Chinese buns have already been the subject of the blog article dedicated to Dim-Sum, and among the specialties that can never be missing in a Dim-Sum restaurant is definitely the Char siu bao (叉烧): a bun filled with grilled pork marinated with soy sauce, shallot, sesame oil, oyster sauce and a sweet and spicy seasoning called hoisin.
There are two versions: baked like the ones in the photo, or steamed.
The steamed char siu bao has a white exterior, while the baked variety is golden and glazed.
The filling “char siu” is tender pork shoulder, sweet and slowly roasted.
Although it resembles the baozi, it differs by the addition of “baking powder” (a mix of baking leavening agents) to yeast alone.
In Mandarin, it is known as cha shao.
The photo also shows the red-colored version with food coloring.
- Difficulty: Medium
- Cost: Affordable
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 20 buns
- Cooking methods: Other
- Cuisine: Chinese
Ingredients for Char siu filling:
- 3 lbs pork shoulder
- 1/4 cup sugar
- to taste pepper
- 1 1/2 teaspoon Five-spice powder (cinnamon, star anise, fennel seeds, pepper, cloves)
- 1 1/2 tablespoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce (fermented soybeans, garlic, vinegar, sugar, and chili)
- 2 teaspoons honey
- 3 cloves garlic (minced)
- 1 tablespoon water
- 3 oz water
- 1 tablespoon cornstarch
- 2 1/2 cups flour
- 2/3 cup water
- 2 teaspoons baking powder
Preparation
Before you can create the Char Siu Bao, you need to prepare the Char Siu, which is the pork filling:
– combine all the ingredients in a bowl (except 3 oz water and cornstarch), and marinate the meat for at least 8 hours.
For the steamed buns preparation, follow the baozi recipe and add the “baking powder“* at the end in the dough, preferably sifted together with the flour.
– Transfer the pork to a preheated oven at 392°F, without the marinade, and roast for 25 minutes. After 25 minutes, turn the pork over. If the bottom of the pan is dry, add another cup of water. Turn the pan to ensure even roasting. Cook for another 15 minutes. Turn it over and cook for an additional 40 minutes.
– Let the meat rest and then cut it into cubes, keeping the marinade aside.
– In a small bowl, mix the water and cornstarch.
– In a small saucepan, put the marinade, then mix the water with the cornstarch, which will have settled at the bottom, and add the water with the cornstarch to the saucepan. After a few seconds, when the sauce has thickened, turn off the heat.
– Pour the sauce into the bowl with the diced pork and blend.
– Cool the filling and then transfer it to the fridge for at least 30 minutes.
To assemble the buns:
– take each bread ball to form a disk and roll it out with a rolling pin.
– Add a tablespoon of filling and close.
– Let rise for another 30 minutes.
Steaming:
– steam in a steamer, preferably with bamboo baskets, for 15 minutes.
Baking:
– preheat the oven to 356°F. Place the buns on a lightly oiled baking sheet. Bake for 15-18 minutes (until golden).
These are the baked version, crispier.
*What is baking powder?
It’s equivalent to our instant yeast and is composed of baking soda, tartaric acid, and often cornstarch.
You can buy it online: Royal, Baking Powder, or you can make it yourself and you will need:
2 parts Cream of Tartar.
2 parts Baking Soda.
1 part Cornstarch
Mix together.
Keep in mind that for 500 grams (about 4 cups) of flour, 14 grams (about 2 teaspoons) of baking powder is needed.
