新年快乐

Hong Kong and Aloha Memories with Cha Siu Bao

新年快乐

Small bites of steamed goodness float in my memories over four decades. My baby boys loved them, so did their daddy. It took a bit, for me to understand the rich pork flavor in a bun the color of raw dough was so yummy. Once I did, I loved them.

 I first met these bakery delights in Honolulu when my family and I lived there in 1979-85 in Hawaii . Manapuas came in a pink cardboard box, tied with a string. I was lucky to have a great friend and neighbor Yong who had a homemade recipe. We made them together. From that time on, I owned my own bamboo stream baskets and have made my own.

Returning to the islands over the years, would put us on a search for the best cha siu bao, we could find. I would always surprise my English language learners in my classroom when I would tell them not only do I love them, but make them at home. My students were impressed that I could ask for them in any restaurant or market place in Hong Kong…followed with thank you in their dialect which would be acknowledged with a nod and raised eye brow at times.

I have surprised my friends with my Asian fare which has brought me delight over the years. Of course, I learned from the best around the world.

Next time you’re in an Asian market or restaurant, why not sample this delicious bun from the 3^rd century. Better yet, pick up some Chinese pork and drop me a note, I’ll walk you through your first bao making.  Happy Chinese New Year.

Steamed BBQ Pork Buns (Char Siu Bao) – The Woks of Life

Steamed BBQ Pork Buns (Char Siu Bao)

This Chinese Steamed BBQ Pork Buns (Char Siu Bao) recipe unlocks the secret to the perfect steamed pork bun just like you get at the dim sum restaurant.

Prep Time3 hrs

Cook Time30 mins

Total Time3 hrs 30 mins

For the steamed cha siu bao dough:

• 1 teaspoon active dry yeast
• ¾ cup warm water
• 2 cups all-purpose flour
• 1 cup cornstarch
• 5 tablespoons sugar
• 1/4 cup canola or vegetable oil
• 2 1/2 teaspoons baking powder
• 1-2 teaspoons water (optional)

For the steamed bao filling:

• 1 tablespoon oil
• 1/3 cup shallots or red onion (finely chopped)
• 1 tablespoon sugar
• 1 tablespoon light soy sauce
• 1 1/2 tablespoons oyster sauce
• 2 teaspoons sesame oil
• 2 teaspoons dark soy sauce
• 1/2 cup chicken stock
• 2 tablespoons all-purpose flour
• 1 1/2 cups diced Chinese roast pork (you can buy it ready-made, or see our Chinese BBQ Pork recipe)

Instructions

1. In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven’t forgotten about the baking powder. You’ll add that later!)
2. While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
3. After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you’re having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4×4 inch squares. Prepare your steamer by bringing the water to a boil.
4. Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they’re closed on top.
5. Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.