10 June 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Steamed Pork Buns (Char Siu Bao)
Winter warmers are coming right up.
Do you love to order some steaming pork buns when you head out for some Chinese?
Well, with this recipe you can make them at home for the entire family.
Perfectly paired with our soon to be released 2021 Pinot Gris.
What you’ll need:
½ teaspoon five-spice powder
500gms pork tenderloin, trimmed
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 ½ teaspoon honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
¼ teaspoon salt
1 cup warm water
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 ¼ cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
¼ teaspoon salt
1 ½ teaspoons baking powder
To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
To prepare the dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups, level with a knife. Add flour, oil, and 1/4 teaspoon salt to the yeast mixture; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest for 5 minutes.
Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll the ball into a 5-inch circle.
Place 1/4 cup filling in the centre of the dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.