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How To make Chinese Steamed Pork Buns 1
2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4 Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
1 Clove garlic, crushed
1 1/4 c Water
1 tb Cornstarch
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Vegetable Shortening or lard
1 ts White vinegar
Water 2 Whole pork tenderloins,
About 12 ounces 1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired 1/2 ts Ground cinnamon
1 Clove garlic, crushed
1 Green onion
NOTE: these buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or in sets of two of three tiers. For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan. The above is quoted directly from a section connected to the recipe. This is my own note. I do not like the flavor that a bamboo steamer imparts to recipes; therefore, I bought an aluminum Chinese steamer. 1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop
pork and onions finely. 2. Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger
and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir two minutes. Combine 1/2 cup of the water and the constarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flour, baking powder and salt in large bowl. Cut or rub in
shortenilng until mixture resembles bread crumbs. Combine remaining 3/4 cup of the water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough into 12 equal portions. Shape each portions into a smooth ball. 4. Roll each ball of dough on lightly floured surface into a circle 5 to 6
inches in diameter. Brush around edges lightly with water. Spoon a heaping tablespoon of pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together. 5. Cut waxed paper into twelve 5-inch squares. Brush one side of paper
lightly with oil. Place a bun, seam side down, on each square. 6.Place buns with paper in single layer on steamer rack over boiling
water. Cover and steam buns until done about 20 minutes. Yield: 1 dozen BARBECUED PORK: 1. Remove and discard fat from meat. 2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic
and onion in large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionaly. 3. Drain pork, reserve marinade. Place pork on wire rack over baking pan.
4. Bake in preheated 350 degree F. oven until done, about 45 minutes.
Turn and baste frequently during baking. 5. Remove pork from oven. Cool. Cut into diagonal slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER GUIDE
How To make Chinese Steamed Pork Buns 1's Videos
The BEST Bao Steamed Buns Recipe
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Ingredients
1/3 cup warm water
1/2 cup warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp avocado, vegetable or canola oil
2 1/2 cups all purpose flour (use blenched flour if you want complete white buns)
1/2 tsp baking powder
1/4 tsp salt
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Japanese Pork Buns, Butaman
Makes large 8 buns
Ingredients
For the Dough (Recipe originally inspired by kitchme.com)
1 Tbsp Active dry yeast
1 tsp sugar
1/4 cup all purpose flour (use blenched flour if you want complete white buns)
1/4 cup warm water
1 1/2 cup all purpose flour (use blenched flour if you want complete white buns)
1/4 tsp salt
2 Tbsp sugar
1/2 cup warm water
1 Tbsp oil (I used avocado oil. You can use any oil that has light color and flavor ex. vegetable, canola or sunflower seeds)
1/2 tsp baking powder
For the Filling
1/2 medium size onion, chopped
1/2 large leek only white & light green part, chopped
1 clove garlic
4 oz ground pork
1 Tbsp soy sauce
1 tsp sake
1/2 Tbsp sugar
1/8 tsp salt
1/4 tsp black pepper
Asian mustard or sriracha to your taste
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How To Make Nikuman (Steamed Pork Buns) (Recipe) 肉まんの作り方 （レシピ）
Homemade soft moist white bun wrapped around a delicious pork filling with shiitake mushroom, cabbage, and scallion.
For the complete recipe, please visit:
Ingredients:
For the dough
10.6 oz (300 g) all-purpose flour and more for dusting (See Note 1)
Scant 2 Tbsp. (20 g) sugar (See Note 2)
½ tsp. salt
1 tsp. baking powder
1 tsp. instant dry yeast
1 Tbsp. canola oil (or vegetable oil)
160-170 ml (160-170 g) water (See Note 3)
For the filling
2 dried shiitake mushrooms
½ cup water
1 scallion/green onion
4 large cabbage leaves (180 g)
1 tsp. salt
¾ lb. (340 g) ground pork
1” (2.5 cm, 15 g) ginger
1 tsp. sugar
1 Tbsp. sake
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. potato/corn starch
Freshly ground black pepper
NOTE:
Note 1: 300 g (10.6 oz) all purpose flour = ROUGHLY 2 1/3 cups.
Note 2: “Scant” 2 Tbsp. means “just barely” 2 Tbsp. Don’t fill the Tbsp. to the top and use slightly less than the required amount. (2 Tbsp. of granulated sugar is 25 grams, but we only need 20 grams.)
Note 3: Start with 160 gram/ml of water first. Depending on the weather, you might need more.
