Ingredients with Measurements:
- 1 pound of char siu (Chinese BBQ pork), diced
- 1 tablespoon of vegetable oil
- 1/2 cup of diced onion
- 1/4 cup of diced green onion
- 1/4 cup of hoisin sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of white pepper
- 1/2 cup of water
- 2 tablespoons of cornstarch
- 1 package of store-bought bao dough (16 pieces)
- 1 egg, beaten
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat. Add the onion and green onion and sauté until softened.
2. Add the diced char siu, hoisin sauce, soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper. Stir well and cook for 2-3 minutes.
3. In a small bowl, mix the cornstarch with water until dissolved. Add it to the pan and stir until the sauce thickens. Remove from heat and let it cool.
4. Cut 16 pieces of parchment paper into 3-inch squares.
5. Roll out each piece of bao dough into a 4-inch circle. Place a tablespoon of the char siu filling in the center of each circle.
6. Gather the edges of the dough and pinch them together to seal the filling inside. Place each bao on a piece of parchment paper.
7. Place the bao in a steamer basket, leaving some space between each one. Cover and let them rise for 10 minutes.
8. Brush the beaten egg over the top of each bao.
9. Steam the bao for 15-20 minutes or until the dough is cooked through.
10. Serve the bao hot with spicy chili sauce.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Steamer basket: High heat
Serving size:
16 pieces
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 7g
Substitutions for ingredients:
- Char siu can be substituted with diced chicken, beef, or tofu.
- Hoisin sauce can be substituted with barbecue sauce.
- Oyster sauce can be substituted with soy sauce.
Variations:
- Add chopped garlic and ginger to the filling for extra flavor.
- Add diced mushrooms or bamboo shoots to the filling for texture.
- Make mini bao by using smaller pieces of dough and less filling.
Tips and tricks:
- Make sure the filling is completely cooled before filling the bao to prevent the dough from getting soggy.
- Use a damp cloth to cover the bao while they are rising to prevent them from drying out.
- Brushing the beaten egg over the top of the bao will give them a shiny appearance.
Storage instructions:
- Store leftover bao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bao in a steamer basket for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the bao on a bamboo steamer basket for an authentic presentation.
- Garnish with chopped green onion or sesame seeds.
Pairings:
- Serve with hot and sour soup or egg drop soup.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Fried rice or noodles.
Troubleshooting advice:
- If the bao dough is too sticky, dust it with flour before rolling it out.
- If the bao dough is too dry, add a little bit of water to it.
Food safety advice:
- Make sure the filling is cooked through before filling the bao.
- Store leftover bao in the refrigerator and consume within 3 days.
Food history:
- Char siu bao is a popular Chinese dim sum dish that originated in Guangdong province.
Flavor profiles:
- The char siu filling is sweet and savory, while the spicy chili sauce adds a kick of heat.
Serving suggestions:
- Serve the bao as an appetizer or as part of a dim sum spread.
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Region: Chinese