThese were a bit too greasy for my taste, but they were still good. I think I'll try draining the pork filling more thoroughly next time.
Precioux Sharon
sharon-precioux45@hotmail.frI'm not a fan of pork, but I loved these char siu bao. The dough was so soft and fluffy, and the filling was flavorful and juicy.
Prakash Kalauni
kalauni_p@gmail.comThese were a bit time-consuming to make, but they were so worth it. They were the perfect snack for my party.
Charloette Mariano
mariano.charloette@hotmail.comI love char siu bao, and this recipe did not disappoint. The dough was soft and fluffy, and the filling was savory and delicious. I will definitely be making these again.
Deedee
deedee@aol.comThese were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Town kids
kt77@hotmail.co.ukI'm so glad I tried this recipe! These char siu bao were amazing. The dough was perfect, and the filling was so flavorful.
Titus Kiptoo
kiptoo55@hotmail.comThese were a lot of work, but they were worth it! They turned out so beautiful and delicious.
Hafiz Mudassar
hafiz-m@aol.comThese were good, but not as good as I was hoping. The dough was a little tough, and the filling was a bit bland. I think I'll try a different recipe next time.
Bro Z
zb@gmail.comI'm not a big fan of char siu bao, but I tried this recipe and I was pleasantly surprised. The dough was light and fluffy, and the filling was savory and flavorful. I'll definitely be making these again.
Aliakbar Ali
a_a33@gmail.comThese were so delicious! I made them for a party and they were a huge hit. Everyone loved them.
Okechukwu Joshua
joshua-o66@gmail.comI've been making char siu bao for years, and this recipe is by far the best I've tried. The dough is easy to work with, and the filling is incredibly flavorful. I highly recommend this recipe!
MD.SARWER HOSSIN
hossin_m90@aol.comMade these last night and they were a huge hit! The dough was so soft and fluffy, and the filling was flavorful and juicy. I followed the recipe exactly, and everything turned out perfectly.