Okay I confess I was so impatient I made pork buns without char siu.
I had some ground pork and just made the stuffing with all the sauces and herbs I use when making char siu, or bbq pork. I made them smaller, not quite appetizer size, but a bit small than normal pork buns.
Success! These turned out great, I got lazy, left the dough in the fridge overnight, and rolled the wrappers today. I have no idea why? I just did.
Well these are great, I don't know why I was always so rigid making these, now I think I can have some fun with variations.
How do you make pork buns?
Those look yummy! My mom makes them too, but only the baked kind. I love them because they are not overly airy to reduce the amount of flour/cutting costs. I wish I could share, but she doesn't even know the recipe because everything is done by the eye and suprisingly tastes the same every time.
Does anyone know of a steamed bun recipe that tastes like the kind at dim sum, the kind that is very fluffy? There are many recipes on the internet, but many complain that they are not the fluffy kind that look cloud white.
re: chef chicklet
Your welcome diva! I use a combo of two reciopes and most of the time yes, I make char sui and then take 1lb of the roasted pork butt and make my filling. However, the recipe I used for this topic, I used ground pork. I was in the mood for pork buns and short on time, decided to use ground pork. It was great. Not a huge big deal, when you're craving something. Anyway. This time ( see the recipe above) I used ap flour, and 2 1/4 tsp yeast. The other recipes (with char siu calls for baking powder and cake flower. As you can see from Mrs. Yu's recipe it is very traditional, and perhaps Americanized version.
But they are really great!
If you're going to bake them, take two egg yolks mixed with 4 T water and 1 tsp of sugar (disolved) and brush the tops.- I haven't baked them before, I love the chew of the steamed bun, but I just might try it your way next time!
I recipe is above, but I also wanted to show you this recipe from Mrs. Yu. These are excellent as well. All of the recipes she gave to us are excelllent!!!
Oh and I don't make the char the way she does, I have a sure fire method and here is the link to that and how it looks. I scanned Mrs Yu's recipe so you might want to try this out also...
BBQ Pork Buns
1 lb of char Siu or Ground pork or protein
3 inches of grated ginger root
6 cloves fresh garlic minced
1 bunch scallions chopped
1 cup cilantro
2 T fresh mint and or basil
1 T sugar
Splash of dry sherry
4 T Hoisin sauce
1 T Oyster sauce
1 T dark soy sauce
1 T Chinese 5 Spice powder
1 t ground clove
½ cup chicken broth
Cornstarch slurry 2 -1 ratio water and cornstarch mix
After sautéing the veggies briefly with the spices, add the meat, and sauté quickly, taste and usually I’ll add more hoisin.
Add the chicken broth bring it back to a boil let it cook about 2 minutes and then add your slurry, let it thicken, and add red food coloring about 4 drops. Mix well
The point is to make the filling so that it isn’t loose, you want it to not be too dry but saucy, so that it oozes a bit when you take a bite, but doesn’t leak when it is being steamed. I think that the best comparison is to make it like a Sloppy Joe consistency…not too saucy though or they leak.
Yeast dough for steamed buns
The dough for the buns can be made with softasilk cake flour or all purpose. Either are good.
The ones I made yesterday were made with ap flour
3 ½ C AP flour
1 cup warm water 120 degrees
1/3 cup sugar
2 T oil
1 tsp sea salt
Dissolve the yeast in the water with a the sugar
Put the flour and the salt in a bowl-mix well with a whisk or use a sieve to mix.
Pour the water, sugar yeast mix into bowl with the flour mix it well and then on a lightly floured board knead it until its smooth and elastic. Place in a greased bowl, cover and let it rise – 1 ½ hr.
Meanwhile make your filling.
You can roll it out make a rope or a rectangle for your even pieces of dough. I just pinch off what size I like and then roll it into a circle about 4 ½ inch round. You’re supposed to roll the edges thinner, I always get impatient. But this will help when you pinch the pleats together to make them look nice and thin at the top.
Place about 2 T of filling in the center pull each side up so that it looks like a crescent. Then with the side that is furthest pull the dough and make a pleat, pick up another tiny piece and pleat and apply pressure to seal it against the last pleat. This sounds harder than it actually is. Let your instinct take over rather than try following the directions, they are confusing.
Keep pleating the dough now work around the next side, the very end you will need to reach down to find the dough pull it up and pleat and press. Then twist the top to seal. They don’t have to be perfect. Space them apart they are going to rise, and if they touch they will tear. You can place them upside down on the steamer (so you don’t see the pleating) or I leave them right side up. Let them rise again for about 30 mins. I cover them with a lightly damped paper towel so they don’t dry out.
Make some foil squares to place them on in the steamer or use a sheet of paper with Pam, to place them on. Steam for 12-15 minutes depends on the size. They will be glossy and smooth looking when they are done. Serve warm or room temperature.
I use a 2 tray bamboo steamer inside my wok. I fill the water up not too far,but that it creates a nice steady stream of steam. I might have to refill it with a bit of water from the tea pot, so I keep a pot ready for that.
HI there diva no I haven't, I was looking around flickr and saw those, of course they loooook great! Also have you ever made the ones that are folded??? I'll find the link and show you.
Of course I will share, can I do it tomorrow? It's hoisin, soy, oyster sauce, fresh ginger, garlic, scallion, cilantro, fresh basil, sugar, Chinese 5 spice, cloves, and sometimes star anise, sometimes not. Ground pork this time. (usually I make bbq pork) but I used the same sauce...
These were really good, and not a wole lot of dough.
I love this dough recipe, its is a little sweet too....tomorrow I'll post it.
re: chef chicklet
I use a Chinese Bamboo double stack, that fits in my wok. I watch the water, not too much or you get soggy buns try to creat nice steam,
Paper line the steam baskets and spray with Pam, change it after each batch cooks.
I keep it on high the whole time for about 14 mins. This can vary, just look at the rolls, they become shiny, and you can tell when they're done.
What about you? How did you do the ones that didn't come out as you would of liked them to?
re: chef chicklet
Thanks for the proceedure.
I used what I had, and that was one of those fold up veggie steamers in a skillet of water with some type of cover.
I had each bun on a piece of parchment. I don't remember shiney, and I recall the buns I tried looked that they shrunk/got extremely wrinkly.
Baking was much easier and an option in the directions in the cookbook.