Ingredients with Measurements:
- 1 lb. char siu (Chinese BBQ pork), diced
- 1/4 cup hoisin sauce
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup water
- 2 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup sesame seeds
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 tsp. active dry yeast
- 1/4 tsp. salt
Special equipment needed:
- Bamboo steamer
- Parchment paper
Step-by-step instructions:
1. In a small bowl, mix together hoisin sauce, oyster sauce, soy sauce, sugar, water, and cornstarch. Set aside.
2. Heat vegetable oil in a pan over medium heat. Add diced char siu and green onions. Cook for 2-3 minutes.
3. Add the sauce mixture to the pan and stir until the sauce thickens. Remove from heat and stir in cilantro.
4. In a large bowl, mix together flour, warm water, sugar, vegetable oil, yeast, and salt. Knead until the dough is smooth and elastic.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Roll the dough into a log and cut into 16 equal pieces.
7. Roll each piece into a ball and flatten into a disc.
8. Place a spoonful of the char siu mixture in the center of each disc.
9. Pinch the edges of the dough together to form a bun shape.
10. Cut 16 small squares of parchment paper and place each bun on a square.
11. Place the buns in a bamboo steamer and steam for 15-20 minutes.
12. In a small saucepan, heat the sesame seeds over medium heat until lightly toasted.
13. Brush the steamed buns with the sweet soy glaze and sprinkle with toasted sesame seeds.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
16 buns
Nutritional information:
Calories per serving: 220
Fat: 7g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Pork can be substituted with chicken or tofu.
- Hoisin sauce can be substituted with plum sauce.
- Oyster sauce can be substituted with soy sauce.
Variations:
- Add diced water chestnuts or bamboo shoots to the char siu mixture for added texture.
- Use a different type of BBQ meat, such as roast duck or BBQ beef.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a soft and fluffy bun.
- Use a damp cloth to cover the dough while it rests to prevent it from drying out.
- Brush the buns with oil before steaming to prevent them from sticking to the parchment paper.
Storage instructions:
Store leftover buns in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the buns in a steamer for 5-10 minutes or in the microwave for 30 seconds.
Presentation ideas:
Arrange the buns on a platter and garnish with fresh cilantro and sliced green onions.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Jasmine rice
- Stir-fried vegetables
- Egg drop soup
Suggested side dishes:
- Steamed dumplings
- Egg rolls
- Wonton soup
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more flour.
- If the buns are not fluffy, make sure the dough is well-kneaded and has rested for at least 30 minutes.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftover buns 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:
Sweet, savory, and slightly nutty from the sesame seeds.
Serving suggestions:
Serve the buns as a snack or appetizer.
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Region: Chinese