Steamed Pork Buns (Char Siu Bao)

Steamed Pork Buns (Char Siu Bao)
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon minced garlic
  • 1 ½ teaspoons honey
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • Filling:
  • 1 ½ teaspoons honey
  • + 32 more ingredients
    • 3 ¼ cups all-purpose flour (about 14 2/3 ounces)
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 2 tablespoons rice vinegar
    • Filling:
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 1 cup thinly sliced green onions
    • 3 ¼ cups all-purpose flour (about 14 2/3 ounces)
    • 1 tablespoon low-sodium soy sauce
    • 1 teaspoon minced peeled fresh ginger
    • 3 tablespoons sugar
    • 3 tablespoons canola oil
    • 1 cup warm water (100° to 110°)
    • 1 pound pork tenderloin, trimmed
    • 3 tablespoons hoisin sauce
    • 1 cup warm water (100° to 110°)
    • ½ teaspoon five-spice powder
    • Dough:
    • 1 pound pork tenderloin, trimmed
    • 1 cup thinly sliced green onions
    • 1 teaspoon minced peeled fresh ginger
    • 1 teaspoon minced garlic
    • ¼ teaspoon salt
    • 1 tablespoon low-sodium soy sauce
    • 3 tablespoons sugar
    • 3 tablespoons hoisin sauce
    • Cooking spray
    • 2 tablespoons rice vinegar
    • ¼ teaspoon salt
    • Dough:
    • ¼ teaspoon salt
    • Cooking spray
    • ½ teaspoon five-spice powder

1. To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes. 2. Cut por...

View full recipe at My Recipes

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