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Cha Siu Bao Sweet Barbecue Pork Buns

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Ingredients

Adjust Servings:
10 ounces cooked char siu pork (chinese barbecue pork)
4 tablespoons mushrooms chopped
1/3 cup water
3 teaspoons cornstarch
1/4 teaspoon salt
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon hoisin sauce
1 teaspoon sugar

Nutritional information

233.1
Calories
41g
Calories From Fat
4.7g
Total Fat
0.9 g
Saturated Fat
2.7mg
Cholesterol
324.2mg
Sodium
40.9g
Carbs
1.7g
Dietary Fiber
2.5g
Sugars
6.3g
Protein
774g
Serving Size (g)
1
Serving Size

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Cha Siu Bao Sweet Barbecue Pork Buns

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    I frequently make char sui bao and thought I'd try a different recipe. While the filling in this is very nice, the cooking instructions do not work. Normally you leave the bao dough to rise before filling it, then let it rise again, then steam. So if you follow this recipe (which I did) the dough does not cook in the 10 minutes stated, it needs more like 25+, after 10 minutes it's still uncooked and sticky. Don't know if the chef has accidentally left out this step! The dough was also therefore not as fluffy as it should be and seemed to be missing the sweetness it normally has. Most recipes have around 1/4 cup of sugar in the bao dough. I still enjoyed making these as always but the dough let it down a bit, sorry! We still enjoyed eating them after steaming them til cooked though.

    • 180 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Cha Siu Bao (Sweet Barbecue Pork Buns), Cha siu bao are a traditional Chinese dish and one of my fiancee’s favorites – she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I’ve got it. These are somewhat time-consuming to make, but are well worth it on special occasions. Prep time includes time for the bao to rise., I frequently make char sui bao and thought I’d try a different recipe. While the filling in this is very nice, the cooking instructions do not work. Normally you leave the bao dough to rise before filling it, then let it rise again, then steam. So if you follow this recipe (which I did) the dough does not cook in the 10 minutes stated, it needs more like 25+, after 10 minutes it’s still uncooked and sticky. Don’t know if the chef has accidentally left out this step! The dough was also therefore not as fluffy as it should be and seemed to be missing the sweetness it normally has. Most recipes have around 1/4 cup of sugar in the bao dough. I still enjoyed making these as always but the dough let it down a bit, sorry! We still enjoyed eating them after steaming them til cooked though., Cha siu bao are a traditional Chinese dish and one of my fiancee’s favorites – she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I’ve got it. These are somewhat time-consuming to make, but are well worth it on special occasions. Prep time includes time for the bao to rise.


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    Steps

    1
    Done

    You Can Use My Recipe For Char Siu (#34265) or Make It With a Mix- Both Powdered and Liquid Mixes Are Available at Asian Food Stores.

    2
    Done

    I Like the Noh Brand, Personally.

    3
    Done

    Chop the Char Siu and Mushrooms Finely.

    4
    Done

    Combine the Water and Cornstarch and Stir Into the Char Siu and Mushrooms.

    5
    Done

    Add Salt, Soy Sauce, Sesame Oil, Hoisin Sauce, and Sugar, and Add Enough Food Coloring to Color the Mixture a Bright Red.

    6
    Done

    Heat the Oil and Lightly Cook the Garlic, Then Add the Rest of the Filling Mixture and Cook Until Thick.

    7
    Done

    to Make the Bao Dough, Dissolve the Yeast and Sugar in the Water and Let Stand For 5 Minutes.

    8
    Done

    Combine Water With Salt, Milk and Oil; Stir in Flour.

    9
    Done

    Knead 5-10 Minutes or Until Dough Is Smooth.

    10
    Done

    Divide Dough Into 8 Even Balls.

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