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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Char sui bao is a Cantonese barbecue-pork-filled bun. They are one of the most popular types served at dim sum places. They are pretty much cute little packages for anyone who love porky, bready things :-) Ingredients:
bbq pork (char siu) |
1 lb thick fatty pork chops |
3 cloves garlic (finely chopped) |
3 think slices fresh ginger |
2 tablespoons cooking oil |
2 tablespoons organic sugar |
2 tablespoons honey |
2 tablespoons hoisin sauce |
2 tablespoons soy sauce |
1 tablespoon mirin |
3 drops red coloring (optional) |
1/2 teaspoon five-spice powder |
1 green onion, thinly sliced |
dough (for 12 buns) |
2 1/2 teaspoons yeast |
1/4 cup organic sugar |
1/2 cup warm water |
2 cups ap flour |
1 egg (medium size - slightly beaten) |
3 tablespoons canola oil |
1/4 teaspoon sea salt |
egg wash: 1 egg yolk beaten with a dash of water |
Directions:
1. Filling:
2. Marinate the pork with 2/3 of the char siu sauce overnight. Add 1 1/2 tablespoons cooking oil into the remaining char siu sauce. Keep in the fridge.
3. The next day, heat the oven to 375 degree F and roast the char siu for 15 minutes (shake off the excess char siu sauce before roasting). Turn oven up to broil until the char siu is charred charred. Remove from oven, wrap in foil and let rest for at least 15 minutes.
4. Chop pork into small dice and mix with remaining sauce, adding about a tablespoon of cornstarch. Add chopped green onion and combine.
5. Dough (I made mine in my bread machine):
6. Place the sugar and warm water in a bowl; mix until sugar dissolves. Add yeast and leave it for 10-15 minutes until it blooms.
7. Sift flour into a large bowl. Add yeast mixture, egg, oil and salt; stir to mix. Use your hands to bring the flour mixture together.
8. Place dough on a lightly floured surface and knead for 10 minutes or until smooth and slightly elastic.
9. Place in a lightly oiled bowl; cover with a damp cloth and leave to rise until doubled in size, approximately 1 to 2 hours depending on room temperature.
10. Assembly:
11. Once dough has doubled in size, punch down and divide into 12 portions; shape into round balls.
12. Use a rolling pin to roll a ball into a 2-inch disk. Then pick up the piece of dough and gently pull the edges to enlarge to a 3-inch diameter disk. The dough will be slightly thicker in the center.
13. Place a heaping tablespoon of filling on the dough circle. Gather the edges and seal the bun.
14. Place the bun, seal side down, on the baking sheet. Continue with the rest of the dough.
15. Once all buns are complete, brush surface with egg wash.
16. Place in a preheated oven of 350 F for 15-20 minutes or until golden brown.
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