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Steamed Pork Buns—Char Sui Bao

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Thanks to Janet Kee for the demonstration. All ingredients are available from her shop, Hong Ke Long Chinese Mini-Mart at 13 Morris Spence Avenue, Onekawa, Napier  or from most Asian supply outlets.

 The filling: Stir fry 500gm diced pork with one diced chopped onion. Add 2 tbsp each of Hoisin Sauce, Oyster Sauce and maltose (or honey).  Stir in approximately one or two tablespoons of potato starch to make a thick mixture and leave in the fridge until needed.

The dough: Purchase a pack of Bao flour. Ours was Malaysian “Happy Grass” brand, called Pau Flour. The pack contains flour, yeast, shortening and other ingredients. Prepare according to the packet.

 

 

When rested, divide the dough into

4 equal portions, roll each portion into a long sausage, and divide into 10 pieces. You now have 40 rounds of dough.

 

 

 

 

 

 

Flatten each piece, and roll out the edges, leaving the centre a little thicker. You should have a round of dough about 8-9 cm in diameter, thicker in the middle.

 

 

 

 

 

To make the bao: Place a heaped teaspoon in the centre of each circle of dough. Gather up one side and pinch together around the perimeter, to close the centre. Rest the buns for 30-40 minutes to allow the dough to rise. Place onto a square of cooking paper to prevent sticking during cooking.

 

 

 

 

 

To cook:

Option 1. Place buns into a steamer, and steam for ten minutes.

Option 2. Put 2 tbsp oil in a frying pan, and top up with water to a depth of 1cm. Cover and cook until the water has evaporated, and the oil just browns the bottom of the bao.