Chinese BBQ Pork Buns (Char Siu Bao)
- 1/2 teaspoons Chinese Five Spice
- 1 pound Pork Tenderloin, Trimmed
- 1/4 cups Green Onion, Sliced Thin
- 3 Tablespoons Hoisin Sauce
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Soy Sauce
- 1- 1/2 teaspoon Honey
- 1 teaspoon Minced Fresh Ginger
- 1 teaspoon Minced Garlic
- 1 cup Warm Water (100-110 degrees F)
- 3 Tablespoons Sugar
- 1 package (1/4 Oz. Packet) Dry Yeast
- 3- 1/4 cups All-purpose Flour
- 1/4 teaspoons Salt
- 3 Tablespoons Canola Oil
- 1- 1/2 teaspoon Baking Powder
- 1.
- For the pork filling, rub the Chinese five spice powder over the pork.
- Heat a grill pan over medium heat, coat with cooking spray, and grill on one side 10-15 minutes; flip and cook for another 10-15 minutes, until pork has reached an internal temperature of 155 degrees F. When done, remove pork from the pan and let sit for 15 minutes.
- 2.
- Cut the pork into thin round slices.
- Then cut the slices into small bite-sized pieces.
- Place the pieces in a medium-sized bowl, add the onions, hoisin sauce, rice vinegar, soy sauce, honey, ginger and garlic and stir well.
- Cover and refrigerate.
- 3.
- Now start the dough.
- Add water, sugar and yeast to a large bowl.
- Let sit and bloom for about 5 minutes.
- 4.
- Now add the flour, salt, and canola oil.
- Stir until the dough starts to form.
- (My dough was on the dryer side but it still worked fine.)
- 5.
- On a lightly floured surface, knead the dough until it is smooth and elastic.
- This should take less than 10 minutes.
- In a large bowl, coat the sides with cooking spray and place the dough inside.
- Cover and let sit somewhere warm to rise for about an hour.
- (Gently press into the dough; if your fingermarks stay dented, the dough is done!)
- 6.
- Punch the dough down and knead in the baking powder I sprinkled 1/2 teaspoons in at a time, kneading between turns.
- Let the dough rest for 5 minutes.
- 7.
- Divide the dough into 10 equal portions.
- Working with one dough ball at a time (leave the other doughballs covered in the greased bowl), roll it out to about 5 inches wide.
- Place a heaping tablespoon of filling in the center and bring the sides up to cover the meat/filling.
- I found it easiest to hold the dough ball in my hand and then pinch and twist to seal.
- Repeat with remaining dough balls.
- 8.
- Fill your steamer with about an inch of water, being sure the water doesnt come in through the bottom.
- Bring to a boil.
- Spray the part the buns will sit in with cooking spray.
- Place the buns, seam side down, in the steamer pot so that they do not touch.
- I did 4 at a time.
- 9.
- Steam for 10-15 minutes or until puffed and set.
- Let cool on a wire rack for 5-10 minutes.
- Be careful, the filling is hot!
- Enjoy!
spice, tenderloin, green onion, hoisin sauce, rice vinegar, soy sauce, honey, fresh ginger, garlic, water, sugar, yeast, allpurpose, salt, canola oil, baking powder
Taken from tastykitchen.com/recipes/main-courses/chinese-bbq-pork-buns-char-siu-bao/ (may not work)