Recipe

Dim Sum Steamed Pork Buns Recipe

Add Step-by-Step Photos	Auntybea / All my dishes 1 year, 6 months ago These are those delicious steamed pork buns you get when you go for Dim Sum. They are quite easy, can be frozen and are absolutely delicious (better than any I've ever had at Dim Sum!) You will need a couple of bamboo steamer baskets to make these... More Prep:60m Cook:20m Servings:12	Auntybea
	buns

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Ingredients

Dough:

3 cups plain flour

1 tbsp. baking powder

2 oz. lard

3/4 cup warm water

1 tsp. white vinegar

1/2 tsp. salt

Pork Filling:

1 " piece green ginger

1 clove garlic

2 tbsp. oil

1/2 cup water

1 tbsp. hoi sin sauce

1 tbsp. oyster sauce

1 tbsp. soya sauce

1/2 tsp. sesame oil

3 tsp. cornstarch

4 shallots or spring onions

8 oz Chinese barbecued pork

Directions

Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soya sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornstarch, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finelyl chopped shallots, stir until combined. Allow pork mixture to become completely cold.

To make the dough sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out onto lightly floured surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead again lightly. Cut dough into 12 equal portions. Roll each portion into a ball.

Take each ball of dough and roll out on floured surface to a 4 " circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in cntre of round. Press edges of dough together.

Take the two ends of the bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of wax paper into 5 " squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of wax paper. Freeze at this point, if freezing. Remove and thaw to cook.

Choose a saucepan slightly smaller than the diameter of the steamer you are going to use. Fill saucepan about one-third full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks in same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. There is no need to change position of racks during cooking time. Makes 12 buns.

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Comments

misterpeter 1 year, 6 months ago said:
Ah yes... cha shiu bau.. love them. my favorite breakfast when i lived in san franisco in the sixties. we used to walk thru chinatown and buy these and several other varieties of dim sum, all tied up in a pink box,and go to the park to eat them. wonderful fuzzy memories. they are a hassle to make, i have done it on several occasions, but if you can bring yourself to make them you will be rewarded with something you will remember for a long time. go for it! a 5 of course. one other thing.. you can steam them in a vegetable steamer as well as the bamboo baskets.

lunasea 1 year, 6 months ago said:
I love steamed buns...they are so delicious and comforting. Thanks so much for the recipe, hon. ^5 ~Vickie

bluewaterandsand 1 year, 6 months ago said:
Sounds great! Works for me!

autumnredsandgolds 3 months, 2 weeks ago said:
I've noticed that many recipes use yeast in lieu of or in addition to baking powder in their steamed-bun recipes.
What effect is this substitution likely to have on the volume/texture of the bun, and which method do you think is most authentic?

autumnredsandgolds 3 months, 2 weeks ago said:
Also, 4 shallots seems a bit extreme for a half lb of pork!

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