Chinese Barbecued Pork Bun (Cha Siu Bow)

Name: Chinese Barbecued Pork Bun (Cha Siu Bow)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 16 buns
Ingredients: 1/3 cup warm water; 1/2 teaspoon sugar; 1 (1/4 ounce) package dry yeast; 2 1/2 cups all-purpose flour; 2 1/2 cups cake flour; 4 tablespoons sugar; 1/2 teaspoon salt; 2 tablespoons shortening; 1 1/4 cups milk; 16 pieces wax paper, cut to 2 inches square; 6 ounces Chinese barbecue pork, diced (you can make your own, try Chinese BBQ Pork , or simply pick some up from your local chinese restaurant); 1 tablespoon vegetable oil; 2 teaspoons water; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/2 teaspoon thin soy sauce; 1 teaspoon oyster sauce; 1 teaspoon hoisin sauce; 2 teaspoons cornstarch; 4 teaspoons cold water

Submitted by jeniwan

"I was raised in San Francisco and have fun memories of going down to China Town with my Dad and chowing down on steamed pork buns that we had gotten from one of the ubiquitous Chinese bakeries there. This recipe brings back those memories every time. These steamed buns are simply wonderful."

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photo by lilsweetie

Ready In:: 3hrs 45mins
Ingredients:: 20
Yields:: 16 buns

ingredients

Dough
¹⁄₃ cup warm water
¹⁄₂ teaspoon sugar
1 (1/4 ounce) package dry yeast
2 ¹⁄₂ cups all-purpose flour
2 ¹⁄₂ cups cake flour
4 tablespoons sugar
¹⁄₂ teaspoon salt
2 tablespoons shortening
1 ¹⁄₄ cups milk
16 pieces wax paper, cut to 2 inches square
Filling
6 ounces Chinese barbecue pork, diced (you can make your own, try Chinese BBQ Pork, or simply pick some up from your local chinese restaurant)
1 tablespoon vegetable oil
2 teaspoons water
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon sugar
¹⁄₂ teaspoon thin soy sauce
1 teaspoon oyster sauce
1 teaspoon hoisin sauce
2 teaspoons cornstarch
4 teaspoons cold water

directions

Mix together the warm water, 1/2 teaspoons 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.
Heat oil in a wok or large frying pan 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.
Mix the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute until thickened. Let cool before making the buns.
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 at a time in a pie pan and allow them to set and rise for 15 minutes in a warm place.
Steam for 25 minutes.

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Reviews

This was fantastic!! I waited 3 days until I got the chance....... and it was worth it. I made the bar-b-que pork and waited for the chance to make the bun. My only problem was that the dough was VERY sticky and I wasn't really sure about how to close it up. No matter- the family loved them the way I did it. I also thought I might end up with a big "dough-ball" if I steamed the bread, so I just put them in a 350 oven for 10 minutes. It came out great!! THANKS!! Made for Asian Tag 2009.

kellychris