by Colleen | December 7, 2009 9:52 am
My family love Chinese style bbq pork buns (char siu bao). I had made a roast pork the night before last and wanted to use up some of the leftovers. Of course my pork wasn’t roasted in the traditional Chinese bbq style, but with the addition of a sauce mixed into my roast pork, I felt I could get away with it. For the bun dough I used the master recipe from my copy of Artisan Bread in Five Minutes a Day.
2 cups of roast pork diced (I used leftovers remember)
(Adapted from The Chinese Kitchen by Eileen Yin-Fei Lo)
For the Filling (make while the dough is rising):
5 tablespoons low-sodium chicken stock
1 tbsp oyster sauce
2 1/2 tsp sugar
2 1/4 tsp tapioca or corn starch
2 tsp ketchup
1 1/2 tsp dark soy sauce
Pinch ground white pepper
1 tbsp oil
1 small onion, cut into 1/4-inch pieces
3/4 cup barbecued pork, cut into 1/2-inch pieces
1 1/2 tsp Shao Xing rice wine or gin
1 tsp toasted sesame oil
In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, and white pepper; set aside.
Heat a wok or pan over high heat for 40 seconds and add oil. Coat wok with oil using a spatula then add onion. Lower heat to medium, and cook until onion turns light brown, about 2 minutes. Raise heat to high, add pork, and cook, stirring, for 2 minutes. Add wine, and stir to combine.
Stir the reserved stock mixture and add it to the pan. Cook, stirring, until the sauce thickens and turns brown, 1 to 1 1/2 minutes. Add sesame oil, and stir to combine. Transfer to a shallow dish. Cool to room temperature.
Preheat oven to 375F.
Once the dough has risen for the first time I took small pieces of it and flattened it to the size of a small saucer using floured hands so it didn’t stick.
Then take about one heaped tablespoon of the pork filling and place in the center of the dough disc.
Gather up the sides of the dough disc to form a ball shape enclosing the filling. Be sure to seal the filling inside of the dough or it will leak out. I placed my buns with the gathered seam side down and brushed with a beaten egg to give them a glossy finish.
Place buns on a sheet pan dusted with some flour and bake in the oven for approximately 15-20 mins depending on your oven.
I served mine with a plum sauce for dipping which was a great compliment.
***As I said before, these are a quick cheats way to make pork buns, so if you are looking for the traditional char siu bao, then this recipe probably isn’t for you. It was really a way of using up our leftovers and enjoying the pork in a different way to how it was first served up.
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