Char Siu Bao – A small batch

August 18, 2013 at 4:38 pm Leave a comment

char siu bao-001

A savory sibling to the previously posted Bao; these are filled with seasoned pork.

Dough
1 scant teaspoon active dry yeast
1/4 cup warm water
1 1/2 tablespoons granulated sugar
1/2 cup AP flour
1/4 cup self-rising flour
1 teaspoon butter, melted

parchment or waxed paper, cut into approximately 3” squares

Combine flours, sugar, yeast, warm water, and melted butter
mix until well combined
(the dough will be a shaggy mess at this point)

Turn the dough out onto a floured surface
kneading until smooth and elastic, about 10 minutes

Allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

Filling
1 teaspoon 5 spice powder: pepper, anise, clove, cinnamon, and fennel seed, ground
1/3 pound pork, ground or cut into very small pieces (about a cup)
1 green onion, thinly sliced
1/2 cup cabbage, shredded
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon freshly grated ginger
1 clove garlic, grated
pinch of salt

Brown the meat
add the spices
add cabbage, green onion, ginger, and garlic
add hoisin, vinegar, soy, and honey
cook until most of the liquid has evaporated
set aside

Punch down dough and knead briefly (about 5 minutes)
roll the dough into a log
divide the dough into approximately 6 portions
flatten and shape each portion, with your hands, into circles
spoon about a tablespoon of prepared pork filling into the middle of the flattened dough
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto the prepared parchment squares

Steam the buns over high heat, covered, for about 15 minutes
serve hot

Makes 6 buns

Left overs can be stored in an air-tight container and steamed again later

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Entry filed under: Chinese, For One or Two, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: , , .

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