This is a great recipe. Place an 11-inch bamboo steamer into the wok (the water should not touch the bottom rack of the bamboo steamer) and bring the water to a rapid boil over high heat. These are great to freeze and reheat later!! They had a texture similar to a soft pretzel, and the buns were overall succulent and delicious. Cut the dough into 30g pieces Many products featured on this site were editorially chosen. Cream of Tartar 1/4 tsp Add remainder flour and knead to form a smooth ball (5 mins) the top layer will be a dry membrane but will dissolve once you stir the batter. Remove pork from pan, and let stand 15 minutes. Add the flour mixture and lard to the yeast mixture and mix on low speed until a shaggy dough forms, about 6 minutes. Resource on local fish found in our wet markets, Shanghainese Scallion Oil Noodles Recipe: Super Simple, Super Shiok. 8. (Royal doesn’t). It appears on your ingredient list but does not appear in the steps. All rights reserved. Take your time to stir so that it is mixed thoroughly. Repeat with the remaining buns, filling, and parchment squares. I definitely recommend this recipe to others. You can use 1 cup whole wheat pastry flour without changing the texture. I'm surprised that no one has suggested making them a half or a quarter of their size. These are simply wonderful. Cut a sheet of parchment paper into twelve 2-inch squares. This is followed by the cream of tartare. Water 90ml Set aside. Turn dough out onto a clean surface; knead in baking powder. These are amazing and very simple to make. Nutrition Place 2 generous tablespoons of filling into the center, then fold the edges around the filling to cover and form a sphere. Also, we don't have a bamboo steamer but our veggie steamer works just fine. Add the diced charsiu and green onions and leave to cool. Add 3/4 of flour and mix to form a wet dough Ultimate Durian Guide Hong Kong Style Char Siu Bao Recipe. Delicious! Whisk in the oil to blend and dissolve the yeast. Kick up the spice level with some red chili peppers, cilantro, or jalapeños. This recipe makes 12 buns so make sure your steamer (a bamboo one is best) is big enough before you make the dough. Add the pork, soy and oyster sauces, and sugar, and cook, stirring occasionally, until the sauces are combined and the pork is heated through, about 3 minutes. I have made this several times now. Resource about all the sushi fish! Awesome meal. To prepare the filling, rub five-spice powder evenly over pork. The dumplings steamed very well. Flatten the dough by rolling from the edge to the centre. Place pau on a piece of baking paper and steam over high heat for 8mins. Add charsiu filling to the dough and pleat to form pau. Char siu bao are Chinese (specifically Cantonese) barbecue pork buns. These pork buns were much easier to make than expected. Place 1/4 cup filling in center of dough circle. Water 125ml Lard adds tenderness, richness, and a subtle porky finish. Highly recommended. Coat the pan with cooking spray. Char Siu Bao Recipe Bao Recipe. Also used a metal steamer basket sprayed with cooking spray rather than a bamboo steamer. I have made this several times and my kids love these. Turn dough out onto a lightly floured surface. Let dough rest 5 minutes. I used ground turkey and it tasted good. Water 2 tsp, Part B You have crisco in your recipe. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. On my next try, I will use some white whole wheat flour (1 cup to start) and see if that will work. Using kitchen shears, make 3 cuts in the knotted crown of the bao, each going out from the center (like a peace sign). Good luck!! I only have a small bamboo steamer that holds 6 buns at a time, which meant that the latter 6 had to wait for about 40 minutes before going in, which resulted in them getting a bit yeasty because it was a warm day and they over proofed. Cornstarch adds silkiness to bao dough, mimicking the bleached, low-protein flour commonly used in Chinese bakeries (but harder to find in supermarkets). You may, but it does help to lower the pH which helps produce more gas in the dough. Mix well and leave to ferment overnight. But I think next time, I'll add more water, because it was a really work out to knead that dough. Rose wine 1 tsp (optional) I was really skeptical about steaming dough; I thought for sure it would be a soggy mess, but 15 minutes in the steamer and the buns came out done. So make sure you follow my instructions closely! Chopped green onions. Saveur may receive financial compensation for products purchased through this site. Filling Pinch and seal closed with a twist. https://www.chinasichuanfood.com/char-siu-bao-baked-buns-recipe Ingredients 1 1/2 teaspoons instant dry yeast 3/4 cup lukewarm water 2 tablespoons canola oil 2 tablespoons sugar 2 teaspoons baking powder Scant 3 cups (12 1/2 ounces) flour. 10. Sprayed electric steamer basket with Pam as others suggested. These were very good. Oyster sauce 1/2 Tbsp I steam them in a pasta cooker sprayed with Pam and have had no problem with sticking. Punch dough down; let rest 5 minutes. The ingredients in the meat mixture are very tasty. After 5 mins, your dough should be nice and smooth like this. If it turns a little moist, throw it away and buy a fresh bottle. MyRecipes.com is part of the Allrecipes Food Group. It was very time consuming, but worth the effort once in a while. Cut pork crosswise into thin slices; cut slices into thin strips. Love it!! I used a steamer insert in my spaghetti pot, and my electric steamer instead of a bamboo steamer. The flavor of this recipe is unbelievable. For this pau, the rim should not be too thin. I used ground turkey breast instead of pork. Info. I like this dish very much. Set aside until small bubbles begin to form, about 10 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Crisco 10g, Filling There will be a bit of undissolved, wet paper mache like material in the bag. