1. 5. I love hearing how you went with my recipes! Roll out pretty thin rounds, making the edges thinner so you don’t end up with a huge thick wad of dough when you pinch it together; Place it on your hand and top with Filling. Add the soy sauce and oyster sauce mixture and cook, stirring frequently, for about 2 minutes, until the pork is heated through. It’s just wrong. Sprinkle in yeast and let stand until yeast softens and begins to form a … Cover and steam for 12 to 14 minutes or until pork buns … N x. Used a traditional wicker steamer. Followed the receipe and they ate amazing! Your email address will not be published. Do you think it’d be ok to assemble them a couple of hours before cooking? If you combine the video with the recipe above, you’ll have a dynamite combination. Australia’s favourite salad? 1 tablespoon oyster sauce By signing up for the Dim Sum Central newsletter. I want to be very clear about giving credit for this recipe because it is not an original recipe by me. First time I made exactly 20 but today it was 14 because I obviously made them a little larger or put more filling in. N x. Pinch the top the twist. Weird but wonderful tip, especially great in winter: DRYER! Hi Food lover! Large groups descend upon vast restaurants from mid morning, with steaming trolleys piled high with dumplings and buns rattling around the room. Love this recipe! Check water halfway through, top up if required. ~Wes. As soon as they come out of the oven, quickly brush the surface of the buns with a touch of sugar syrup. While stirring, slowly pour cornflour mixture in. Hi Adi, yes that’s fine – just do a straight sub with cake flour. Really gratifying to know the recipe is being used! People are asking me how make a fluffy, soft steamed bun? N x, Love your website and recipes. Awesome recipe, taste and texture was exactly like the authentic ones you can buy. Thanks for your question, Cassie. I’ve updated the recipe! Cut dough into 4 pieces. Kept adding combo bread and apt in order to handle it from kitchenaid mixer, probably extra 1/2-3/4 cup. Make sure water is not touching pork buns. 7. Fold baking paper, line up with centre and trim off end (#1), then cut little diamonds along the edge (#2), unfold (#3) then plonk into your steamer! 4. 3. (Note 3). I make 4 logs out of the dough, then cut each log into 5. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year! I tried another dough recipe recommended by a friend and it turned out pretty good: http://yireservation.com/recipes/soft-asian-milk-bread/, Great tip, Jason. Hope this gets submitted. I plan to make another batch of these buns soon, after which I’ll update this recipe again. The bun is a variation on my milk bread recipe. Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Set aside. Can’t wait to make them again. Perfect as written. The bun. Banh Bao (“wrapping cake”) is a fluffy Vietnamese steamed bun with a savory filling. The most common filling is ground pork, onions, mushroom, Chinese sausage and a hard-boiled egg. Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, … Return to stand mixer and mix on low for 2 minutes. Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. ~Wes. Added the baking powder in with all the dry ingredients. N x. Place dough in hand, put 1 1/2 tbsp of Filling in the centre. You should try and work so that the edges of the dough circle are thinner than the middle of the circle, which you want a bit thicker. I’m worried that it’s not gonna turn out. To cook the bao buns place a bamboo steamer over a pot of simmering water. Am I doing something wrong or is it supposed to be like this? Cover skillet and cook until pork belly is very … Spicy Joint’s Creamy Sesame Sauce Lettuce Salad. Unfortunately I don’t own a stand mixer. To prepare the filling, rub five-spice powder evenly over pork. So total buns can be 10-16, depending on how large you want to make. Hi Nagi, I’m pretty new at cooking and baking, and I messed up and put baking powder along with the flour, cornstarch, and sugar, instead of scattering it after the dough rises. Traditionally, you flatten out a small piece of dough, then add a spoonful of raw ground pork, a cooked quail egg, and a couple of large slices of Chinese sausage right on top. Sunday morning Yum Cha is almost a religious ritual here in Sydney. I launched Dim Sum Central as a hobby and I’ve loved watching it grow to become an online home for people around the world who are passionate about eating and making dim sum! Love your site! Return pork belly to the skillet and reduce heat to low. Hello, So happy to find this site. I’d love to hear from you in the comments section below! 2. Watch Baking with Mi make a great home recipe for Baked Pork Buns (VIDEO) Buns are ready when they spring back when touched, and the buns have formed a smooth skin. Carnitas (Mexican Slow Cooker Pulled Pork). 6. N x, Hi Nagi, can I make the dough in the bread machine? No, David, the char siu meat is already cooked. I don’t know if you’ve added anything here about substitutions for rice wine, but I looked up what to use and the recommendation is gin. And when I need pork buns, I will stalk trolley after trolley until I find it! Line up with the centre of the steamer then snip the end off. Add the … In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest … Below is my recipe for Vietnamese Steamed Pork Buns. I also added an extra teaspoon of yeast. I trust their recipes completely. Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Add the char siu and stir well. I made this today and flavor was delicious. They aren’t expensive and you can find them at most Asian stores. 9. I’m sure they will turn out wonderfully next time with less water to start out with. Bring a steamer rack with pork buns to boiling steamer. Want to ask a question before you try making it yourself? 1 tablespoon hoisin sauce Cut dough into 4 pieces. 7. My name is Fenton Baade. 3. 1. Hi Sophia, does it resemble the consistency in the video? Made the Chinese steam pork buns but had a few issues. These will blow your mind! Cook the sauce over medium heat until it bubbles. I followed both the char siu recipe and this one. I was wondering if you could help with two dim sum/dessert recipes. In another mixing bowl, add scallions and ginger to the pork along with salt, white pepper, five-spice powder, light soy sauce, … Mix cornstarch with water and set aside for couple of minutes until well combined. Baked pork buns are filled with the same roast pork, known as char siu, found in their more traditional steamed counterparts. ~Wes. The recipe happens to be courtesy of Sylvia Schulman's cookbook, Madame Wong's Long-Life Chinese Cookbook. Is there any chance you mismeasured the ingredients? Cover with cling wrap and place in a warm spot of your kitchen for an hour so that the dough can rise. ~Wes. I need to practice more. A Baked Pork Bun recipe from Dim Sum House in Indianapolis Baked Pork Buns Recipe. If from the freezer, let them defrost first. Just like making any yeast bread or rolls, the dough is pretty standard and effortless if made using a stand mixer! Alot of love amd patience made them delicious. Once I made these adjustments, the subsequent bread turned out fine. The prospective praise seals the deal. – Nagi x. Hungry for more? Will be my recipe making ongoing fwd. Thank you Nagi! 1/2 cup water Can you share any expert tips from your experience making baked pork buns? I’m very keen to make your steamed pork buns, but I would like to know if the dough could be done in a food processor like you suggest in your pizza recipe. I suggest this recipe is revised by the author or there will be many unhappy readers who will have tried this recipe and fail. Put the pork belly in a roasting pan that holds it snugly, fat side up. Freeze - microwave, covered with damp paper towel, from frozen for 1 to 1 1/2 minutes until piping hot. Filling: 1/2 cup water 1/2 pound char siu, diced 1 tablespoon sugar 2 teaspoons soy sauce 1 teaspoon rice wine Similar to others, dough is way too watery and sticky. I look forward to hearing from you. Thanks, I hustled added the baking powder prior to the 2 hour rise. I am so happy to hear you enjoy my site. To make the 2nd dough which is sweeter: Mix the baking … I would like to ask you a question can I steam the pork buns in the steam oven? I'll look at adding them to my next site update. You could even use ground / mince meat - just cook with the eschallot. ~Wes. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total). Biggest... Great suggestions, Fran. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Even brown onions or the white part of shallots/scallions/green onions will do here. Add the pork, soy sauce, sesame oil, sherry, ginger, honey, white pepper and black pepper to a large bowl and mix very well until thoroughly combined. This version is made with a slightly sweet and yellow-colored dough that is usually found in cha chaan teng (a type of Chinese diner) dinner rolls. i started at 9 this morning and it is 4:17 and i just took my first bite of the pork bun. you need all day for this. Polite service at Yum Cha is almost creepy. Add the shallot/onion and stir-fry for 2 minutes. Notify me via e-mail if anyone answers my comment. I want everyone to be happy with the outcome! Made the buns and sat for half hour. Finely slice the scallions and chop the ginger. I’ve tried it twice with the same results. Pull the edges over the filling and try to pinch the dough together so that the bun is completely sealed. Save my name, email, and website in this browser for the next time I comment. To echo everyone else, I wish I had read the comments first! Dough: 2 cups bread flour 2/3 cups all-purpose flour 2 teaspoons active dry yeast 2/3 cups sugar 1/4 cup lard 1 egg 3/4 cup water. I think they are even better than most I have eaten at Yum Cha. Thanks for the reminder, Cynthia! Do you cook the pork before putting it into the dough? I’m kneading the dough by hand instead of a stand mixer and the dough is super stiff and heavy. HT: Photo by Jess Lander via Wikimedia Commons. Once I poured in the water I realized I was making pancake batter. I’ve used the homemade Char Siu recipe along with this Pork buns recipe and my husband LOVES it!! Pour the yeast into the warm water. The sauce should thicken considerably. Hubby kneaded dough for 10 mins. Remove cling wrap, scatter over baking powder. Roll into round 4.5" / 11 cm in diameter, making the edges thinner. Pat the dough into a ball. When you’re ready to go, slice the pork 1/2 inch thick, then halve each slice, return it in a single … The texture you want is “silky