Baked Char Sui BaoFrom luisascatering 1 year ago
- BBQ pork (Char Siu) shopping list
- 1 lb thick fatty pork chops shopping list
- 3 cloves garlic (finely chopped) shopping list
- 3 think slices fresh ginger shopping list
- 2 tablespoons cooking oil shopping list
- 2 tablespoons organic sugar shopping list
- 2 tablespoons honey shopping list
- 2 tablespoons hoisin sauce shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon mirin shopping list
- 3 drops red coloring (optional) shopping list
- 1/2 teaspoon five-spice powder shopping list
- 1 green onion, thinly sliced shopping list
- ~ shopping list
- Dough (for 12 buns) shopping list
- 2 1/2 teaspoons yeast shopping list
- 1/4 cup organic sugar shopping list
- 1/2 cup warm water shopping list
- 2 cups AP flour shopping list
- 1 egg (medium size - slightly beaten) shopping list
- 3 tablespoons canola oil shopping list
- 1/4 teaspoon sea salt shopping list
- ~ shopping list
- Egg wash: 1 egg yolk beaten with a dash of water shopping list
How to make it
- 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.
- 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.
- Chop pork into small dice and mix with remaining sauce, adding about a tablespoon of cornstarch. Add chopped green onion and combine.
- Dough (I made mine in my bread machine):
- 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.
- 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.
- Place dough on a lightly floured surface and knead for 10 minutes or until smooth and slightly elastic.
- 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.
- Once dough has doubled in size, punch down and divide into 12 portions; shape into round balls.
- 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.
- Place a heaping tablespoon of filling on the dough circle. Gather the edges and seal the bun.
- Place the bun, seal side down, on the baking sheet. Continue with the rest of the dough.
- Once all buns are complete, brush surface with egg wash.
- Place in a preheated oven of 350 F for 15-20 minutes or until golden brown.
The Cookluisascatering San Carlos, CA
The Rating2 people
Made these today. WONDERFUL! Was a bit worried there wouldn't be enough sauce with the pork but it was perfect as was the ratio of bun dough to pork. A great recipe. When I first pulled mine out of the oven they weren't as nice and golden brown as yo...morechuckieb in Ottawa loved it
This is my absolute fave thing at Dim Sum. LOVE BBQ Pork Buns.
Great post.chuckieb in Ottawa loved it
Porky, bready bundles of goodness! I've never had dim sum before so I have nothing to compare but I really do love these! The dough is so good. Kinda sweet and I like that. I cooked up eight and froze four uncooked. I used four pork chops and I ...morefrankieanne in Ukiah loved it