Chinese Pork Buns (Cha Siu Bao)
CDKitchen https://www.cdkitchen.com
Serves/Makes: 24 | Ready In: > 5 hrs
Ingredients:
***Pork***
1 pound pork
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon hoisin sauce
1 teaspoon sweet soy sauce
***Steamed Buns***
1/4 cup white sugar
1 3/4 cup warm water (110 degrees F)
1 tablespoon active dry yeast
6 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons shortening
***Filling***
1 1/2 tablespoon white sugar
1 1/2 tablespoon soy sauce
1 1/2 tablespoon oyster sauce
1 cup water
2 tablespoons cornstarch
2 1/2 tablespoons water
2 tablespoons shortening
1 1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
Directions:
Cut the pork into 2-inch strips and and prick on all sides with a fork.
Combine the soy sauce, hoisin, and sweet soy sauce in a plastic zip-top bag. Add the pork, seal the bag and turn to coat the pork with the marinade. Place in the refrigerator to marinate for 5 hours.
Meanwhile, make the buns by dissolving the sugar in the warm water in a small bowl. Stir well to mix then add the yeast. Let stand for 10 minutes or until the yeast becomes foamy.
Sift the flour and baking powder into a large bowl. Add the shortening and cut the shortening into the flour using a pastry cutter or two forks. Add the yeast mixture and knead the dough until smooth and elastic. Place in a greased bowl and cover with a damp paper towel or piece of plastic wrap. Let rise in a warm, draft-free place for 2 hours or until tripled in size.
Remove the pork from the marinade and grill on a hot grill, cook on a grill pan, or cook in a cast iron skillet until the pork is browned and tender. Cut the pork into 1/2-inch cubes.
Prepare the sauce by combining the sugar, soy sauce, oyster sauce, and 1 cup water in a saucepan over medium-high heat. Stir until the sugar is dissolved and bring to a boil.
Combine the cornstarch and 2 1/2 tablespoons of water until smooth. Add to the saucepan and stir until the sauce is thickened. Stir in the shortening, sesame oil, and white pepper.
Let the sauce cool then stir in the cooked pork.
When the dough is ready, remove it to a lightly floured surface and knead until smooth. Roll into a long roll and divide into 24 equal-sized pieces.
Flatten each piece to form a circle with the edges of the circle thinner than the middle. Place a small portion of the pork filling in the center of a dough circle. Pull the sides of the dough up to encase the filling. Pinch the edges to form the bun. Set aside to stand for 10 minutes. Repeat with remaining dough.
Place the buns in a steamer insert placed over simmering water in a pan. Steam for 10-12 minutes or until the dough is no longer raw.
Serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/45/Chinese_Pork_Buns_Cha_Siu_Bao49024.shtml
Recipe ID: 4001
Nutrition:
per serving: 197 calories, 6g fat, 28g carbohydrates, 7g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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