- Home
- Breads
- How To make Chinese Steamed Pork Buns 1
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
JUCIEST Chinese Pork STEAMED BUNS Recipe!
➔Get tickets to the BEST show on earth!!!
This recipe on how to make Chinese steamed pork buns was made years ago but then YouTube just notified me that a part of this video was flagged so I had to delete it. I re edited it and uploaded the full version here. Enjoy!
Ingredients:
For the dough
2 cups All purpose flour(best to get dumpling or bun flour at Chinese market) :
3/4 cups of water
1tsp yeast
1tsp sugar
Filling:
White pepper, couple pinches
12 oz pork, 70/30 or 80/20 is best, not too lean
1 tsp minced ginger
1 stalk of scallion
1 tbsp soy sauce
1/4 tsb salt
1/4 tsb sugar
1 tbsp oyster sauce:
1 tbsp chinese rice cooking wine:
2 tsp corn starch
2 tbsp sesame oil:
.4 cup of water
Tools:
Parchment paper
Plastic wrap
Steamer
❖T-Shirt Store:
►Subscribe for MORE videos about food!
▲Subscribe to our food TRAVEL channel!
✎✎
~~~~~~~~~~~~~~~~~~~~~~~
★↓FOLLOW ON SOCIAL MEDIA!↓★
Facebook Show Page:
Facebook Mike Fan Page:
Personal Instagram:
Twitter:
✹If you made this recipe, snap a pic and tag @mikexingchen and hashtag it #cookwithmikey— We'd love to see your creations on Instagram!
----------------------------------------------
◈ Equipment I use for filming◈ :
Sony RX100 Mark V:
PANASONIC LUMIX G85:
Wide Angle Lens:
Camera Mic:
Camera Lights:
Handheld Audio Recorder:
Tripod:
Drone:
----------------------------------------------
♪ ♫
Recipe | Cotton Soft, White, Fluffy Pork Steamed Buns
PORK STEAMED BUNS
DOUGH INGREDIENTS:
5 cups Special bao flour (Red Lotus brand)
1/4 cup sugar
1-3/4 cup Warm water
1 tbsp Instant dry yeast
1 tsp baking powder
2 tbsp Crisco veg. shortening
OTHER INGREDIENT:
Cupcake liner
FILLING INGREDIENTS :
1.5 lbs ground pork
1/2 cup wood ear mushrooms, chopped
1/2 cup round onion, diced
1/3 cup carrots, cubed
3 stalks Green onion, sliced
1 tsp MSG
1 tsp Salt
1/4 tsp black pepper
2 tbsp Oyster sauce
1 tbsp Seasoning soy sauce
1 tsp Sugar
Please adjust seasonings to your liking. Enjoy! Thank you for stopping by my channel. ????❤
Chinese Steamed Pork Bun Recipe
Traditional Chinese steamed pork bun recipe also called char siu bao. Each soft and tender bun is filled with sweet and savory barbecue pork. You don't have to leave home for delicious dim sum!
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
✅ INGREDIENTS:
---Seasoning
• 2 tablespoons oyster sauce
• 4 tablespoons granulated sugar
• 1 tablespoon peanut oil
• 2 teaspoons sesame oil
---Filling Base
• 4 tablespoons peanut oil
• 4 teaspoons shallots, minced
• 3 tablespoons all-purpose flour
• 12 tablespoons chicken stock
• 2 tablespoons dark soy sauce
---Bun Dough
• 1 tablespoon granulated sugar
• ¼ cup water
• 2 ¼ teaspoons active dry yeast
• 4 cups all-purpose flour
• 2 tablespoons lard, or shortening
• ½ cup granulated sugar
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 1 tablespoon baking powder
???? MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking:
➡️ FOLLOW ME:
• Website:
• Instagram:
• Pinterest:
• Facebook:
❤️ Thanks for watching!
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.
