Pork Bun Filling Recipe

Chinese Steamed Pork Buns (包子 Baozi) The Woks of Life

WEBOct 9, 2019 · This baozi recipe makes delicious, authentic Chinese steamed pork buns that can be enjoyed fresh or frozen and …

Rating: 4.9/5(25)
1. In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up.
2. Add the ground meat to a large mixing bowl and stir in 3 tablespoons water until well incorporated.
3. After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 20 equal pieces (each should weigh about 48g-50g).
4. With the buns in the steamer, start with cold water and turn on the heat to medium. Set the timer to 15 minutes.

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Char Siu Bao (Steamed Pork Buns) EatingWell

WEBSep 18, 2023 · These buns are a grab-and-go street food in China. Use a multi-tray bamboo steamer can cook all the buns at one time. To make …

Rating: 5/5(1)

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Chinese BBQ Pork Buns (Baked Char Siu Bao Recipe)

WEBDec 5, 2020 · Chinese BBQ pork buns, or char siu bao, are a Chinese bakery favorite, filled with a savory/sweet filling of roast pork.

Rating: 4.9/5(170)
1. In the bowl of a stand mixer fitted with the dough hook attachment, add the dough ingredients in the following order. Start with the room temperature heavy cream, milk, and egg. Then add the sugar, cake flour, bread flour, yeast, and salt, in that order.
2. Turn the mixer on to the lowest setting to bring the dough together. When a scraggly dough has formed, knead on low speed for 15 minutes. If needed, turn off the mixer to bring the dough together with a rubber spatula. Alternatively, you can stir all the dough ingredients together with a wooden spoon in a large mixing bowl, and then knead by hand for 20 minutes.
3. The dough should stick to the bottom of the bowl, but should not stick to the sides. If you’re in a humid climate, and the dough is sticking to the sides of the mixing bowl, add more flour 1 tablespoon at a time until it comes together.
4. Shape the dough into a ball, and cover with an overturned plate or damp towel. Place in a warm spot to proof for 75-90 minutes, or until the dough doubles in size. (A good proofing environment is a closed microwave, with a mug of hot boiled water next to the bowl.)

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Pork Bun Filling (for steamed and baked buns)

WEBApr 17, 2020 · This pork bun filling made with succulently tender bits of pork slowly braised in classic Chinese pork BBQ ingredients. It is rich, …

Rating: 5/5(1)
1. Place pork in a freezer-safe container. Freeze for 30mins to 1 hour. Once it's firm enough, slice into 1/2 inch thick using a sharp knife.
2. Heat oil in a pot over medium heat. Add garlic and onions. Saute until fragrant and translucent. Add the slices of pork. Continue cooking until no longer in pink.
3. Add hoisin sauce, oyster sauce, soy sauce, and sugar. Simmer for 30 seconds until fragrant. Add water, chicken bouillon and star anise. Cover with lid and let it boil.
4. Lower the heat down and cook until pork is succulently tender about 30 to 45 minutes. Taste the sauce. Add sugar as needed.

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