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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
Chinese Steamed Buns (Steamed Pork Bao) Authentic Chinese Recipe
Chinese Steamed BBQ Pork Bun. Delicious and easy to make. Also known as Char Siu Bao. You can make this popular dim snack at home now.
SEE OUR CHINESE COOKING ACCESSORY GUIDE:
For woks, sauces, ingredients, gadgets, cookbooks and equipment to improve your Chinese cooking.
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Recipe is below:
Steamed BBQ Pork Bun (Chinese Char Siu Bao)
Filling:
1 tablespoon cooking oil
1/2 cup chopped onions
1/2 to 1 cup chopped BBQ pork
1/2 teaspoon salt
1/4 cup water
1/2 teaspoon sugar
1 teaspoon oyster sauce
1 1/2 teaspoon soy sauce
1 tablespoon cornstarch in 1/4 cup water
Preheat cooking oil in pan to medium heat. Add onions and BBQ pork and stir fry for 1 minute. Ad salt, water, sugar, oyster sauce and soy sauce. Mix cornstarch in water solution and gradually add to thicken sauce. Put filling into a bowl and let cool for at least I hour.
Dough:
3 cups premix flour
2 tablespoons sugar
1 tablespoon cooking oil
1/2 cup milk
1/2 cup water
Put premix flour into a large bowl. Add sugar and cooking oil. Put more sugar if you want a sweeter dough. Gradually add milk and mix well with a fork or chopsticks. Gradually add water and continue to mix the dough. Cover dough with lid for 15 minutes.
To make the buns (bao)
1/4 cup loose flour
wax paper cut into 2 square
Put loose flour on cutting board or plate. Tear off pieces of dough about the size of a golf ball or larger. With dough between thumb and fingers, flatten dough from middle towards the outside edge. Put 1 tablespoon of the filling in the middle and pull dough to surround the filling. Close off the top of the bun and put on a square of wax paper. You can put 2 tablespoons of filling if you want more filling. Put buns on a tray.
Cooking instructions:
In a pan, bring water to a boil. Put tray of buns in pan and cover with a lid. Steam for 15 to 20 minutes. Makes 12 to 16 buns. Enjoy!
Chinese Steam Pork Bun || របៀបធ្វើនំបាវ || Life With Ly
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???? Inside this video I will you show you how to make Chinese Steam Bun????
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grow bean sprouts -
fold Steam Bun -
How to make Chinese Steam Pork Bun - របៀបធ្វើនំបាវ
Ingredients - 6 small steam buns and 9 big steam buns.
Part 1: Mixing the dough
Mixing the wet ingredients
- 1 & 1/3 cup 1% or 2% warm milk ( 330ML )
- 2 tsp of instant yeast ( 8g )
- 1 /2 tsp of salt ( 2g )
- 2 tbsp of cooking oil ( 30ML )
- 1/3 cup of sugar ( 70g )
- Mix well and cover for 5 minutes
Note: Warm up the milk that is from the refrigerator in the microwave for 45 seconds. Depending on the kind of microwave, it may take shorter to warm up or longer to warm up. Just warm milk not hot.
Mixing dry ingredients
- 4 cups all-purpose flour ( 620g )
- 1 tsp of baking powder ( 4g )
- Mix well together with the hand mixer
Note: If you want whiter steam buns, you can use cake flour.
Part 2 - Pork Filling
- 1 &1/2 lb ground pork ( 700g )
- 2 cups fine chopped cabbage ( 300g )
- 1 bunch of glass noodle ( 40g )
- Dry black fungus ( 20g )
- 6 cloves fine shredded garlic or finely chopped
- 3-4 stalks green onions ( finely sliced )
- 2 tsp sugar ( 8g )
- 1 tsp salt. ( 4g )
- 2 tbsp oyster sauce. ( 40g )
- 1 tsp light soy sauce ( 5ML )
- 1 tsp of garlic powder ( 4g ) (unsalted)
- Chinese Sausages ( 2X )
- 3 eggs. 1 egg for the filling and boil 2 other eggs
Note: garlic powder, if you use garlic powder that have salt, to make sure to reduce salt to 1/2 tsp only.
Note: You will also need the steamer pot ( size large ). The bamboo lid is also recommended. Using the bamboo lid or lip with wrap cloth will help absorb the evaporated water not to drip down on the buns when steaming them. The bun will be cooked dry, not wet, and mushy.
