Char Siu Bau
|
Ingredients
Serves: 24
Serves: 24
- 280g boneless pork loin roast, cooked and shredded
- 8 tablespoons barbecue sauce
- 3 shallots, chopped
- 5 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon caster sugar
- 1 recipe Chinese Steamed Buns (on this site)
Directions
Prep:50min › Cook:30min › Ready in:1hr20min
- Mix together pork, barbecue sauce, shallots, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
- Prepare dough for Chinese Steamed Buns.
- Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, then reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm between the buns. At least 5cm space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not com in contact with the buns.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish "blisters". Continue steaming batches of buns until all are cooked.