09
May
Secret ingredient for easy steamed pork buns. Thaw out in plastic bag and re-steam 10 minutes.
If you love these pork buns this is an easy recipe that completely cuts down the time by not making the dough.
Steamed pork buns dough recipe. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead fill the dough and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Heat the oil in a skillet over medium heat.
Add the scallions and cook stirring constantly for about a minute. Add the char siu and stir well. Add the soy sauce and oyster sauce mixture and cook stirring frequently for about 2 minutes until the pork is heated through.
In Chinese steamed pork buns char siu bao the savory barbecue pork plays well with the slight sweetness of the bun itself. Recipe Variations You can also roll out the dough and cut it into 3-inch circles brush it with oil fold in half and steam. For the steamed pork bun dough.
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. Place the buns with parchment paper underneath each one in the steamer basket see note 5. Leave 2cm space between the buns and the side of the steamer.
Start cooking with cold. The white pillowy buns surrounding the warm savory pork filling that melts in your mouth make them such a satisfying comfort food. Secret ingredient for easy steamed pork buns.
If you love these pork buns this is an easy recipe that completely cuts down the time by not making the dough. Once the water is boiling place the buns and parchment paper in the steamer tray leaving about 2 between each bun buns will get larger while being steamed. Close the lid and steam over high heat for 10 minutes 10 for small buns.
Cover your steamer then turn the heat on and once the water is up to a boil lower your heat to a medium-low. Steam for 10 minutes then turn off the heatbut keep the lid on for 5 more. Steam tightly covered over briskly boiling water for 10 minutes.
Serve with Peking Duck Crispy Duck or with any filling you desireMay be prepared in advance. Thaw out in plastic bag and re-steam 10 minutes. Cover steaming basket and place on top of the boiling water.
Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky. Place pork hoisin garlic ginger and chicken broth in slow cooker. Cook on high for 4 to 6 hours or low for 8 to 10 hours.
Shred the cooked pork.