Note 4: You can divide into less pieces of dough to make bigger buns. It's also easier to work with smaller dough to make nice pleats when you wrap because it's hard to hold a big dough and filling in one hand.
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Chinese Steamed Buns (basic dough)
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Chinese Steamed Buns
Ingredients:
560 grams plain flour
11 grams instant dry yeast
1/2 teaspoon salt
1 teaspoon baking powder
30 grams fine sugar
30 gram vegetable oil
320 grams whole milk
EASY CHINESE STEAMED BUNS RECIPE ( MANTOU RECIPE ) #recipe #cooking #chinesefood #mantou #snack
Steamed Pork Buns Recipe - Baozi
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I have been craving these lovely delicious homemade buns for a long time. This is not a popular bun filling in china. I only had it in my hometown, a small city in the South of China. So I am very surprised that I can get this ingredient and share it with you.
INGREDIENTS FOR THE FILLING
- 3 tbsp of cooking oil
- 1 piece of scallion, diced
- 1/2 tbsp of diced ginger
- 3 cloves of garlic, diced
- 1 shallot, sliced
- 1 pound (454 grams) of ground pork
- 3 ounces of dehydrated bok choy (Can also use dried mushroom, wood ear fungus, or even fresh vegetables.) (Amazon Link:
- 1 tsp of sugar
- 1/2 tsp of salt or to taste
- 1 tbsp of oyster sauce
- 1 tbsp of soy sauce生抽 (Amazon Link -
- 1.5 tbsp of chinese cooking wine料酒 (Amazon Link:
- 1 tsp of dark soy sauce老抽 (Amazon Link:
INGREDIENTS FOR THE BUN WRAPPERS
- 500 grams (1.1 lb) of all-purpose flour
- 280 grams (10 ounces)of room temp water
- 1 tbsp of sugar
- 2 tsp of dry yeast
- 1.5 tsp of baking powder
INSTRUCTION
- 梅菜干(Mei Cai Gan), it is a category of sundry leafy vegetables in Hakka cuisine. If you can’t find this ingredient, you can use dry shitake mushroom, wood ear fungus, or fresh vegetables. Soak the dehydrated bok choy in some warm water for 3 hours in advance.
- 3 hours later, take it out and squeeze the water. The end of the stem is a little tough and fibery. Cut it off and discard it. Slice the bok choy finely and set it aside.
- Finely diced some ginger, a few cloves of garlic, and a piece of scallion. Slice a small shallot thinly.
- Heat your wok and add some cooking oil. Saute all the aromatics until the shallot becomes a bit translucent. Push it to the side and add the ground pork. Stir for a minute or 2, then push everything to the side again. Add the dehydrated bok choy. Cook the bok choy until it absorbs the meat juice. Mix everything then we can add the seasonings: 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1.5 tbsp of Chinese cooking wine, 1/2 tsp of salt, 1 tsp of sugar, 1 tsp of dark soy sauce. Mix thoroughly and the filling is done.
- Let’s move on to the buns. Combine 500 grams of all-purpose flour with 1.5 tsp of baking powder.
- Add 1 tbsp of sugar and 2 tsp of dry yeast into 280 grams of water. Mix until the sugar is dissolved. Pour this yeast water into the flour in batches. Knead until a smooth dough forms. Cover that and let it sit for 5-8 minutes.
- Poke a hole in the center of the dough and use that to stretch the dough into a big ring. Cut one side open and you have a long log. The amount I gave is enough to make 12 big buns, so we gonna cut this into 12 even pieces and shape each piece into a smooth ball.
- Flatten the ball with the palm of your hand. Then use a rolling pin to roll it bigger. Lift the sheet and roll the edge to make it thinner. Eventually, you will have a wrapper with a thinker middle and a thinner edge.
- Put the filling in the middle of the wrapper. This is how I close the buns. Your thumb and middle finger go under the wrapper, and the forefinger goes above it. Lift it to make the first pleat. Keep folding it to continue making the pleats. Do it all the way around. When you reach the end, just twist and pinch to close the buns.
- Brush a thin layer of oil in the steamer. Put the buns in. Leave some space between each bun because they will be bigger after steaming.
- You just put the buns above some warm water. Let it sit for 15-20 minutes.
- 20 minutes later, you can turn the heat to high and bring the water to a boil. Once you can see the steam coming up, start counting the time. Let it steam for another 15 minutes. Then you can turn off the heat but do not open it immediately. Let it sit for at least 3 minutes or else the skin will shrink once the cold air hit the buns and you will lose the fluffiness.