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Sunday, July 18, 2010

BBQ Pork Buns (Char Siu Bao)

Char Siu Bao is a sweet steamed bun filled with sweet and tangy Chinese BBQ pork, this makes for a great snack, dinner, or appetizer. These can also be frozen*. 
Makes 8 buns

Ingredients for dough:
2 1/2 tablespoons granulated sugar
1/2 cup hot water
2 teaspoons light olive oil
1/3 cup cold milk
1 3/4oz packet of dry active yeast
2 cups all purpose flour
nonstick spray

Ingredients for filling:
3/4lb prepared Chinese Barbecue Pork (Char Siu) , chopped into small cubes
2 tablespoons Char Siu Sauce
1/2 a medium onion, finely chopped
1 tablespoon light olive oil

Filling Directions:

1. Heat oil in a medium-sized pan to med-high heat, add chopped onions and sautee for 2 minutes stirring with a wooden spoon to cook them evenly.

2. Add pork and sauce cook for another 2 minutes, transfer to a covered Tupperware container and refrigerate for at least 30 minutes. (This makes it easier to fill the dough. )

Dough Directions:

1. In a medium-sized bowl combine sugar and hot water stirring until sugar is completely dissolved. Stir in oil and cold milk, lastly stir in yeast and cover with plastic wrap or a towel let rest for 10 minutes.

2. Stir in flour until it is dissolved. On a floured surface knead dough for about 3 minutes or until the dough is no longer sticky, form into a ball. Lightly spray the same bowl with non-stick spray and transfer dough to bowl and top with plastic wrap or a towel. Let dough rest for 30 minutes. (The dough should have almost tripled in size)

Add water to your steamer and get it steaming before adding buns. Whatever type you are using, I do not have a bamboo steamer so I used my large tamale stock pot steamer.

3. Move dough to a floured surface and roll into a log shape, starting in the middle cut dough into 8 equal pieces and roll into 8 balls then roll them out to about 5-6 inches across.

4. Hold one rolled piece of dough flat on the palm of your hand scoop cooled pork mixture onto the middle of the dough, fold the sides around and twist to secure the insides. (There are plenty of instruction videos on how to pleat pork buns just type it in on google.)

5. Place buns onto wax paper squares and into the steamer. Steam for 15 minutes, remove from steamer and let cool for a few minutes. The filling will be warm and delicious!

**Freezing instructions; once the buns cool place onto a wax paper covered baking sheet and freeze for 1 hour, then wrap them tightly with plastic wrap and put into a freezer bag and they will keep for 3 months. To reheat, unwrap them and place back onto wax paper squares and steam for 15 minutes or microwave for 2 minutes unwrapped and covered with a damp paper towel.**

After yeast proofed for 10 minutes.
Dough before resting.
After resting for 30 minutes, big difference in size!
Divided dough.
Rolling dough.
Ready for steaming!
Finished pork bun.
Inside view. Yummmmm!

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