Chinese Steamed Buns with Barbecued Pork Filling

Chinese Steamed Buns with Barbecued Pork Filling

22
Sneakyteaky 27

"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."

Ingredients

3 h 15 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

22
  1. 30 Ratings

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This was a good recipe, but I think some of the directions were a little bit off: 1) 1/2 lb. of pork was much too little for 24 buns. I bought 1 lb just to be safe and still didn't have enough f...

This is a fantastic dim sum recipe! To cut down on time I just used my bread machine to knead the dough. I was unable to purchase the asian barbequed pork, but I just marinaded the pork in hoi...

YUUUUM!!! Wow...I can't believe these turned out sOo good! They took quite a while and a lot of effort (I don't have a bread machine so I had to knead myself). But, it was well worth it!! I coul...

Excellent recipe. Very easy. However, I doubled the amount of filling and still ran short. Well worth the time and effort.

A decent dish; I'd be willing to cook it again. Although the filling was a tad too sweet, I nevertheless got used to it and ended up liking it more than the filling of some buns I've bought in ...

this recipe is a keeper. Just a note, to make the bun texture softer and smoother, use cake flour (you can buy in asian store), and to make the taste richer, use milk instead of water. These 2 c...

Oh man, so good! I used leftover pulled pork I had in the freezer and drained it. I then added Hoisin sauce and the other sauces stated in the recipe. Hubby brought a bamboo steamer last night, ...

This was OK ... but not like the ones I used to get in Hawaii.

I have made these a few times. They are very time consuming but they are taste. My husband loves them and I make whenever he requests them.