Chinese Steamed Buns with Barbecued Pork Filling21 Reviews
- Prep: 3 hr
- Cook: 15 min
- Ready In: 3 hr 15 min
“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.” - by Sneakyteaky
Original recipe yields 24 buns
- 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.
Amount Per Serving (24 total)
- 142 cal
- 4 g
- 21.1 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 filling..." See more to go around. 2) The directions read 2 tablespoons of filling were to be put in each bun, but there were probably only 8 tablespoons of filling total; I think it should have read 1-2 teaspoons - or 1 tablespoon at the maximum, if you made extra filling. 3) Coating the bowl with 2 tablespoons of oil seemed excessive to me; I just used 1 and it worked fine. After I made these changes, things went smoothly and the char siu bao turned out great; a lot like the ones from back home! I made my own char siu with a packaged marinade mix instead of trying to find it at a store. If you want tasty dim sum, try this one out; if I can do it anyone can :) Thank you so much for the great recipe!"
"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 could not ..." See morefind any bbq pork either so I just took a pork loin and cooked it all day in the crock pot with lots of chinese bbq sauce & garlic. Very good on it's own by the way! Then, followed the directions exactly. best Pork Buns I have ever had!! My picky boyfriend thought they were excellent as well! ThanXx sOo much for the recipe!!"
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