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*ChaSiuBaoSteamedBbqPorkBuns
PostedonSeptember6th,2008byLinda.FiledunderAppetizer,Breakfast,Cantonese,Chinese,DimSum,Pork.

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Thecharsiubaoisadimsumstaple.Sweet,juicybitsofChinesebbqporkoozingoutofthesoft,sweetbun.
Ifyoudonthavesteamerbaskets,useawokorabigpotwithavegetablesteamer(oraninvertedbowl),butplacethebunson
aheatproofplatetosteam,sotoavoidbeingsplashedbythewaterbeneath.IfyoulivenearaChinatown,youcaneasilygeta
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Chefstip:Thesecrettocreatingthatcharsiubaotasteistousedriedonions(McCormicks).Also,whenyouareproofingthe
yeast,makesureitformsafoamyhead,otherwise,discardandastartover.Likegoodbeer,itshouldbealive.

streetfoodsThai
tofu vegan

Ingredients:

Vietnamese

1portionofBasicYeastDough

Vegetarian
RECENTRECIPES:

Sauce:
2Tablespoonsoystersauce
2Tablespoonshoisinsauce
2Tablespoonssoysauce

CuminLambKebabs

2Tablespoonssesameoil
3TablespoonsChinesericewine/sherry

PulutPanggang
IceKacang

6Tablespoonssugar
2Tablespoonscornstarch

IceVegetablesSheetChoy
CoconutTartlets

6Tablespoonswater

PorkandCabbageSteamed
Buns

1lbbarbequepork(charsiu),dicedsmallinchcubes
cupdriedonionflakessoakedincupofwater
2Tablespoonssesameseeds,roasted

RotiJalaLacyPancake
LambCurry
ChickenSataywithPeanut

20piecesof2x2waxpaper.

Sauce
PulutTekanwithKayaCurd

Preparethedough

BasilFriedEggplant
PorkandShrimpDippingSauce

1.Make1recipeofBasicYeastDoughforSteamedBuns.Makesureyoucoverthefinisheddoughwithadampteacloth.
Preparingthefilling

Murtabak
CucurUdang

withCrispyRiceCrackers
ThaiCurryCrabs

2.Mixallthesauceingredients(oystersauce,hoisin,soy,sesameoil,wine,sugar,cornstarchandwater)togetherinabowl.
Heatasaucepanovermediumheat.Addallthesaucemixtureintothepan.Stir.
3.Addthedicedporktothesaucepan.Cookonlowuntilthesauceglazesthepork.Add the reconstituted dried onion and

NEWS

sesameseedsandtosstogethertomix.Letthefillingcoolbeforeproceeding.
Assembling

TopTenHotelCulinarySchoolinthe

4.Takeadoughportion,workintoaroundballabout1inchindiameter.Flattenitintoa4inchroundwitharollingpinabout
inchthick.Makesuretheedgesarehalfasthinasthecenter.
5.Place1heapingTablespoonoffillingintodough.Pullthesidestomeetatthecenter,makingaruffledfoldasyouwork.Pinch
thetoptogetherandgiveitatwisttoseal.Pinchoffanyextradoughatthetop.Placeontoapieceofwaxedpaper.
6.Placebunsinsteamerabout2inchesapartandcoverwithadampcloth.Allowbunstoriseinadraftfreeplaceforabout20
minutes.
Steaming
7.Placesteameroverthesimmeringwaterfor15minutes,oruntilbuniswellrisen.Addwaterifnecessarysothatwokisnot
driedout.
Serves:20buns

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TenEthnicCookingClassesAround

BasicYeastDoughRecipe

theBayArea
KQEDBayAreaBites

Thisisarecipeforthedoughofthefluffywhiteskinsofthecharsiubaoandtheshanghaicabbagebuns.Itstrulyversatile

Socialnetworkingsiteconnects

youcanusethesamedoughandfillitwithsweetenedmashedredbeansorlotusseedsforadesserttreat.Orjuststeamitby
itselftoturnitintomantouessentiallysteamedwhitebreadthatisusedtosoakupthewonderfulsauceofSichuaneseor
Hunanesedishes.Ifyoushapethebunintoaflatdisc,itbecomesthebaseforpekingduck.

home,professionalchefs.
SanJoseMercuryNews

Thedoughcanbeallowedtoriseslowly,covered,intherefrigeratorfor1day.Bringtoroomtemperaturebeforeusing.Ifyou

Malaysiancookingclassesinthe
SanFranciscoBayArea.

arenotusingthedoughstraightaway,punchitdownandwraptightlywithplasticwrap,forupto3days.

EatingAsia

6Tablespoonssugar
1Tablespoonsactivedryyeast
11/4cuphotwater
11/4cupcoldwater

JudgingpanelforCookEatShare's
ThanksgivingRecipeContest.

