Chinese Pork Buns (Cha Siu Bao)
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
56
Spice
42
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 cups
All-Purpose Flour1.5 tbsps
White Sugar2.5 tbsps
Water1 tbsp
Active Dry Yeast1 tbsp
Baking Powder2 tbsps
Shortening450 g
Pork (finely chopped)1.5 tbsps
Light Soy Sauce1.5 tbsps
Hoisin Sauce1.5 tbsps
Soy Sauce1.5 tbsps
Oyster Sauce2 tbsps
Cornstarch1.5 tsps
Sesame Oil1 tsp
Ground White PepperDirections:
1
Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast
2
Let stand for 10 minutes, or until mixture is frothy
3
Sift the flour and baking powder into a large bowl
4
Stir in 2 tablespoons shortening and the yeast mixture; mix well
5
Knead the dough until smooth and elastic
6
Place the dough in a greased bowl, and cover it with a sheet of cling wrap
7
Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk
8
Cut the pork into 2 inch thick strips
9
Use fork to prick it all over
10
Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce
11
Grill the pork until cooked and charred
12
Cut roasted port into 1/2 inch cubes
13
Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan
14
Bring to the boil
15
Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened
16
Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper
17
Cool, and mix in the roasted pork
18
Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic
19
Roll the dough into a long roll, and divide it into 24 pieces
20
Flatten each piece with the palm of the hand to form a thin circle
21
The center of the circle should be thicker than the edge
22
Place one portion of the pork filling in the center of each dough circle
23
Wrap the dough to enclose the filling
24
Pinch edges to form the bun
25
Let the buns stand for 10 minutes
26
Steam buns for 12 minutes
27
Serve