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Chinese Style Meat Buns

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 04 Nov 2022 20:56:16 -0700
v122.n032.4
* Exported from MasterCook *

                          Buns, Chinese Style Meat

Recipe By     :Joanna Cismaru
Serving Size  : 12    Preparation Time :0:00
Categories    : Asian                           Bread
                 Bread-Bakers Mailing List       Hand Made
                 Main Dish                       Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Dough
      1/2           cup  water
   2 1/2            tsp  dry yeast
      1/4           cup  sugar
   2 1/4           cups  all-purpose flour
   1              large  egg -- beaten
   3               tbsp  oil
      1/2           tsp  salt
                         Filling
   1 1/2             lb  pork loin
   2                tsp  garlic and ginger paste
   1               tbsp  vegetable oil
   2               tbsp  honey
   2               tbsp  hoisin sauce
   2               tbsp  soy sauce -- low sodium
   1               tbsp  red wine
      1/2           tsp  pepper -- freshly ground
      1/4           tsp  salt
      1/2           tsp  five spice powder
   1                tsp  sesame oil
   1               tbsp  vegetable oil
   2             sprigs  green onion -- finely chopped
                         Egg wash
   1                     egg -- beaten

If you've ever been to a Chinese bakery you have seen this type of 
meat buns among many other delicious goodies. These buns are also 
called pork buns, or Char Siu Bao which basically is a barbecued pork 
filled bun. They can be either steamed or baked as I chose to make 
mine. I have never tried the steamed ones, only baked, but I'm sure 
they are just as good. Char Siu refers to the pork filling and bao 
means bun. There's my Chinese lesson of the day.

Prep: 30 mins
Cook: 30 mins
Total: 1 hr

In a small bowl, mix the warm water, sugar and yeast and let it sit 
until it starts foaming, for about 15 minutes. In a large bowl add 
the flour and to it add the egg, oil, salt and the yeast mixture.

Mix it all together using your hands, if you find the dough too 
sticky just add more flour. Knead the dough on a floured surface for 
a few more minutes, until it becomes elastic. Place the dough in a 
lightly oiled bowl and let it rise until doubled in size, in a warm spot.

Cut up the pork loin in small pieces and set aside. In a medium sized 
bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin 
sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame 
oil. Whisk everything all together and add the pork to it. Let the 
pork marinate for about 1 hour, or until the dough is almost ready.

Heat a skillet, over medium heat and add a tablespoon of vegetable 
oil to it. When the oil is hot add the pork mixture including the 
marinade to it and cook until the pork is cooked thoroughly, for 
about 5 minutes. Before removing it from heat, add the green onions 
to it and mix well.

Preheat oven to 350F.

Divide the dough into 12 equal pieces. Roll each piece into a ball.

Using a rolling pin, roll out each ball into a disc, so that it's 
about 4 or 5" in diameter. Place heaping tablespoon of the meat 
mixture in the middle of it.

Seal the bun by gathering up the edges of the disc.

Place the sealed side down bun, on an ungreased baking sheet. Repeat 
with remaining balls and meat mixture.

Brush the buns with egg wash and bake for about 15 to 20 minutes or 
until the buns are nice and golden brown.

Cal 437, Fat 15g, Carb 28g, Sod 381mg, Fiber 1g, Pro 46g

Question: Can I make them the day before, put them to the fridge and 
bake them the next day?
Response: Absolutely!

Question: Beautiful dough! Delicious and so easy to woek with. I 
filled it with tuna, corned beef and hotdog. My family always eat 
them in one sitting. If I'm going to double the recipe should I use 
the same amount of yeast? Thanks for sharing your passion and talent 
with us Jo and warm regards from the Philippines!
Response: I would increase the yeast slightly!

Question: Can you freeze these once they've been cooked? I think they 
would be great as a simple breakfast to just pop in the microwave to heat up.
Respone: Yes absolutely!

Review: I posted a question last weekend about the raspberry buns. 
Well, the filling didnt turn out, so needless to say they were too 
soggy. So, today i thought i would try these buns. I didnt have pork, 
or onions. (and ran out off eggs) So i used chicken breasts, finely 
chopped. marinated them in a Chinese bbq sauce. WOW! this dough is 
unbelievable. It was such a soft, smooth, easy to work with dough. I 
will absolutely make these again!

Review: I'm a Filipino and we love to eat this, this is called siopao 
in my language and we usually eat them steamed but I'd like to try 
baking them this time.

Question: Wow I just made them and they taste amazing just like the 
ones you can buy! My only problem was that the bottoms burned a lot 
for all of them so I had to scrape that off, but other than that they 
were just perfect. Any suggestions for how to prevent the bottoms from burning?
Respone: I'm glad you liked them. I think the bottom burning might be 
because of your oven, not really sure...maybe try putting them on a 
higher rack, that would help.

Question: how do you measure your flour, do you use deep and sweep or 
lightly spooned the flour to the cup? I'd like to know coz I wanted 
to try this recipe. thanks for sharing.
Response: I usually scoop the measuring cup into the flour then level 
it off with a knife.

Review: Char siu bao are my favourite. I could eat them all day.

S(Internet address):
   https://www.jocooks.com/recipes/chinese-style-meat-buns/
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 238 Calories; 9g Fat (35.1% 
calories from fat); 11g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
53mg Cholesterol; 377mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean 
Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2020 - 1204