Chinese Steamed Pork Bun Recipe
Traditional Chinese steamed pork bun recipe also called char siu bao. Each soft and tender bun is filled with sweet and savory barbecue pork. You don't have to leave home for delicious dim sum!
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✅ INGREDIENTS:
---Seasoning
• 2 tablespoons oyster sauce
• 4 tablespoons granulated sugar
• 1 tablespoon peanut oil
• 2 teaspoons sesame oil
---Filling Base
• 4 tablespoons peanut oil
• 4 teaspoons shallots, minced
• 3 tablespoons all-purpose flour
• 12 tablespoons chicken stock
• 2 tablespoons dark soy sauce
---Bun Dough
• 1 tablespoon granulated sugar
• ¼ cup water
• 2 ¼ teaspoons active dry yeast
• 4 cups all-purpose flour
• 2 tablespoons lard, or shortening
• ½ cup granulated sugar
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 1 tablespoon baking powder
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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.
Music courtesy of Audio Network: Six String Crystal Fair
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How to Make Nikuman (Chinese Steamed Pork Bun Recipe) | Cooking with Dog
We are making Japanese freshly steamed pork bun Nikuman, a perfect recipe for those cold days. Homemade dough and meat mixture are the best! The process requires a bit of time, but it is definitely worth it!
How to Make Nikuman
(8 pieces)
- Dough -
250g All-Purpose Flour (0.551 lb)
1 tsp Instant Yeast
5g Baking Powder (0.176 oz)
25g Sugar (0.882 oz)
A pinch or two of Salt
1 tbsp Sesame Oil
130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 u.s. cup)
- Meat Mixture -
150g Pork Shoulder Slices (0.331 lb)
1/2 tsp Salt
A pinch of Pepper
1 tsp Sugar
1 tsp Soy Sauce
1 tsp Oyster Sauce
1/8 tsp Five-Spice Powder
1 tbsp Potato Starch
1 tsp Sesame Oil
100g Cabbage (3.53 oz)
40g Spring Onion (1.41 oz)
1 tbsp Chopped Ginger
2 Dried Shiitake Mushrooms
5g Dried Shrimp (0.176 oz)
8 sheets of Baking Paper (2x2 in/5x5cm)
** If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F).
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寒い日に食べたくなるホッカホカの肉まんを作ります。手作りすると皮もあんも絶品です。作るのに時間がかかりますがとっても美味しいので是非作ってください。
肉まんの作り方
<材料>
-生地-
・中力粉:250g
・インスタントドライイースト:小さじ1 (予備発酵のいらないドライイースト)
・ベーキングパウダー:5g
・砂糖:25g
・塩:二つまみ
・ごま油:大さじ1
・ぬるま湯:130ml(椎茸とエビの戻し汁を含む)
-肉あん-
・豚肩ロース薄切り:150g
・塩:小さじ1/2
・コショウ:少々
・砂糖:小さじ1
・しょう油:小さじ1
・オイスターソース:小さじ1
・五香粉:小さじ1/8
・片栗粉:大さじ1
・ごま油:小さじ1
・キャベツ:100g
・長ねぎ:40g
・しょうがみじん切り:大さじ1
・干ししいたけ:2枚
・干しエビ:5g
オーブンペーパー:5×5cm 8枚
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Recipe | Cotton Soft, White, Fluffy Pork Steamed Buns
PORK STEAMED BUNS
DOUGH INGREDIENTS:
5 cups Special bao flour (Red Lotus brand)
1/4 cup sugar
1-3/4 cup Warm water
1 tbsp Instant dry yeast
1 tsp baking powder
2 tbsp Crisco veg. shortening
OTHER INGREDIENT:
Cupcake liner
FILLING INGREDIENTS :
1.5 lbs ground pork
1/2 cup wood ear mushrooms, chopped
1/2 cup round onion, diced
1/3 cup carrots, cubed
3 stalks Green onion, sliced
1 tsp MSG
1 tsp Salt
1/4 tsp black pepper
2 tbsp Oyster sauce
1 tbsp Seasoning soy sauce
1 tsp Sugar
Please adjust seasonings to your liking. Enjoy! Thank you for stopping by my channel. ????❤