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Char Siu Bao Pork Buns

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Ingredients

Adjust Servings:
1 1/2 cups char siu pork cut into small dice (store bought or recipe below)
1 tablespoon peanut oil
1 tablespoon ginger minced
1/2 cup hoisin sauce
1 tablespoon sweet chili paste (or garlic chili paste)
4 scallions sliced
1 1/2 teaspoons dry yeast
2 tablespoons sugar

Nutritional information

895.8
Calories
115g
Calories From Fat
12.8g
Total Fat
3.3 g
Saturated Fat
68.1mg
Cholesterol
1257.3mg
Sodium
145.1g
Carbs
6g
Dietary Fiber
33.4g
Sugars
41.3g
Protein
237g
Serving Size (g)
4
Serving Size

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Char Siu Bao Pork Buns

Features:
    Cuisine:

    Excellent flavor. Nice to be able to start from scratch for this. Mine turned out a bit dry. I think perhaps this may be related to the time I cooked the meat. The recipe didn't specify that part so I guessed. Looks like I guessed wrong. Wonderful otherwise!

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Char Siu Bao (Pork Buns), I adapted the char siu recipe from my friend Mitch’s late Great Uncle Kennie’s recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an Asian deli that sells char siu (Chinese BBQ pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to Pneuma for putting this recipe in her best of 2008 cookbook!, Excellent flavor. Nice to be able to start from scratch for this. Mine turned out a bit dry. I think perhaps this may be related to the time I cooked the meat. The recipe didn’t specify that part so I guessed. Looks like I guessed wrong. Wonderful otherwise!, I love this recipe. Anything that makes us feel like we’re eating out with out having to spend money is always good. Got the pork from a Chinese restaurant down the street and made extra to take to work. If you buy the pork and have a standing mixer this isn’t too time consuming to make for a week night dinner. Served with Soy and Honey glazed chicken wings and fried rice with Chinese sausage. Yummy!


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    Steps

    1
    Done

    To Make Meat:

    2
    Done

    Combine Marinade. Marinate Pork at Least 3 Hours, or Overnight.

    3
    Done

    Cooking Methods:

    4
    Done

    A) Place Meat on a Roasting Pan With a Rack -- With the Pan Below Filled With Water and Roast at 350 F Until Done (turn Over Half Way Through) Or.

    5
    Done

    B) Cook in a Crock Pot With 3 Cups of Water For 1 Hour on High and Then 7 Hours on Low or Until It Flakes Apart (this Is the Method I Have Used) Or.

    6
    Done

    C) You Could Try Grilling or Broiling the Meat, but It Might Lack Some of the Moisture That the Other Two Methods Will Give You.

    7
    Done

    to Make Filling:

    8
    Done

    Saut Ginger in Hot Peanut Oil, Stirring Constantly, For About 4 Minutes. Transfer to a Bowl and Mix With Hoisin, Chili Paste, Green Onions and Meat. Let Cool.

    9
    Done

    to Make Dough:

    10
    Done

    Mix Yeast, Sugar and Warm Water; Let Proof (sit and Rise) For About 10 Minutes.

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    Ophelia Mcclure

    Soufflé sorceress whipping up light and fluffy soufflés that are a feast for the eyes.

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