CHINESE STEAMED BUNS WITH BARBECUED PORK FILLING
My sister-in law is Chinese and this is one of her most delicious Dim Sum recipes. It's Chinese name is Char Siu Bao, takes a little effort but is extremely worth it. Barbequed pork can be found in Asian markets, or often in the supermarket deli section.
Provided by Sneakyteaky
Categories World Cuisine Recipes Asian Chinese
Time 3h15m
Yield 24
Number Of Ingredients 16
Steps:
- Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
- Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
- Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
- Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 21.1 g, Cholesterol 6.9 mg, Fat 4 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 90.5 mg, Sugar 2.7 g
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magar kanxa
[email protected]These buns were a bit too sweet for my taste, but they were still good. I would definitely try them again with a different filling.
Khus Gurung
[email protected]These buns were easy to make and turned out great! I would definitely recommend this recipe to anyone who loves steamed buns.
Elizabeth Pollux
[email protected]I followed the recipe exactly, but my buns didn't turn out as good as the ones in the pictures. I'm not sure what I did wrong.
Emaan Zahra
[email protected]These buns were a bit bland. I think I would add more spices to the filling next time.
Muhammad Rizwan Muhammad Rizwan
[email protected]I'm not a big fan of steamed buns, but these were actually pretty good. The dough was soft and fluffy, and the filling was flavorful. I would definitely try these again.
Waheed Khan marwat
[email protected]These buns were delicious! The dough was soft and fluffy, and the filling was savory and flavorful. I would definitely make these again.
Abdikarma Suleman
[email protected]The buns were a bit dry, but the filling was good. I think I would add more liquid to the dough next time.
Sue MacDonald
[email protected]These buns were easy to make and turned out great! The dough was easy to work with, and the filling was simple but flavorful. I would definitely recommend this recipe.
Sifundo Masinama
[email protected]I loved the combination of sweet and savory in these buns. The dough was perfectly steamed, and the filling was delicious. I will definitely be making these again!
Denise Beasley
[email protected]These steamed buns were a hit with my family! The dough was soft and fluffy, and the barbecued pork filling was savory and flavorful. I will definitely be making these again.