and smooth,” that is dry enough to be workable, just short of sticky. Tag me on Instagram at. Ang Sarap makes Baked Pork Buns topped with sesame seeds. Depending on the size of your steamer cook a few buns at a time. yeah I also found the dough to be too wet. Chang’s Crispy Noodle Salad! I’ve moved from Australia to the US and could not find these guys, but I wanted my husband to experience them. Remove and keep warm while you continue to cook the rest. Both your video and Woks of Life video made it look so easy to fold. I’m wondering, can I use cake flour instead of using the plain flour? N x. I was wondering, Nagi, if you’ve used self-rising flour for this recipe and if so, any suggestions on how to adapt it for the buns? These are awesome! Knead lightly to form a smooth round disc. Thank you for re-visiting! Helloo! For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Great batch on the first try. Ma... A Baked Pork Bun recipe from Dim Sum House in Indianapolis, Ang Sarap makes Baked Pork Buns topped with sesame seeds, http://yireservation.com/recipes/soft-asian-milk-bread/, The Best Dim Sum Restaurants in Las Vegas. Mix, then set aside for 10 minutes until it becomes foamy. Butter or Oil? Adding a little bit of water doesn’t make a difference. This gives the buns a lovely glaze. Thank you Combine 1/2 cup salt and 1/2 … Well done, Jeff. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Other varieties include vegetables such as peas, carrots and jicama. Why is this? i finally had the courage to make this today. Slice the bbq pork into 2mm thick pieces. Slip the buns and paper into the steamer, cover and cook for 8 minutes. Hi! I’m Wes, a dim sum lover in Oakland, California. Add cornstarch solution and cook, stirring until sauce boils down and thickens. If you add some distilled white vinegar to the pot of water used for steaming, it will keep the buns whiter. So happy to hear that, Sophia. That’s okay. Jokes aside, the filling was delicious. Even if you just bundle it up like a money bag and get that filling sealed inside, it’s still going to taste just as good! For the steamed pork bun dough: In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the … Your email address will not be published. Hope this helps! Baked pork buns are a quintessential Chinatown pastry — you’ll find them for sale alongside pineapple buns, butter buns and egg tarts at any neighborhood bakery. Made this dough for char Sui pork buns. ~Wes. If you happen to really enjoy the pork buns, also known as Char Siu Bao, then the below recipe is a great way to create these delicious buns at home. Add pork to pan; cook 18 minutes or until a thermometer … Cool to room temperature. 1/4 cup lard You can eat a couple of these now but if you want to store them, you can keep them in the fridge or freezer. Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4). When I steamed the buns they turned brownish colour which I noted other followers also mentioned. I’ve done that twice now and it seems to work. Also, using bleached flour instead of unbleached flour will yield a whiter looking bun. Put some in the freezer so they dont all get eaten in one day! Homemade Pork Buns aren’t a quick and easy recipe but they are worth the effort because it will blow your mind how similar they are to Yum Cha / Dim Sum. ~Wes. Join my free email list to receive THREE free cookbooks! Work one at a time. 3/4 cup water, Filling: Use per recipe. But that’s ok the videos helped. Yes! Stir in pork. Hi Ferne, thanks for your comments. Must keep you very busy, but obviously appreciated by many. That’s terrific, Anita! Look forward to some input thank you , Hi Kim, baking powder is added in step 5 – not with the dry ingredients. Does it make a huge difference? This easy recipe with video takes you through the steps. Heat oil in a saucepan over medium heat. Tried few times already. Draught free, cosy warm, perfect dough rising environment. Hi Angela, what exactly is going brown & how are you steaming them? Cover buns loosely with cling wrap and leave in a warm place for 15 minutes. For veg options, try sauteed mushrooms or vegetables. Add the scallions and cook, stirring constantly, for about a minute. For the filling, in a small saucepan, mix together water, the sugar, the soy, rice wine, oyster sauce, hoisin sauce, and sesame oil. In the end, I had to an extra add 1/3 cup A/P flour and an extra 1/2 cup bread flour, and use only 3/4 to 1 cup water. 1 tablespoon in US isn’t the same as 1 tablespoon in Australia, if maybe you could add weight in grams instead for more accuracy? Think water should be reduced, maybe 2/3 or 3/4 cup. It's super simple to make (see photos in post & video): get a piece of baking paper, fold in half then quarters, keep folding until you make a thin triangle. Remove from heat and let cool. You just need to cook clever and get creative! Remove from the heat and add in the diced char siu. Unfold and place in steamer. If so, is it 1:1 ratio? Set the buns aside for 30 minutes so that the dough can ferment a little more. I tried steaming a plain bun without the filling and it also turned out brown. Let’s be honest. We need to know the exact measurements for the ingredients used in the videoez. 