Char Siu Bao - Chinese Steamed Pork Buns
2 Tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 Tablespoons light soy sauce
2 Tablespoons oyster sauce
1 Tablespoon sugar
1 Tablespoon cornstarch, dissolved in...
2 Tablespoons water or chicken stock
Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest).
Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds.
Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
Slice the roll crosswise into 1 inch pieces.
Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
Place 2 tablespoons of filling in center of each round.
Gather dough up around the filling by pleating along the edges.
Bring the pleats up and twist securely and firmly.
Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
Steam over briskly boiling water 10 minutes.
May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.
Yields 24 steamed pork buns.
source: Madame Wong's Long-Life Chinese Cookbook
Steamed Bun Dough
This is the basic recipe for making the steamed bun dough used in Char Siu Bao (Mauna Pua'a)
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 Tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 Tablespoons sesame seed oil
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well.
Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May
be frozen. Thaw out in plastic bag and re-steam 10 minutes.
Yields 24 buns
Note: This recipe is reprinted from
"Madame Wong's Long-Life Chinese Cookbook"
courtesy of Sylvia Schulman.