Char siu bao
- 250g (9 oz) boneless pork loin roast, cooked and shredded
- 8 tablespoons barbecue sauce
- 3 shallots, chopped
- 5 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon caster sugar
- 1 recipe Hom Bao
Prep:50min › Cook:30min › Ready in:1hr20min
- Mix together cooked and shredded pork, barbecue sauce, shallots, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
- Prepare dough for Hom Bao.
- Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, then reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm (1 to 2 in) between the buns. At least 5cm space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not com in contact with the buns.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish "blisters". Continue steaming batches of buns until all are cooked.
I really enjoyed making and eating these the dough was quite sticky, and I had to do some last minute reshaping because some of them split whilst I was putting them in the steamer, but other than that nothing to difficult. I will definitely make these again! - 01 Jan 2011
Used different ingredients. I modified this recipe to be vegetarian- my husband has never had bao because he's veg. (whereas I am a dim sum fanatic), so I decided to fix this problem. I made the bao using seitan (cut up very finely and marinated overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I'm sooo happy! Thanks for the recipe!! - 14 Jul 2008
Something else. Question: Is it possible to make them in advance and then heat them in the steamer before serving? and is it possible to freeze them? I love steamed pork buns and would like to serve them for some friends, but on the day I don't have too much time so I would like to prepare as much as possible beforehand. Looking very much foreward to trying them! Thanks! - 01 Dec 2010