6cupsunbleached00orhighproteinbreadflourplusadditionalforkneading
2teaspoonkoshersalt
1/4cupcanolaoil

Teacherwiththehotbehind
...comment.
NewYorkTimes
InternationalHeraldTribune

4teaspoonsbakingpowder,sifted

MISC

Part1:Makingandproofingthedough.
1.Proofingtheyeast:Dissolvesugarinhotwater.Addcoldwatertomakeawarmsolution(105115F).Dissolvetheyeastin

Startyourshoppingheretosupport
thesite

thesugarsolution.Stirlightly,andletstandinawarmplaceuntilmixturedevelopsacreamyfoam,about7minutes.(Ifmixture
doesntfoam,discardandstartoverwithnewyeast.)
2.Siftflourandsaltintoalargebowl.Makeawellinthemiddle,andaddyeastmixtureandoilandstirtoincorporatetheflour
untildoughholdstogetherandjustcomeawayfromsideofbowl.Addalittlemorewaterifneeded.
3.Transfertoalightlyflouredsurfaceandknead.Lightlyflouryourhandsifnecessary.Knead(byusingtheheelsofyourhands
andyourbodyweighttopushawayfromyou,pullitbackandfoldinthesidesofthedoughtowardsthecenter.Turnthedough
rightangleeveryfewkneads)untildoughissmooth,soft,andelastic,about10minutes.Formintoaball.
4.Verylightlyoilalargebowl,putthedoughintothebowlandturnthedoughsothatallsidesarecoated.Coverthebowltightly
withaplasticwrap/dampteaclothandletdoughriseinawarm(7580F),draftfreeplaceuntildoubledinbulk,13hours.The
doughisreadywhenitdoesnotspringbackwhenpokedwithafinger.
Part2:FinishingthedoughUsingthedough
1.Uncoverthedough,punchitdownandturnitoutontoalightlyflouredsurface.
2.Flattenitandmakeawellinthecenter.Sprinklebakingpowderinthewell,gatherupthesidesandfoldtothecenterto
incorporatethebakingpowder.Kneadlightlyforafewminutestillitbecomesaballagain.
3.Dividethedoughintotwocylindersabout1inchthick.Cuteachinto10.Make201inchballportions.Coverdoughwitha
dampteaclothasyouwork.
4.Proceedwithdumplingrecipes
Note: This basic dough can be used for char siu bau steamed pork bun recipes, plain steamed man tou recipes, shanghai
cabbagesteamedbuns,chickensteamedbunrecipes.
Serves:Makes20pastryskins

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Tags:bbqpork,Chinese,dimsum,fingerfoods

11ResponsestoChaSiuBaoSteamedBbqPorkBuns
1.FLAVOREXPLOSIONSBlogArchivePekingDuckwithPancakesSays:
October2nd,2008at9:19am

[]pancake.Steamingitisoptional.Ifyouwant,youcanalsomakethesoftbreadbunsseethechasiubaopostfor
thesoftbreadbunsrecipe.[]
2.CulinaryCorySays:
October20th,2008at8:07pm

Ilovesteamedbao.IusedtogetthemallthetimeforlunchwhenIworkedindowntownChicago.
3.Food,GloriousFoodBlogArchiveChaSiuBaoSteamedBbqPorkBunsSays:
October21st,2008at11:56am

[]From:Flavorexplosions[]
4.RebeccaSays:
October22nd,2008at11:29am

wah.lookingatthesemademeincrediblyhomesick.myfamilygetstheseeveryweekendwhenweretoolazytocook.
theylooklovely.nice!
5.TastesofHomeSays:
October22nd,2008at12:27pm

LOVELY!ILOVEcharsiubaoandalldimsumingeneral,havetotrymakingsomeathomesoon!lovelyphoto!
6.AManSays:
April16th,2010at5:45am

Interestingmeal!
Isawthatchasiubaoislistedunderthecategorybreakfast.
Isitcommonthattheyarepreparedforbreakfastinanyasiancountry?
Thankyoufortheinterestingposting.
7.LindaSays:
April16th,2010at7:10am

Yes,chasiubaoisdefinitelyabreakfastitem.Infact,inGuangzhou(atleastduringthetimesIlivedthereinthemid
90s), dim sum is served in the early mornings like from dawn till about 8:30am, and then again after dinner as a
supper.hence,dimsumwhentranslatedmeanstouchingalittlebitoftheheart,ieasmallsnack.Nodimsumasbrunch
liketheyhaveinotherpartsoftheworld!
8.JeanetteSays:
October10th,2010at11:34am

theselookjustlikeonesIgrewupeating!yum!
9.EmmaSays:
October28th,2010at3:40am

Anyoneknowofveggiealturnatives?
10.FLAVOREXPLOSIONSBlogArchiveBakedBBQBunsChanBaoSays:
April8th,2011at1:03pm

[]arelookingforothersteamitems,Ihavemanydimsumrecipesonthissite,too,includingthesteamedBBQPork
bun.Also,whenyouareproofingthedough,agoodwaytotestforreadinessisthefingertest.[]

11.SteamedScallionRolls(HuaJuan)RiceKernelSays:
February22nd,2012at6:01am

[]BasicYeastDoughRecipe,fromFlavorExplosions[]
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