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How To make Chinese Steamed Pork Buns 1
2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4 Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
1 Clove garlic, crushed
1 1/4 c Water
1 tb Cornstarch
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Vegetable Shortening or lard
1 ts White vinegar
Water 2 Whole pork tenderloins,
About 12 ounces 1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired 1/2 ts Ground cinnamon
1 Clove garlic, crushed
1 Green onion
NOTE: these buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or in sets of two of three tiers. For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan. The above is quoted directly from a section connected to the recipe. This is my own note. I do not like the flavor that a bamboo steamer imparts to recipes; therefore, I bought an aluminum Chinese steamer. 1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop
pork and onions finely. 2. Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger
and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir two minutes. Combine 1/2 cup of the water and the constarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flour, baking powder and salt in large bowl. Cut or rub in
shortenilng until mixture resembles bread crumbs. Combine remaining 3/4 cup of the water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough into 12 equal portions. Shape each portions into a smooth ball. 4. Roll each ball of dough on lightly floured surface into a circle 5 to 6
inches in diameter. Brush around edges lightly with water. Spoon a heaping tablespoon of pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together. 5. Cut waxed paper into twelve 5-inch squares. Brush one side of paper
lightly with oil. Place a bun, seam side down, on each square. 6.Place buns with paper in single layer on steamer rack over boiling
water. Cover and steam buns until done about 20 minutes. Yield: 1 dozen BARBECUED PORK: 1. Remove and discard fat from meat. 2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic
and onion in large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionaly. 3. Drain pork, reserve marinade. Place pork on wire rack over baking pan.
4. Bake in preheated 350 degree F. oven until done, about 45 minutes.
Turn and baste frequently during baking. 5. Remove pork from oven. Cool. Cut into diagonal slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER GUIDE
How To make Chinese Steamed Pork Buns 1's Videos
How to Make Perfect Steamed Bao Buns (Chicken Baozi Recipe)
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A perfect steamed bun should be fluffy and airy like cotton; The filling should be flavorful and juicy. This video will give you 5 simple tips to making the best chicken steamed buns.
INGREDIENTS FOR THE WRAPPER (makes 16 wrappers)
600 grams of all-purpose flour (Amazon Link -
300 grams of lukewarm water
2.5 tsp of active dry yeast (Amazon Link -
1 tsp of sugar
2 tbsp of butter
Ingredients for the filling (Makes about 16 fillings)
400 grams of ground chicken
1 tsp of five spice powder (Amazon Link -
Black pepper to taste (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1/4 cup of chicken stock
1.5 medium size onion, diced
10 cloves of garlic, diced
4 scallions, diced
3-4 tbsp of vegetable oil (Amazon Link -
INSTRUCTIONS
Make The Wrapper
Combine 300 grams of lukewarm water with 2.5 tsp of yeast and 1 tsp of sugar. Than wait for 5 minutes for the yeast to activate.
Mix the yeast order with the all-purpose flour until a rough dough forms. Then add 2 tbsp of room temperature butter and continue to knead until the dough becomes smooth.
Cover the dough and let it proof for 1.5 hours or until it is doubled in size.
Make the Filling
Saute the diced onion with a few tablespoons of oil over medium low heat until slightly golden. Then add diced garlic and diced scallions. Continue to stir until all the aromatics are golden brown. Remove everything, including the oil, to the side and allow it to cool.
Season the ground chicken with 1 tsp of five spice powder, some freshly ground black pepper to taste, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, and 2.5 tsp of dark soy sauce.
Pour 1/4 cup of chicken stock in batches and stir the filling until all the liquid is absorbed. Add the caramelized aromatics to the chicken and mix well.
Wrap the Steamed Buns
The dough has doubled in size. Punch the dough to eliminate the air bubbles. Then, knead it on the working surface for 6-8 minutes until smooth.
Roll the dough into a long even log. Divide the dough into 16 pieces. Cover them, so they don’t dry out.
