Char Siu Bao (Pork Buns)
Servings: 4
Author: Maito
Total Time: 1 hrs 20 mins
Prep time:
Cook time:
Yield: 16
Calories per serving: 521
Ingredients:
Cook time:
Yield: 16
Calories per serving: 521
1 1/2 cups char siu pork, cut into small dice (store bought or recipe below)
1 tablespoon peanut oil
1 tablespoon ginger, minced
1/2 cup hoisin sauce
1 tablespoon sweet chili paste (or garlic chili paste)
4 scallions, sliced
1 1/2 teaspoons dry yeast
2 tablespoons sugar
1 1/4 cups warm water (105-115 degrees)
2 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 pinch salt
olive oil
1 pound lean pork
4 garlic cloves, minced
1 teaspoon gingerroot, minced
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons sugar
2 tablespoons sherry wine or 2 tablespoons chinese wine or 2 tablespoons sake
2 tablespoons hoisin sauce
1 teaspoon chinese five spice powder (optional)
Directions:
To make meat:. Combine marinade. Marinate pork at least 3 hours, or overnight. Cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart.
To make filling:. SautŽ ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.
To make dough:. Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes. Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand). Add yeast mixture. Knead until homogeneous and dough forms a ball. Let rise in a cool place to minimize air bubbles, about 15 minutes. Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each. Pinch back to close and form a ball shape. Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size. Place in a covered steamer, and cook for 8-10 minutes.
Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).
To make filling:. SautŽ ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.
To make dough:. Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes. Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand). Add yeast mixture. Knead until homogeneous and dough forms a ball. Let rise in a cool place to minimize air bubbles, about 15 minutes. Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each. Pinch back to close and form a ball shape. Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size. Place in a covered steamer, and cook for 8-10 minutes.
Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- https://www.food.com/recipe/char-siu-bao-pork-buns-284255