Follow me on:
cookingwithmorgane.com
INSTAGRAM :
FACEBOOK:
Music:
Runaways - Silent Partner
V for Victory par Audionautix est distribué sous la licence Creative Commons Attribution (
Crispy Pan-Fried Pork Buns
#shorts #buns #crispy
Steamed Pork Buns Recipe - Baozi
???? BUY A BAMBOO STEAMER -
❤️ SUPPORT THE CHANNEL -
????PRINTABLE RECIPE - check back later
I have been craving these lovely delicious homemade buns for a long time. This is not a popular bun filling in china. I only had it in my hometown, a small city in the South of China. So I am very surprised that I can get this ingredient and share it with you.
INGREDIENTS FOR THE FILLING
- 3 tbsp of cooking oil
- 1 piece of scallion, diced
- 1/2 tbsp of diced ginger
- 3 cloves of garlic, diced
- 1 shallot, sliced
- 1 pound (454 grams) of ground pork
- 3 ounces of dehydrated bok choy (Can also use dried mushroom, wood ear fungus, or even fresh vegetables.) (Amazon Link:
- 1 tsp of sugar
- 1/2 tsp of salt or to taste
- 1 tbsp of oyster sauce
- 1 tbsp of soy sauce生抽 (Amazon Link -
- 1.5 tbsp of chinese cooking wine料酒 (Amazon Link:
- 1 tsp of dark soy sauce老抽 (Amazon Link:
INGREDIENTS FOR THE BUN WRAPPERS
- 500 grams (1.1 lb) of all-purpose flour
- 280 grams (10 ounces)of room temp water
- 1 tbsp of sugar
- 2 tsp of dry yeast
- 1.5 tsp of baking powder
INSTRUCTION
- 梅菜干(Mei Cai Gan), it is a category of sundry leafy vegetables in Hakka cuisine. If you can’t find this ingredient, you can use dry shitake mushroom, wood ear fungus, or fresh vegetables. Soak the dehydrated bok choy in some warm water for 3 hours in advance.
- 3 hours later, take it out and squeeze the water. The end of the stem is a little tough and fibery. Cut it off and discard it. Slice the bok choy finely and set it aside.
- Finely diced some ginger, a few cloves of garlic, and a piece of scallion. Slice a small shallot thinly.
- Heat your wok and add some cooking oil. Saute all the aromatics until the shallot becomes a bit translucent. Push it to the side and add the ground pork. Stir for a minute or 2, then push everything to the side again. Add the dehydrated bok choy. Cook the bok choy until it absorbs the meat juice. Mix everything then we can add the seasonings: 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1.5 tbsp of Chinese cooking wine, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce. Mix thoroughly and the filling is done.
- Let’s move on to the buns. Combine 500 grams of all-purpose flour with 1.5 tsp of baking powder.
- Add 1 tbsp of sugar and 2 tsp of dry yeast into 280 grams of water. Mix until the sugar is dissolved. Pour this yeast water into the flour in batches. Knead until a smooth dough forms. Cover that and let it sit for 5-8 minutes.
- Poke a hole in the center of the dough and use that to stretch the dough into a big ring. Cut one side open and you have a long log. The amount I gave is enough to make 12 big buns, so we gonna cut this into 12 even pieces and shape each piece into a smooth ball.
- Flatten the ball with the palm of your hand. Then use a rolling pin to roll it bigger. Lift the sheet and roll the edge to make it thinner. Eventually, you will have a wrapper with a thinker middle and a thinner edge.
- Put the filling in the middle of the wrapper. This is how I close the buns. Your thumb and middle finger go under the wrapper, and the forefinger goes above it. Lift it to make the first pleat. Keep folding it to continue making the pleats. Do it all the way around. When you reach the end, just twist and pinch to close the buns.
- Brush a thin layer of oil in the steamer. Put the buns in. Leave some space between each bun because they will be bigger after steaming.
- You just put the buns above some warm water. Let it sit for 15-20 minutes.
- 20 minutes later, you can turn the heat to high and bring the water to a boil. Once you can see the steam coming up, start counting the time. Let it steam for another 15 minutes. Then you can turn off the heat but do not open it immediately. Let it sit for at least 3 minutes or else the skin will shrink once the cold air hit the buns and you will lose the fluffiness.