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Barbecued Pork Bun (Cha Siu Bow)

Home | Recipes | B
Chinese Pork/ham

Ingredients:

  • 1/3 c Warm water
  • 1/2 ts Sugar
  • 1 pk Dry yeast
  • 2 1/2 c Flour
  • 2 1/2 c Cake flour
  • 4 tb Sugar
  • 1/2 ts Salt
  • 2 tb Shortening
  • 1 1/4 c Low fat milk
  • 16 Pieces white paper 2 inches square
FILLING
  • 6 oz Chinese BBQ pork, diced
  • 1 tb Oil
  • 2 ts Water
  • 1/2 ts Salt
  • 1/2 ts Sugar
  • 1/2 ts Thin soy sauce
  • 1 ts Oyster sauce
  • 1 ts Hoisin sauce
  • 2 ts Cornstarch
  • 4 ts Cold water (For thickening)

Directions:

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
 
Sift flour, cake flour, sugar and salt into a large mixing bowl.
 
Add shortening, yeast mixture and mil,.
 
Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
 
Heat wok, add oil and stir-fry pork for 2 minutes.
 
Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
 
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using.
 
After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces.
 
Shape each piece into a shallow bowl shape.
 
Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rest for 15 minutes in a warm place.
 
Steam for 25 minutes.
 
SOURCE: Chopstick, Cleaver and Wok.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini