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Char Siu Bao - BBQ Steamed Pork Buns
Topic Started: Oct 13 2014, 10:28 AM (178 Views)
Alli
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Mistress, House of Cats
Dough::

Dissolve I packet or 1 teaspoon yeast, 1 tsp sugar in 1 cup warm milk (not too warm just tepid)

let it ferment till it becomes frothy

Add::

21/2 cups all purpose flour
3 teaspoons sugar
1/4 teaspoon salt
1 tablespoon vegetable oil

Add these ingredients to the yeast mixture
If you have a mixer with a bread hook
you can use that too but I prefer mixing the dough
by hand as you have a better idea to the texture and elasticity of the dough

One you have kneaded the dough for approximately 5-10 minutes
cover with a damp cloth or plastic wrap put the dough in a warm place
till it doubles in size.
I actually just put it in the oven covered with a cloth
for this amount of dough usually 90 minutes till double

Filling::

Pork riblets or small pork butt roast
If you use a roast I generally cube it like stew.
Cook the meat in a crock pot or oven, add liquid to the pot
I use a vegetable or chicken broth
About 30 minutes before cooking is complete drain the broth (save) add the BBQ sauce mixture
*BBQ Sauce recipe at the end
cook in the oven for the remaining time till tender 30 min
meat comes off the bone easily
I take a fork pull the meat off mix in the BBQ sauce
mix with a fork or spoon to blend in well
Let it cool till room temp.

BBQ Recipe::

1/4 cup of your Reg BBQ Sauce( you can add more if needed depending on the amount of meat you use)
1/4 cup broth
2 tablespoons brown sugar
4 tablespoons low sodium soy sauce
1 teaspoon sesame oil (or too taste)
2 chopped green onion
a little fresh ginger

Once your dough has risen, on a flat floured surface
cut the dough in half. I usually have 2 rolls like
the photo indicates below..

Posted Image

roll the dough into circles, add the filling in each
(1 tablespoon depending on the size)
Bring the edge of the dough to the center and crimp
all the way around pinch it so it holds.

Prepare your steam basket
Put parchment or foil in the bottom , usually 3 rolls fit
it might take a couple times if you only have one basket
(below is like my basket, I do 3 in each layer)

Posted Image


put the bamboo steamer over a pot of boiling water.. Steam for 20 minutes
Serve while hot..

**I also bake these in a 375 oven for approx 12 minutes
Give them an egg wash, put on sesame seeds if you like

I usually do half & half

Baked::
Posted Image

Steamed::
Posted Image

FYI::
If you have a considerable amount of broth left over, or you can make more
with vegetable or chicken stock
I strain it add seasoning, soy, sesame oil hot peppers (to taste) veggies
fresh mushrooms, nappa cabbage cook in the broth
Once cooked add green onions fresh broccoli just the tops finely cut
bamboo shoots a little ginger
chinese egg noodles

I like Ramen but not those cheap 25cent plastic noodles
You have a simple great tasting Ramen Soup.....

Enjoy!
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Darcie
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Skeptic
Wow, thanks Alli, will save this for when I have nothing else to do. You have explained it so well. I have an electric steamer, would it work for this also?

Copying and printing. Thanks a lot, I like to try different food. They sound really good, will also do the baking of some.

I have a gluten free replacement flour that I make bread with so I will try it in the dough.
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erka
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Gold Star Member
Ali: Seeing your recipe was a trip down memory lane. My mother use to make these - it took her all morning and they were ready for lunch and eaten before they had a chance to cool.

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Alli
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Mistress, House of Cats
These are so easy to make and not expensive either. You can make them vegetarian vary your filling seafood, shrimp, lobster, crab if you prefer

When I make the veggie buns I like to use water chestnuts, gives a nice crunch bamboo shoots , finely chopped cabbage what ever you like....

Darcie I'll see if I can fund a gluton free diet recipe. Yes the steamer would work too........
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Darcie
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Skeptic
Thanks Alli, the shrimp ones sound really interesting, what would you add with them?
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Trotsky
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Big City Boy
Alli,

My hat is off to you.

But all I can say is that I am glad to be surrounded by Chinese restaurants.
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Alli
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Mistress, House of Cats
That's odd I spent time posting a recipe for the shrimp filled buns and for some reason it's nowhere here....

I will repost again..

1 pound shrimp or use chopped

4 green onions chopped

4 tablespoons soy sauce

2 teaspoons chopped ginger

1 teaspoon sesame oil or to taste..

2 tablespoons cornstarch mixed with 2 1/2 tablespoons water

Heat oil, stir in ginger and chopped onions Saute for a minute
add the shrimp soy and sesame oil

Mix together the cornstarch & water add to shrimp
it will thicken right away

Let it cool to room temp

fill your buns steam for 20-25 minutes..

You can use crab or lobster meat as well....
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Darcie
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Skeptic
Thanks Alli, I figure I will do the shrimp ones first, maybe tomorrow as I am out of fresh ginger.
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erka
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Gold Star Member
The Chinese are not the only ones who make steamed meat filled buns. The Phillipinos have wonderful buns with a variety of fillings. My favourite is the Bola bola with ground pork, ham, egg yolk and chicken.
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blizzard
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Gold Star Member
Alli, thank you for sharing the recipe! I might work on using flour for the first attempt then non-wheat flour so my D can also enjoy them. I hate to admit this but I do not have steaming baskets! Despite being on my list of items I want to buy and being in Chinatown at least twice a week to deal with our condo I never think to get any.

Trotsky, being surrounded by a choice of Chinese restaurants is a boon indeed. Perhaps the fact I go into town so often is yet another reason I do not attempt to make my own BBQ buns - I have a favourite little Chinese shop for them and another for zong.zi (glutinous rice wrapped in bamboo leaves). I will have to seriously consider moving back to town one of these years - or China.
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