FIRST COURSE, CHINESE DUMPLINGS

CHAR SIU BAO: STEAMED BUNS WITH BARBECUE PORK FILLING

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Feel having less appetite in the hot days? I think some fluffy steamed buns filled with the perfectly balanced sweet and savory flavored Char Siu could be your summer cure. The Char Siu Bao are not only great while steaming hot, but also a great snack when they are cooled in room temperature! I am sharing a super easy way of making this famous Cantonese Bao in this recipe, perfect for home production!

CHAR SIU BAO: PANINI AL VAPORE CON RIPIENO DI MAIALE AL BARBECUE

THE NO. 1 BAO FROM SOUTH CHINA

The Char Siu Bao is a barbecue pork filled steamed (or baked) bun. Char Siu refers to the barbecue pork filling; Bao means Bun/ Panino. It is an essential dish in any Cantonese dim sum restaurants. And most likely it is also the most famous bun from the south China. Char Siu Bao, together with Har Gao, Siu Mai e the Egg Tart , are named the Four Heavenly Kings (四大天王) among the Cantonese dim sum dishes.

HANDY & HOMELY VERSION OF CHAR SIU BAO

As an essential dish, you can find Char Siu Bao in any traditional Cantonese Dim Sum restaurant. And each Dim Sum chef has his exclusive recipe of making Char Siu Bao.

I must confess that it is not a beginner-friendly dish to make. To prepare the Char Siu sauce itself, it calls already 10 different Asian condiments. If you follow strictly the traditional recipes that are used by the dim sum master chefs, you may end up not being able to enjoy char Siu Bao at home. Therefore, I am taking the shortcut by using the Char Siu sauce by LKK!

TIPS ON SUCCEEDING IN MAKING CHAR SIU BAO AT HOME

Although it is not an easy dish to prepare, it is still highly possible to make delicious Char Siu Bao at home. Here are some tips from me to assist you in Char Siu Bao preparation:

1. Choose the meat with 20-30% fat

Some fat in the meat is the key to get the juicy barbecue pork. I recommend the pork neck fillet, which has a good combination of fat and muscle.

Un buon livello di grasso è cruciale per rendere gustoso il barbecue di maiale. Ti consiglio di utilizzare il capocollo che ha un buon rapporto grasso muscolo.

2. Use a weak flour for the dough

Unlike the typical Baozi, the Char Siu Bao differentiates itself by its signature look: the cracked skin! That means we want to make a dough low in gluten, so it won’t hold up the shape perfectly while cooked on steam. Cake flour (Farina tipo 00) is the perfect choice in Char Siu Bao dough making, because it is regarded a "weak" flour.

3. Add baking powder into the dough

The baking powder gives an extra kick on top of the fermentation to make spongy skin. it releases the bubbles when heated, which is very helpful in obtaining the cracks on the skin.

char siu il ripieno di char siu bao

4. Get ready with disposable cooking gloves and aluminum foil

The Char Siu sauce has a very dense and sticky consistence as it is high in sugar and honey. It is very necessary to wear disposable gloves when marinate the meat and protect your baking tray by coating it with aluminum foil. By doing this you also prevent your first-time char siu bao preparation from being the last one!

CHAR SIU BAO: Barbecue pork filled bun (叉烧包)

Recipe by Sasha WangCourse: FIRST COURSECuisine: Cantonese, CineseDifficulty: High
Portion

15

Bao
Preparation

40

minutes
Cooking

10

minutes
Fermentation

10

hours 

The Char Siu Bao is a barbecue pork filled steamed bun. Char Siu refers to the barbecue pork filling; Bao means Bun. It is an essential dish in any Cantonese dim sum restaurants.

INGREDIENTS

  • The Dough
  • Cake flour: 200g+80g

  • Water: 140g

  • Dried yeast: 4g

  • Baking powder: 4g

  • Lard: 10g

  • The Filling
  • Char Siu: 200g (check out the recipe HERE or in the video below)

  • Water: 100ml+25ml

  • Salt: 2g

  • Light soy sauce: 1 tbsp

  • Dark soy sauce: 1 tbsp

  • Oyster sauce: 2 tbsp

  • Char Siu sauce: 15g

  • Corn starch: 25g

Preparation

  • The Dough
  • Prepare the dough starter: mix together the cake flour (200g), water and dried yeast. Store the mixture in a food container and leave it to ferment in the fridge overnight.lo starter d'impasto: mescola bene farina tipo 00 (200g), acqua e lievito di birra. Versa il composto in un barattolo/ contenitore alimenti e lascia a fermentare durante la notte.
  • (the next day) Put the cake flour (80g), baking powder and lard into a big bowl and mix them together.
  • Add the dough starter into the bowl and knead all the ingredients into a dough.
  • Cover the dough and let it rest for 10 minutes. In the meanwhile, prepare the filling.
  • (10 minutes later) knead the dough until the surface turns smooth. Divide it into small (around 15-18) pieces.
  • Roll each piece into flat and round shape disk.
  • The Filling
  • Cut the Char Siu into small pieces.
  • Put water (100ml), salt, soy sauce (both light and dark), oyster sauce and Char Siu sauce into a pan. Mix them well and them cook them on low heat.
  • Meanwhile, mix water (25ml) with the corn starch to get a very dense mixture.
  • When the sauce in the pan starts to boil, pour the mixture (from step 3) slowly and keep stirring to mix it evenly with the sauce.
  • Once the sauce in the pan become jelly, turn off the fire and leave it aside to cool down.come preparare il composto dei salse per il ripieno di Char Siu Bao
  • Mix the chopped Char Siu with the jelly sauce to get the filling.Mescola bene i cubini di Char Siu e la gelatina per ottenere il ripieno.
  • Char Siu Bao
  • Fold the Char Siu Bao. You can fold them in the traditional way (check out the folding method #6) or using the method shown in the photo below. come chiudere il Char Siu Bao
  • Put the Char Siu Bao in the steamer leaving some space among each of them.
  • Bring a pot of water to boiling. Put the steamer on top and steam for 10 minutes.Fai bollire acqua in una pentola. Una volta l'acqua comincia a bollire, metti la vaporiera sopra e cuoci a fuoco alto per 10 minuti.Char Siu Bao: panini al vapore con ripieno del maiale al barbecue

Video Recipe

In case there are more Char Siu meat left, you can use them to make riso saltato or stir-fry them with other vegetables. Meanwhile the Char Siu sauce can be used to marinade other meat, or as condiments for noodles and other meat dishes. Shop the Char Siu sauce and many other Asian sauces on 8TTO Market.

Get 10% off using code CINAINTAVOLA.

Char Siu Bao: panini al vapore con ripieno del maiale al barbecue

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