Take one piece of dough. Flatten it first, then use a rolling pin to roll the edge back and forth. The left hand rotates the dough. Repeat that, and you will get a round wrapper with a thick middle and a thinner edge.
Put some filling in the middle. Pinch the corner to create the first pleat. Use your left hand to help to stretch, fold, and pinch the wrapper all the way around the edge until the bun is closed.
Put parchment paper under. Rotate the bun and shape it a little bit taller so it doesn’t become too flat.
Once you finish wrapping all the buns, put them in the steamer and let them raise for another 20 minutes or until they are 1.5 times the size.
Steam the buns over medium heat for 20 minutes (start counting the time after the water has come to a boil).
Turn off the heat. Do not open the lid immediately. Instead, let the buns sit in the steamer for 10 minutes to avoid shrinking. Enjoy!
Fool-proof Chinese Steamed BBQ Pork Buns At Home - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
FLUFFY BAO Steamed Pork Buns Short Film!
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Japanese Pork Buns, Butaman
Makes large 8 buns
Ingredients
For the Dough (Recipe originally inspired by kitchme.com)
1 Tbsp Active dry yeast
1 tsp sugar
1/4 cup all purpose flour (use blenched flour if you want complete white buns)
1/4 cup warm water
1 1/2 cup all purpose flour (use blenched flour if you want complete white buns)
1/4 tsp salt
2 Tbsp sugar
1/2 cup warm water
1 Tbsp oil (I used avocado oil. You can use any oil that has light color and flavor ex. vegetable, canola or sunflower seeds)
1/2 tsp baking powder
For the Filling
1/2 medium size onion, chopped
1/2 large leek only white & light green part, chopped
1 clove garlic
4 oz ground pork
1 Tbsp soy sauce
1 tsp sake
1/2 Tbsp sugar
1/8 tsp salt
1/4 tsp black pepper
Asian mustard or sriracha to your taste
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Steamed Pork Buns
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The dough recipe:
Steamed Pork Buns
Ingredients:
400 grams pork
20 grams spring onion (chopped)
1 teaspoon gnger (finely chopped)
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon shaohsing wine
1 tablespoon corn starch/ corn flour
80 grams water.
Steam the buns for 12 to 15 minutes.
How to make Chinese Steamed BBQ Pork Buns - Char Siu Bao - Morgane Recipes
In China, there are many kinds of buns, they are part of the Dim Sum and they can be salty or sweet. I show you the recipe of the Char Siu Chinese BBQ Pork Buns, called 'Char Siu Bao', they are very popular and appreciated.
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Taiwanese Steamed Pork Buns (Gua Bao Recipe)
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Taiwanese Gua Bao is also known as steamed pork bun hamburgers. I grew up eating steamed buns, and this is insanely delicious. An authentic Taiwanese Gua Bao consists of a few components: The tender braised pork belly and the fluffy steamed bun are the foundation. Based on that, we will serve it with pickles and peanut powder to elevate the flavor.
INGREDIENTS:
For the pork belly
900g (2 lb) of skin-on pork belly, sliced into 2/3 inch thick slaps
1/3 cup of roughly chopped shallot
3 tbsp of roughly diced garlic
1 tbsp of minced ginger
1 star anise (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
1/2 tsp of white pepper (Amazon Link -
1 small stick of cinnamon (Amazon Link -
2 pieces of bay leave (Amazon Link -
2.5 tbsp of sugar (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1/4 cup of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
600g (2.5 cups) of water
For the mustard green
2-3 tbsp of pork belly fat from the braising liquid
226g (8 oz) of pickled mustard green, diced
For the peanut powder
1/3 cup of roasted peanut
3 tbsp of sugar
For the steamed lotus bun (makes 12 buns)
400g (2.5 cups) of all-purpose flour
25g (2 tbsp ) of sugar
210g (3/4 cups + 2 tbsp) of lukewarm water
6g (2 tsp) of yeast
Others for garnish
Diced cilantro
Diced chili