Char Siu Bau - Chinese Barbecued Pork Steamed Buns
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6
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7reviews
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95saves
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7hours20min
Ingredients
Serves: 24
- 280g boneless pork loin roast, cooked and shredded
- 8 tablespoons barbecue sauce
- 3 eschalots, chopped
- 5 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon caster sugar
- 1 recipe Chinese Steamed Buns
Directions
Preparation:50min › Cook:30min › Extra time:6hours marinating › Ready in:7hours20min
- Mix together pork, barbecue sauce, eschalots, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
- Prepare dough for Chinese Steamed Buns.
- Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, then reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm between the buns. At least 5cm space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not come in contact with the buns.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish "blisters". Continue steaming batches of buns until all are cooked.
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Reviews (7)
Used different ingredients. I modified this recipe to be vegetarian- my husband has never had bao because he's veg. (whereas I am a dim sum fanatic), so I decided to fix this problem. I made the bao using seitan (cut up very finely and marinated overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I'm sooo happy! Thanks for the recipe!! - 14 Jul 2008
Add the first step which is grind or finely chop pork, then add other ingredients. This is very different from the Char Siu pork I have had but this is tasty. Kids will like the little buns and the sweet taste. I made this in my pressure cooker and put the buns on the rack and took the gasket out of the pressure cooker. It worked fine as a steamer. - 14 Jul 2008
I loved these! My husband lived in Taiwan for a couple of years and he thought they were close to how he use to eat them. I'm so glad I tried this recipe. I am going to make these often. - 14 Jul 2008