Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- ¾ cup warm water
- 2 tablespoons sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon five-spice powder
- 1 teaspoon Chinese rice wine or dry sherry
- 1 pound pork shoulder, cut into small cubes
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Special Equipment Needed:
- Stand mixer
- Rolling pin
- Bamboo steamer
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, baking powder, sugar, and salt. Add the vegetable oil and warm water and mix until a dough forms. Knead the dough for 5 minutes, then cover and let rest for 30 minutes.
2. In a medium bowl, whisk together the sesame oil, oyster sauce, hoisin sauce, soy sauce, honey, garlic, five-spice powder, and Chinese rice wine or dry sherry. Add the pork cubes and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour.
3. Preheat the oven to 350°F.
4. In a small bowl, whisk together the cornstarch and cold water. Add to the pork mixture and stir to combine.
5. Place the pork mixture in a baking dish and bake for 20 minutes, stirring once halfway through.
6. Remove the dough from the bowl and roll out on a lightly floured surface to ¼-inch thickness. Cut out 3-inch circles and place 1 tablespoon of the pork mixture in the center of each circle. Gather the edges of the dough and pinch together to form a bun.
7. Place the buns in a bamboo steamer and steam over boiling water for 10 minutes.
Time:
Preparation Time: 1 hour and 30 minutes
Cooking Time: 30 minutes
Temperature: 350°F
Serving Size: Makes 24 buns
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 24g
Protein: 8g
Substitutions for Ingredients:
- Vegetable oil can be substituted with olive oil.
- Pork shoulder can be substituted with chicken or beef.
- Chinese rice wine or dry sherry can be substituted with white wine.
Variations:
- For a vegetarian version, substitute the pork with mushrooms or tofu.
- For a spicier version, add 1 teaspoon of chili powder to the marinade.
Tips and Tricks:
- For a softer bun, steam for an additional 5 minutes.
- For a crispier bun, bake in the oven for an additional 5 minutes.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 1 minute or in a 350°F oven for 5 minutes.
Presentation Ideas:
Serve the buns on a platter with a variety of dipping sauces.
Garnishes:
Garnish with sesame seeds and chopped green onions.
Pairings:
Pair with a side of steamed vegetables or a simple salad.
Suggested Side Dishes:
- Steamed vegetables
- Simple salad
- Fried rice
Troubleshooting Advice:
- If the buns are too dry, add a few tablespoons of water to the dough before kneading.
- If the buns are too wet, add a few tablespoons of flour to the dough before kneading.
Food Safety Advice:
- Make sure to cook the pork thoroughly before eating.
- Make sure to store the buns in an airtight container in the refrigerator.
Food History:
Char Siu Bao is a popular Chinese dish that originated in the Guangdong province of China. It is a steamed bun filled with sweet and savory barbecued pork.
Flavor Profiles:
This dish has a sweet and savory flavor with hints of garlic, five-spice powder, and sesame oil.
Serving Suggestions:
Serve as an appetizer or as a main dish with a side of steamed vegetables or a simple salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese