Include in Print View:

Chinese Steamed Pork Buns

Chinese Steamed Pork Buns - 1 recipe image
These traditional Chinese steamed buns, known as char siu bao, offer a delightful contrast between the soft, cloud-like dough and the rich, savory filling. The dough is tender and slightly sweet, while the filling features tender barbecued pork tossed in a glossy sauce of hoisin, oyster sauce, and soy, accented with fresh green onions and garlic. The result is a perfectly balanced bite that is both comforting and flavorful. Ideal for brunch, dim sum gatherings, or a hearty lunch, these buns are best enjoyed fresh from the steamer. They pair wonderfully with a cup of hot tea or a light broth. While making the dough from scratch requires a bit of patience, the reward is a homemade treat that surpasses restaurant versions, bringing authentic home-style flavor to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 118
Description
These traditional Chinese steamed buns, known as char siu bao, offer a delightful contrast between the soft, cloud-like dough and the rich, savory filling. The dough is tender and slightly sweet, while the filling features tender barbecued pork tossed in a glossy sauce of hoisin, oyster sauce, and soy, accented with fresh green onions and garlic. The result is a perfectly balanced bite that is both comforting and flavorful. Ideal for brunch, dim sum gatherings, or a hearty lunch, these buns are best enjoyed fresh from the steamer. They pair wonderfully with a cup of hot tea or a light broth. While making the dough from scratch requires a bit of patience, the reward is a homemade treat that surpasses restaurant versions, bringing authentic home-style flavor to your table.
Ingredients
  • Hoisin sauce
  • Oyster sauce
  • Soy sauce
  • Sesame oil
  • Barbecued Pork
  • Green onions, finely chopped
  • Vegetable oil
  • Grated fresh ginger
  • Garlic, crushed
  • Water
  • Cornstarch
  • All-purpose flour
  • Baking powder
  • Salt
  • Vegetable shortening or lard
  • White vinegar
Directions
  1. 1
    Combine hoisin sauce, oyster sauce, soy sauce, and sesame oil in a small bowl to create the sauce base.
  2. 2
    Finely chop the barbecued pork and green onions.
  3. 3
    Heat vegetable oil in a wok or frying pan over high heat.
  4. 4
    Stir-fry the crushed garlic and grated ginger in the oil for about 1 minute until fragrant.
  5. 5
    Stir in the hoisin sauce mixture and cook, stirring constantly, for 2 minutes.
  6. 6
    In a small cup, blend 1/2 cup of water with the cornstarch until smooth.
  7. 7
    Pour the cornstarch slurry into the sauce mixture while stirring.
  8. 8
    Cook and stir until the liquid comes to a boil and thickens.
  9. 9
    Reduce heat to medium and simmer for 2 minutes.
  10. 10
    Stir in the chopped pork and green onions. Remove from heat and let the filling cool completely.
  11. 11
    In a large bowl, combine the flour, baking powder, and salt.
  12. 12
    Cut or rub the shortening or lard into the flour mixture until it resembles coarse bread crumbs.
  13. 13
    In a separate small bowl, combine the remaining 3/4 cup of water with the white vinegar.
  14. 14
    Pour the water-vinegar mixture into the flour mixture and mix until the dough just sticks together.
  15. 15
    Shape the dough into a ball and knead on a lightly floured surface 6 to 8 times.
  16. 16
    Cover the dough with plastic wrap and let it rest for 20 minutes.
  17. 17
    Uncover and knead the dough 4 to 5 more times.
  18. 18
    Divide the dough into 12 equal portions.
  19. 19
    Shape each portion into a smooth ball.
  20. 20
    Roll each ball into a circle about 5 to 6 inches in diameter on a lightly floured surface.
  21. 21
    Brush the edges of each circle lightly with water.
  22. 22
    Spoon a heaping tablespoon of the cooled pork filling onto the center of each circle.
  23. 23
    Carefully pinch the edges of the dough together to seal around the filling.
  24. 24
    Bring the two ends of the dough over the seam and pinch them together to close the bun.
  25. 25
    Cut waxed paper into twelve 5-inch squares and brush one side lightly with oil.
  26. 26
    Place each bun, seam side down, on an oiled paper square.
  27. 27
    Place the buns on a steamer rack over boiling water, ensuring they are in a single layer.
  28. 28
    Cover and steam the buns for about 20 minutes until cooked through and fluffy.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 118kcal
% Daily Value *
Total Fat 4.4g7%
Saturated Fat 1.4g7%
Cholesterol 13.6mg5%
Sodium 288.3mg13%
Total Carbohydrate 12.6g5%
Dietary Fiber 0.6g3%
Sugars 0.4g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/chinese-steamed-pork-buns-1-2/