Steamed Pork Bun (Char Siu Bao)

 
Steamed Pork Bun (Char Siu Bao)

4 SERVINGS
lactose free meat

Ingredients (Dough)
400 g wheat flour
100 g tapioca starch (Asia supermarket)
1 pack dried yeast
100 g sugar
250 ml lukewarm water

Ingredients (Filling)
250 g minced pork meat
1 red onion, chopped
1 garlic clove, chopped
3 tbs oyster sauce
salt & pepper
2 eggs
50 ml coconut milk

All over asia you will find this buns. For me they made my start in a day even better. Traditionally eaten in China you can eat the buns also in Singapore, