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Cha Siu Bow (Barbecued Pork Bun)

 
  
 
1/3  cup Warm Water  
1/2  tsp Sugar  
1  pack Dry Yeast  
2 1/2  cups Flour  
2 1/2  cups Cake Flour  
4  tbsp Sugar  
1/2  tsp Salt  
2  tbsp Shortening  
1 1/4  cup Low Fat Milk  
16   Pieces white paper 2 inches square  
Filling :
6  oz Chinese BBQ pork (diced)  
1  tbsp Oil  
2  tsp Water  
1/2  tsp Salt  
1/2  tsp Sugar  
1/2  tsp Thin Soy Sauce  
1  tsp Oyster Sauce  
1  tsp Hoisin Sauce  
2  tsp Cornstarch  
4  tsp Cold Water (for thickening)  
Cha Siu Bow (Barbecued Pork Bun)
 
Directions
1. Mix together the warm water, 1/2 tsp. Sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
2. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using.
3. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close and twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rest for 15 minutes in a warm place. Steam for 25 minutes.
   
16 Servings
 
 
 
A soft sweet steamed bun with tasty Chinese BBQ pork inside.
 
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