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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
Bao Zi, Fluffy Steamed Pork Buns (发面包子)
So today we wanted to show you how to make Baozi, a.k.a. 'Bao Buns' or stuffed steamed buns. Now there's a lot of different varieties of Baozi dough - we wanted to show you how to make fully risen Baozi, i.e. the sort that you'd often find at breakfast street food joints in China.
So know that this recipe isn't even close to exhaustive. We only chose one filling - pork. There's also vegetable, pork and vegetable, beef, chicken... really whatever. We actually cut out a veg Baozi recipe from the video for time reasons, so check out the Reddit post for a recipe for that as well.
As always, the full, detailed recipe is over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
How to Make Chinese Steamed Pork Buns Recipe
How to Make Chinese Steamed Pork Buns Recipe
Do you love going to Chinese restaurants to eat delicious steamed pork buns? Now you can make them in the comfort of your own home and impress your friends and family! Fine Cooking's Eileen Yin-Fei Lo shows you how.
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This video is about steamed prok buns and Chinese recipes.
鲜肉包子 记住这几点 从此你的包子不再塌 Pork Steamed Bun(Baozi)
很多人蒸包子都会遇到包子塌陷或者包不好、发不起来等种种问题。本期视频跟大家分享制作包子的详细步骤,从和面、发面、调馅、包制和蒸制各个方面讲解包子的制作方法。同时,片尾总结了制作要点,如何避免包子塌陷,只要认真跟着视频操作,掌握片尾提到的要点,你也能做出漂亮又美味的肉包子哦!
香菇菜包做法:
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食谱(可制作12个)
面皮:
中筋面粉 400g
水 约210g
速发干酵母 4g
糖 5g(可省)
包子馅:
猪后腿肉 400g
生抽 30g
老抽 3-5g
糖 5g
姜泥 10g
蚝油 10g
白胡椒粉 1/4小勺(少许即可)
盐 1-2g
花椒八角水 40g(花椒20颗,八角2颗,开水40g)
香油 15g
食用油 15g
大葱葱白或小葱 40g
包:皮50g每个,馅45g每个。
蒸:冷水上锅,上汽后大火蒸10分钟。关火后必须焖5分钟再揭盖。
Recipe(Makes 12 buns)
Dough:
All purpose flour 400g
Water about 210g
Instant Yeast 4g(1Tsp)
Sugar 5g(1 tsp, optional)
Stuffing:
Skinless pork leg meat 400g
Soy Sauce 30g(2 Tbsp)
Dark Soy Sauce 3-5g(1 Tsp)
Sugar 5g(1 Tsp)
Ginger Paste 10g(2 Tsp)
Oyster Sauce 10g(2 Tsp)
Ground White Pepper 1/4 Tsp
Salt 1-2g(1/8-1/4 Tsp)
Spice Infused Water 40g(20 berries of Sichuan peppercorn, 2 star anises, boiling water 40g)
Sesame Oil 15g(1 Tbsp)
Veg Oil 15g(1 Tbsp)
White part of a Chinese green onion or scallion 40g
Proportions: 50g of wrapper with 45g of stuffing for each bun.
Steam: Start with cold water, steam for 10 minutes when you see steam comes out. Leave the lid on for 5 minutes after turning off the heat.
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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
Steamed Pork Buns 蚝油肉包
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Ingredients (材料):
300g (2 3/8 cups) plain flour or pau flour (普通面粉或包粉)
1 tsp instant yeast (即溶干酵母)
40g (2 1/2 tbsp) caster sugar (细砂糖)
1 tsp baking powder (发粉)
1/2 tsp salt (盐)
150ml water(水)
2 tbsp lard /corn oil / vegetable oil(2汤匙猪油或玉米油)
Filling (馅料):
350g pork belly, diced (花肉,切丁)
2 tbsp toasted white sesame seeds (炒香白芝麻)
2 stalk coriander, minced (2棵芫荽,切碎)
2 tbsp chopped shallots and garlic (葱蒜茸)
2 tbsp oil (油)
Seasoning (调味料):
2 tbsp oyster sauce (蚝油)
1 tsp dark soy sauce (黑酱油)
1 tbsp light soy sauce (生抽)
2 tbsp sugar (白糖)
1/4 tsp pepper (胡椒粉)
1 tbsp corn starch (玉米粉)
2 tbsp water (水)
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. ????❤