Steamed Barbecue Pork Buns (Char Siu Bao) – Sweet, Steamy Memories

In younger, leaner times, I’d oft rely on the delicious, cheap calorie bomb that is the steamed barbecue pork bun. They were twice the size, in addition to for a few bucks you lot could become real full…for almost thirty minutes, in addition to and hence you lot were starving again. Nothing a Mission-style burrito couldn’t fix.

Anyway, the filling was chopped Chinese-style barbecue pork mixed alongside roughly form of mysterious, gelatinous ruddy sauce, which was significantly sweeter than what I’m doing here. 

That’s in all likelihood why they don’t seem to come upwards out quite the same every bit I remember. I in all likelihood postulate a lot to a greater extent than sugar, too every bit copious amounts of MSG. Having said that, I was pretty pleased alongside my insides, but every bit commons I encourage you lot to freestyle. 

Here’s a link to a fairly classic pork bun filling recipe, inward representative you lot desire something slightly to a greater extent than authentic, in addition to since it looks simply similar the materials I mentioned above, I mightiness laissez passer on it a endeavour adjacent time. But, regardless what you lot create total yours with, I actually create promise you lot laissez passer on these a endeavour soon. Enjoy!

Ingredients for 12 Steamed Barbecue Pork Buns (Char Siu Bao):

For the dough:

3/4 cups warm H2O

1 1/2 teaspoons dry out active yeast

2 teaspoons vegetable oil

1 1/2 teaspoon white sugar

2 cups *self-rising flour

For the filling (this made to a greater extent than than I needed):

2 cups chopped Chinese-style barbecue pork, or other barbecued pork product

1/4 loving cup finely sliced dark-green onions

2 teaspoons sesame fossil oil

1/4 loving cup hoisin sauce, or every bit needed

salt (soy sauce) in addition to cayenne to sense of savour

2 teaspoons white sugar, optional

*If you lot don't accept self-rising flour, you lot tin exercise two cups all-purpose flour sifted alongside iii teaspoons baking pulverisation in addition to 1 teaspoon fine tabular array salt.