Jing Char Siu Bau (Steamed Bbq Pork Buns)
Yield
6 servingsPrep
20 minCook
40 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
oyster sauce
|
|
| 2 | teaspoons |
ketchup
|
|
| 1 | pinch |
white pepper
|
*
|
| 2 ½ | ounces |
chicken broth
|
|
| 1 ½ | teaspoons |
soy
dark |
* |
| 2 ¼ | teaspoons |
sugar
|
|
| 2 ¼ | teaspoons |
cornstarch
|
|
| ¾ | cup |
char siu
|
* |
| 1 | tablespoon |
peanut oil
|
|
| ½ | cup |
onions
diced |
|
| 1 ½ | teaspoons |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
oyster sauce
|
|
| 1E+1 | ml |
ketchup
|
|
| 1 | pinch |
white pepper
|
*
|
| 72.3 | ml/g |
chicken broth
|
|
| 7.5 | ml |
soy
dark |
* |
| 11 | ml |
sugar
|
|
| 11 | ml |
cornstarch
|
|
| 177 | ml |
char siu
|
* |
| 15 | ml |
peanut oil
|
|
| 118 | ml |
onions
diced |
|
| 7.5 | ml |
white wine
|
*
|
Directions
Combine in a bowl: Heat wok for 30 to 40 seconds.
Add peanut oil and heat until white smoke rises.
Add onion and cook over low heat until onions turn light brown.
Add char siu, increase heat, stir fry until mixture well combined.
Add wine and mix well. Reduce heat and add sauce mix from bowl.
Stir until thickend.
Add ½ teaspoon sesame oil and mix well.
Remove mixture to shallow dish.
Allow to cool to room temp then refrigerate uncovered for 4 hrs.
Roll 1 recipe Steamed Bun Dough into a 16 inch long roll and cut into 16 1 inch pieces.
Roll each into a ball and cover with damp cloth. Work dough ball into a hemisphere.
Put 2 tablespoon filling mix into formed hemisphere in palm of one hand.
Work around the hemisphere, pleating and closing the dough until filling is completely covered.
Place sealed buns, sealed end down, on 2. 5x2½ inch squares of wax paper.
Place in steamer at least 2 inch apart, steam for 15 to 20 minutes.
Serve immediately.
