Chinese Pork Buns Cha Siu Bao Recipes

Chinese Pork Buns (Cha Siu Bao) image

You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!

Recipe From allrecipes.com

Provided by MC

Categories Bread Yeast Bread Recipes

Yield 24

Number Of Ingredients 19

Char Siu Bao (Pork Buns) image

This legendary Asian street food isn't as hard to make as you might imagine. Add chili paste to the marinade if you want to add a kick. Feel free to substitute the vegetables as desired to make your own unique pork buns!

Recipe From food.com

Provided by Late Night Gourmet

Categories Pork

Time 2h30m

Yield 8 pork buns

Number Of Ingredients 18

Char Siu Bao (Pork Buns) image

I adapted the char siu recipe from my friend Mitch's late Great Uncle Kennie's recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an Asian deli that sells char siu (Chinese BBQ pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to Pneuma for putting this recipe in her best of 2008 cookbook!

Recipe From food.com

Provided by Maito

Categories Yeast Breads

Time 1h20m

Yield 16 buns, 4-8 serving(s)

Number Of Ingredients 22

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Jan 20, 2021 Baked char siu bao (叉燒麵包) are classic pastries from Chinese bakeries. The soft and light bun surrounds a mouth-watering …

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In a small bowl, mix together the sugar, oyster sauce, hoisin sauce, soy sauce, sesame oil, paprika, and salt.
Once the filling has chilled, divide it into 12 portions of about 40 to 45 grams or 2 tablespoons each. I usually use a medium cookie scoop to scoop out a heaping scoopful of filling.

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STEAMED BBQ PORK BUNS (CHAR SIU BAO) RECIPE - THE WOKS OF LIFE

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May 9, 2015 For the char siu bao filling: Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to …

4.9/5 (163)

Total Time 3 hrs 30 mins

Category Dim Sum

Calories 687 per serving

In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.

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CHAR SIU BAO RECIPE - TASTE OF ASIAN FOOD

From tasteasianfood.com

Reviews 68

Calories 410 per serving

Category Breakfast

How to prepare the meat filling. Here are the steps: Heat the oil in a pan or wok, and sauté the chopped onion for 1 to 2 minutes over medium heat until fragrant, soft and transparent.
How to make the char siu bao dough. Here are the steps: a. Prepare the starter. Sprinkle the dry yeast in warm water. Wait for about five minutes or until it is completely dissolved.
How to wrap the filling. The best way to understand how to wrap the filing is to watch the embedded video. The following is the summary: Roll out the dough to a round shape, but leave the center slightly thicker as this is the bottom part of the Pao.
The right way to steam the Char Siu Pao. Place each Pao seal side up on a small piece of oiled baking paper. Let the Pao rest for 15 minutes before steaming.
Storage: How to keep the Char Siu Pao for an extended period. You may want to make a large batch of Char Siu Bao and keep part of it. The best way is to steam only the number of pao you want, and froze the raw pao (with the cooked filling inside).

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From foodnetwork.com
Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, …

Author Grand Harbor

Steps 7

Difficulty Intermediate

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CHA SIU BAO - WIKIPEDIA

From en.wikipedia.org
Char siu bao ( simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Cantonese Yale: chā sīu bāau) is a Cantonese barbecue -pork-filled baozi (bun). [1] The buns are filled with barbecue …
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From wikizero.com
Cha siu bao; Simplified Chinese: ... 叉燒包: Jyutping: caa¹ siu¹ baau¹: Cantonese Yale: chā sīu bāau: Hanyu Pinyin: chāshāo bāo: Literal meaning: barbecued pork bun: …
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