Ingredients for Char Siu Bao Pork Buns
- Char Siu Pork
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- Hoisin Sauce
- [Specific measurement needed - e.g., 1 tablespoon chili garlic sauce]
- Scallions
- Dry Yeast
- 1 tablespoon sugar (for yeast, and additional for dough if needed)
- 1/2 cup warm water (105-115°F)
- All Purpose Flour
- Cake Flour
- 1 teaspoon salt
- Olive Oil
- Lean Pork
- Garlic Cloves
- Gingerroot
- Soy Sauce
- Honey
- Sherry Wine
- Chinese Five Spice Powder
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How to Make Char Siu Bao Pork Buns
- **Make the Char Siu (BBQ Pork):**
- **Marinate the Pork:** In a large bowl, combine [Specific measurements needed for marinade ingredients - see ingredients section] and 1.5 lbs boneless pork shoulder, cut into 2-inch cubes. Marinate for at least 3 hours, or preferably overnight in the refrigerator.
- **Cook the Pork:** Choose your preferred cooking method:
- a) **Roasting:** Preheat oven to 350°F (175°C). Place pork on a roasting rack set over a baking pan with 1 cup of water in the bottom. Roast for 60-75 minutes, or until the pork is tender and easily shreds.
- b) **Slow Cooker:** Combine marinated pork and 3 cups of water in a slow cooker. Cook on high for 1 hour, then switch to low for 7 hours, or until the pork is very tender and easily shreds.
- **Shred the Pork:** Once cooked, let the pork cool slightly, then shred it with two forks.
- **Make the Filling:**
- Sauté 1 tablespoon minced ginger in 2 tablespoons of hot peanut oil for about 4 minutes, stirring constantly.
- Transfer the ginger to a bowl. Add [Specific measurements needed for filling ingredients - see ingredients section], and the shredded char siu pork. Mix well and let cool completely.
- **Make the Dough:**
- **Activate Yeast:** In a small bowl, dissolve 2 1/4 teaspoons active dry yeast and 1 tablespoon sugar in 1/2 cup warm water (105-115°F). Let stand for 10 minutes until foamy.
- **Combine Dough Ingredients:** In a large bowl of a stand mixer fitted with a dough hook, combine 3 cups all-purpose flour, 1 teaspoon salt, and the yeast mixture.
- **Knead the Dough:** Knead the dough on medium speed for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.
- **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- **Shape the Buns:** Punch down the dough and divide it into 16 equal pieces. Roll each piece into a smooth ball. Flatten each ball, add about 1 tablespoon of filling, and pinch the edges to seal, forming a smooth ball.
- **Second Rise:** Place the buns on a lightly oiled baking sheet lined with parchment paper. Cover and let rise for another 15-20 minutes, or until almost doubled in size.
- **Steam the Buns:** Steam the buns in a bamboo steamer basket over boiling water for 8-10 minutes, or until cooked through and fluffy.
- **Serve and Enjoy:** Serve the Char Siu Bao warm. Leftovers can be frozen for later.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
133g
Fat
16g
Carbs
48g