5. Add oil, swirling to coat sides. Any steamer will do, but if you want the truly authentic pork bun experience, it’s worth getting a bamboo steamer because it imparts a subtle fragrance into the buns. Mix until smooth. Today is my second batch. Bake for 20-25 minutes or until golden brown. The recipe video is helpful to see the dough consistency. It’s all part of the experience. Any changes needed? Paper steamer liners are sold at Asian stores but I've never purchased them. Fluffy sweet buns are filled with savory pork and baked until golden. Hi Gin, thanks for stopping by! I made them with while wheat stone ground flour and they were amazing. Mix briefly to combine. Repeat with remaining dough - make 12 in total. To check for doneness, tear one of the buns in half and see if the bread is baked through or if it is still doughy. . Set aside the buns on either a floured tray or tray with greaseproof paper on it. In my experience, the best substitute for lard is butter. Your email address will not be published. We are getting creative with the fillings different meats, veggies,pickles and even jams. Make sure they are too close to each other, at least 1” apart. 1 teaspoon toasted sesame oil This recipe uses a “sweet dough” that’s ready to start forming into buns after only an hour of rising time. Made with Chinese Barbecue Pork (Char Siu), chopped then coated in a simple sweet and savoury sauce. First attempt the dough rolling and stuffing needs work, but I love these buns. ~Wes, Totally. Have tried others and no comparison. ~Wes, These are great suggestions, thank you! Place it so that the side with the pinched seal is at the bottom. What can I substitute for the lard? For the dough, combine the remaining ingredients together and knead until soft and elastic. I’m glad that the updated recipe worked well for you! 8. These are exceptional freezer friendly snacks - once reheated, it's just like fresh out of the bamboo steamer! Storage: Cook then refrigerate or freeze. Hi Nagi. I’ve baked often enough to know that it has either too much water or too little flour. very simple but a lot of work with the dough and waiting for it to rise. This would have caused it to activate early resulting in a dense bun – not a fluffy one. i did not have a bamboo steamer so i used my stainless steel. Recipe ever so slightly adapted from this. 2/3 cups sugar Set aside to cool (thickens when cools). I did have to add more flour when mixing. Fridge - 3 to 4 days, microwave briefly to warm through. I grew up with steamed pork buns- warm, fluffy, tastes delicious. ~Wes. Pork Buns (鲜肉包子 or bao buns): made with freshly ground/chopped pork (this recipe) BBQ Pork Buns (叉燒包 or char siu bao): made with cooked Chinese BBQ pork; Since the BBQ pork is already seasoned, it requires less additional flavoring than raw pork. Pinch the dough around the edges (#6 below) to make pleats – around 8 times; Moving around the edge, gather together the pleats, bringing them together so you end up sealing the bun at the top (#7 and #8 below); Pinch to seal and give it a good twist (#9). OK, so there’s no denying this is the part that takes some practice and I’m no Pork Bun Goddess. How many more unread victims do you plan to have? And they are the ultimate freezer standby. Hi Fenton, no sorry a steam oven wont work the same way as the outside of the buns would get too crispy in the oven itself. Do this with all 20 pieces until you have 20 buns. Nifty tip: How to make the paper liner for the bamboo steamer. place wok or wide frying pan over high heat until hot. The familiar sound of bowls being banged onto tables, the bottomless Chinese tea, and the brisk, borderline rude service. Thankyou for your wonderful site. November 7, 2019 Update: The recipe below has been updated to reflect reader feedback about the amounts of water and yeast necessary for the dough! Add green onions, garlic, and mushrooms; stir-fry for 1 minute Stir in water, hoisin sauce, and sugar; mix well. 2/3 cups all-purpose flour Before you put the buns in the oven, brush the surface of each bun with some of the egg wash (beaten egg). Then you can make Chinese Steamed Fish, Shumai – Japanese Steamed Dumplings and Steamed Chinese Dumplings! It should be soft and elastic, not so sticky it gets stuck all over your hands. Thanks for sharing your experience! 6. If reheating from the fridge, warm them up at 350 degrees for 5-10 minutes. Thanks for contributing! Just made batch and turned out great. Then pan fry on medium or bake for 15 - 20 minutes at 180C/350F, basting with reserved marinade. Then snip little triangles along both edges (these become the holes). 1 egg © 2014-2020 Red Bean Company LLC, All Rights Reserved. Divide the dough into 20 equal sized pieces. Hey there! Meanwhile, bring 2 cups water to a boil in a 14" flat-bottomed wok over high heat. Heat 2 tablespoons oil in a wok over medium heat. Have had similar good experiences in Vancouver. Hi I love your recipe for the pork buns but it goes all brown when I steam it… any idea why this is happening? No matter how much i knead, it just flakes and never forms a smooth ball. Makes: 20 | Prep Time: 3 Hours | Cook Time: 30 Minutes Stir once and let it sit for 5 minutes or until the surface becomes foamy. Made a double batch of these beauties today so I can freeze them and have them every day! The buns had a nice flavor, but a dry texture after I doctored the failed dough.