Dim Sum Steamed Pork BunsFrom auntybea 8 years ago
- Dough: shopping list
- 3 cups plain flour shopping list
- 1 tbsp. baking powder shopping list
- 2 oz. lard shopping list
- 3/4 cup warm water shopping list
- 1 tsp. white vinegar shopping list
- 1/2 tsp. salt shopping list
- pork Filling: shopping list
- 1 " piece green ginger shopping list
- 1 clove garlic shopping list
- 2 tbsp. oil shopping list
- 1/2 cup water shopping list
- 1 tbsp. hoi sin sauce shopping list
- 1 tbsp. oyster sauce shopping list
- 1 tbsp. soya sauce shopping list
- 1/2 tsp. sesame oil shopping list
- 3 tsp. cornstarch shopping list
- 4 shallots or spring onions shopping list
- 8 oz Chinese barbecued pork shopping list
How to make it
- 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.
The Cookauntybea Vernon, Canada
The Rating8 people
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. wond...moremisterpeter in Southwest Harbor loved it
I love steamed buns...they are so delicious and comforting. Thanks so much for the recipe, hon. ^5 ~Vickielunasea in Orlando loved it
Sounds great! Works for me!bluewaterandsand in GAFFNEY loved it
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