Char Siu Bao

 
When I first had dim sum many, many, many years ago, I fell in love with the char siu bao. The soft dough encasing a barbequed pork that’s slightly sweet and full of flavor. I would get so full off of the bao that I wouldn’t be able to eat anything else…and we would order some to go! The process of making one always seemed like a challenge but today I’m up for challenges. After researching many recipes, I came across one that most likely seemed to be successful.
 
char siu bao
 
char siu bao

char siu bao

Char siu bao
Yields 24
Write a review
Print
Total Time
3 hr 30 min
Total Time
3 hr 30 min
155 calories
28 g
0 g
3 g
4 g
1 g
67 g
131 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
67g
Yields
24
Amount Per Serving
Calories 155
Calories from Fat 25
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 131mg
5%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
4%
Sugars 3g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Filling
  1. 1/2 cup low sodium chicken broth
  2. 2 tbsp oyster sauce
  3. 5 tsp granulated sugar
  4. 4 tsp cornstarch
  5. 1 tbsp dark soy sauce (this is not the same as regular soy sauce)
  6. 1/2 tsp kosher salt
  7. pinch white pepper, freshly ground
  8. 2 tbsp peanut oil
  9. 1/2 cup yellow onion, diced (1/4 inch)
  10. 1 1/2 cups char siu pork, fine dice (I did 1/4 inch)
  11. 1 tbsp Shaoxing Chinese sherry
  12. 1 1/2 tsp sesame oil
Dough
  1. 1/4 cup sugar
  2. 1 3/4 cup warm water (105-115 degrees Fahrenheit)
  3. 1 tbsp yeast
  4. 6 cups flour
  5. 1 tbsp baking powder
  6. 2 tbsp shortening
beta
calories
155
fat
3g
protein
4g
carbs
28g
more
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe visit Use Real Butter

Char siu bao pork
Write a review
Print
Total Time
1 hr
Total Time
1 hr
1464 calories
50 g
432 g
81 g
124 g
21 g
594 g
2101 g
42 g
0 g
53 g
Nutrition Facts
Serving Size
594g
Amount Per Serving
Calories 1464
Calories from Fat 730
% Daily Value *
Total Fat 81g
125%
Saturated Fat 21g
107%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 43g
Cholesterol 432mg
144%
Sodium 2101mg
88%
Total Carbohydrates 50g
17%
Dietary Fiber 1g
5%
Sugars 42g
Protein 124g
Vitamin A
1%
Vitamin C
6%
Calcium
7%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb pork shoulder (cut into 4 pieces)
  2. 2 cloves garlic, minced
  3. 1 1/2 tbsp oil
Sauce
  1. 1 1/2 tsp maltose or honey
  2. 1 1/2 tbsp honey
  3. 1 1/2 tbsp hoisin
  4. 1 1/2 tbsp soy sauce
  5. 1 tbsp Shaoxing cooking wine
  6. 1/8 tsp white pepper
  7. 2/2 tsp Chinese five spice powder
  8. 1/2 tsp sesame oil
beta
calories
1464
fat
81g
protein
124g
carbs
50g
more
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe visit Use real butter

 

**Helpful tips and common mistakes

There are many steps to this recipes so it is important to look over everything and plan. First,  make the char siu pork. Marinate overnight, roast in the oven and finish by grilling. 
 
char siu bao
 
char siu bao
 
While the pork is cooking in the oven, get started on your dough. Keep in mind that it needs a couple hours to rise (I waited 2 hours). When putting together the dough, I did need to add more water for mine since it was a little dry. I added about 1/2 cup more, but start by adding 1 tablespoon at a time. Once it comes together, wrap tightly and let it rise!
 
char siu bao
 
Now, go back to your filling. Now that you have your char siu, you need to make the filling sauce with the pork. To make it easier, I mixed together the chicken broth – white pepper mixture before starting to saute the onions. I’m not a fan of white pepper, so I substituted 1/2 tsp of black pepper instead. Once you cook the onions, everything else should come into place since you already have the broth mixture ready.
 
char siu bao
 
Now comes the fun part, making the baos. When rolling out the log, it doesn’t really matter how thin or thick you roll it since it’s going to be evenly divided and reshaped. When you flatten it out, I learned that it’s better to roll it out to as big of a circle as you can get it. It will be easier for you to seal later. 
 
char siu bao

Do not try to stuff the baos! No more than one tablespoon or it will not be able to seal. There are a lot of juices from the filling so the part of the dough that gets wet will not seal together. This recipe is great for the dough because it’s elastic and easy to manipulate. 

I had a difficult time with the pleating, so I had to use both hands. Use your two index fingers to pleat the dough while using your other fingers to hold the dough in place and keep the top part bunched together. Twist the pleated dough together and seal close. If you have too much filling, this process will be difficult.

char siu bao
 
char siu bao
 
Voila! And you are ready to steam. If your bao has a small opening (like the one on the bottom of the picture), do not worry so much. The bao will not completely open, but rather stays in place as you set them in the steamer. How great is that!
 
char siu bao
 
Overall, I think the filling really made this char siu bao great. The dough itself wasn’t bad but it wasn’t as soft as the ones that I ate at dim sum restaurants nor does it have that subtle sweetness. As a first attempt, I have to say I’m pretty proud of the way these baos came out. 
 
char siu bao
 
char siu bao
 
Update: I ate a real char siu bao from my favorite dim sum restaurant and realized that the dough is in fact very different. It is much more soft and almost crumbly, which leads me to believe that it is not made from ap flour. The dough from this restaurant is more for the standard steamed dumpling, which is still tasty but not the right type for this dish. New challenge: find the right dough recipe!
 
 
 
 
Related Posts Plugin for WordPress, Blogger...

← Previous post

Next post →

1 Comment

  1. I absolutely love char siu bao, I just wish I had one of those cool bamboo steamers.

Leave a Reply