Char Siu Bao
Chinese Steamed Buns with Barbecued Pork Filling



From: "Jeannine Holt"
I have recently discovered how delicious Chinese cooking is.
I would especially love recipes for Char Siu Bao
If anyone has recipes for that and would be willing to
share, I would be most grateful.

Char Siu Bao

Submitted by: Residential Services Division
Organization: Hawaiian Electric Company

3 1/2 cups flour
1 Tablespoon shortening
1/4 cup sugar
1 pkg active dry yeast
1 cup warm water
char siu filling

Char Siu - Barbecued Pork Filling

2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken
stock

Put three cups of the flour into a bowl. Cut in shortening. Stir in two
tablespoons of the sugar. Combine the remaining two tablespoons sugar
with the yeast and add 1/3 cup of the warm water. Stir until yeast is
dissolved. Add the remaining 1/2 cup flour; mix well. Combine flour
mixture, yeast mixture and remaining 2/3 cup water. Knead on lightly
floured board five minutes or until the dough is smooth and elastic.
Place dough in a greased bowl and divide into 18 portions. Oil hands and
flatten pieces of dough. Put about 1 tablespoon filling in center of
dough. Form buns by pulling dough up and around filling. Pinch and seal
seams. Place on squares of waxed paper. Let rest 20-30 minutes. Place on
rack and steam 15 minutes. Makes 18 buns.


Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30
seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and
sugar. Pour in dissolved cornstarch. Stir fry quickly until pork is
glazed. Remove to bowl and allow to cool.

On a floured board, knead dough 1 minute and roll into one long,
sausage-like roll 2 inches in diameter.
Slice the roll crosswise into 1 inch pieces.
Flatten each piece with the palm of your hand and roll with
rolling pin into 3 inch rounds.
Place 2 tablespoons of filling in center of each round.
Gather dough up around the filling by pleating along the edges.
Bring the pleats up and twist securely and firmly.
Place each bun on 2 inch square of aluminum foil on steamer tray.
Cover with a towel. Let rise 1 hour, until dough springs back when
touched with finger. Remove towel.
Steam over briskly boiling water 10 minutes.
May be prepared in advance. May be frozen. Thaw out in plastic bag and
steam 10 minutes.

(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese
Cookbook", courtesy of Sylvia Schulman).




Char Siu Bao

Filling

1 lb ground pork or beef
1 tsp garlic, minced
3 each Tbsp onion or leek, chopped
5 each dried mushrooms, soaked in water and chop
1 lb spinach or cabbage, boiled, drained, chopped
3 each Tbsp sesame oil
3 each Tbsp salad oil
4 each Tbsp soy sauce
1 tsp salt
1 tsp sugar
2 each Tbsp wine
1/2 tsp MSG (optional)

Dough

8 cup water
2 each Tbsp sugar
1/2 tsp salt
3 each Tbsp oil
8 tsp dry yeast
4 cup warm water (more or less, according to quality of

Mix all filling ingredients thoroughly in a bowl to form filling for buns.
Mix dry yeast with water and add to flour. Add other dough ingredients
and knead into a soft dough. After dough is well kneaded, place in
floured bowl and cover. Allow dough to rise for 1 hour in a warm
place. When dough has risen, knead it again on a flour-sprinkled
board and roll it into a long sausage. Cut sausage into 1-inch
lengths, flatten these pieces, and roll each out to the size of a
saucer to form wrapping. Put 1 tablespoon of filling in center of
each wrapping, flute edges of wrapping, bring edges together to form
a sack, and seal by giving a slight twist and pinching with thumb and
forefinger. Place buns in steamer rack on a wet cloth and steam for
15 to 20 minutes. Note: Leftover buns may be served after reheating,
either by steaming or frying. The filling (A) may also be fried to
produce an altogether different and delightful flavor. Source; Mrs.
Ma's Chinese Cookbook by Nancy Chih Ma.

from me to you

Linda in Tennessee


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