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Hong Kong Flour 125g, Dough The steamed bao are more common and have a puffy white exterior while the baked bao have a golden brown exterior. I used ground pork instead of tenderloin, and used 1/4 tsp of ground ginger instead of fresh, because I can never use a whole ginger root, but otherwise I followed the directions and the recipe came out PERFECTLY. We reduced the sugar by half in the dough and cut out the extra salt in the filling - this recipe has plenty of sodium "as is." Cornstarch adds a silkiness to bao dough, mimicking the bleached, low-protein flour commonly used in Chinese bakeries (but harder to find in supermarkets). Place steamer in pan; steam 15 minutes or until puffed and set. Castor sugar 60g There is a lot of work in making these from scratch if your not an astute baker, but a nice treat. Sieve in 6g double action baking powder and mix well You will need to put the yeast in a muslin bag, add the water and dissolve the yeast. This pau skin recipe is unique because uses a starter made from “wine biscuit” (酒饼) instead of the normal yeast. But I can imagine chicken and potato curry bao, or barbecue chicken bao ... my husband and I visited the Czech Republic a few weeks ago and they have these yummy fruit filled dumplings that seem very similar to bao, so maybe as a dessert too. They give the pre-ferment a very unique fragrance that is quite different from the usual bread yeast. Stir in the prepared slurry and cook until the sauce thickens, about 1 minute. We tried to use a metal steamer and it was time consuming and the buns stuck. We've perfected char siu bao for the ultimate at-home recipe. Doubles in size--very filling and delicious! You can use instant yeast, but you won’t get the same texture. 1. 2. I also make them smaller and freeze the ones that won't fit in the steamer. Yes, crisco is vegetable shortening. There are two main types of these buns, steamed and baked. Quickly replace the lid and steam, adding more water to the wok as needed, until the buns are puffed up and no longer tacky, about 12 minutes. Use a 6" tortilla press to make perfect dough rounds. The dough is so filling that it's difficult to finish one. I served them with a purchased spicy dumpling sauce. Heat a grill pan over medium-high heat. The centre should be thicker than the sides We have made them twice now. In a 10-inch nonstick skillet over medium-high heat, heat the oil until it shimmers. Unbelievably good! The first time I made these I was in a rush and misread the recipe, didn't allow the dough to rise, and added b. powder at the wrong time. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. If you can’t get hold of them, just substitute with 1/4 tsp instand yeast. (Gently press two fingers into dough. After adding flour and kneading, you will get a dough like this. I have included everything I have learnt here so that you don’t have to go through all the heart aches I have had to go through! Make sure the bowl is covered with cling wrap. I will be making this one again and again! 9. Knead until smooth and elastic (about 10 minutes). The cut surface ensures that the pau will be smooth and shiny. Charsiu 150g (diced) (Here’s the recipe if you wish to make), Sauce Wine Biscuit 10g (half) The filling should have a jelly/paste like consistency. You could alter the filling easily for variety. When ready to steam, place 3 cups of water, ginger, and the lemongrass into a flat-bottomed wok or large, high-sided skillet. They were also popular in our Test Kitchens, where they earned our highest rating. https://www.myrecipes.com/recipe/steamed-pork-buns-char-siu-bao What is it supposed to be in your recipe? I have tried using my steam oven and it doesn’t work! To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes. Make sure your ammonia powder is fresh. I sauteed the meat mixture in a pan and added 1 TBS of flour to thicken. It should be kept in the fridge. Made this after watching a Jamie Oliver show on how to use leftover pulled pork. Can't recommend enough. 6. This is one of those really frustrating recipes which took me a long time to get right even though I was using a tried and tested recipe by veteran culinary instructor Irene Yip. You need to have enough dough on the top in order for it to have enough dough to “pong”! The cut surfaces will form top and bottom of the dough which will be the inside and outside of the pau respectively. Sushi Files Repeat procedure with remaining dough balls and filling. Bring up sides to cover filling and meet on top. Even better if you make extras ahead and put them in the freezer ready to go. These buns are a grab-and-go street food in China. Better than what I had at the market. They are really filling and I can only eat 1/2 with a stir fry... Much easier than I expected and they looked fantastic - presentation was even better than the photo. this link is to an external site that may or may not meet accessibility guidelines. Everybody understands the stuggle of getting dinner on the table after a long day. Light sauce 1 tsp Though away residue and mix in the flour. Meanwhile, uncover half of the bao. I use prepared pizza dough from our grocery store deli to make it easier and faster. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. They are also known as cha siu bao or chashaobao. Repeat with the remaining bao, adding more water to the wok as needed. So I decided to actually spend the time and create one to my liking!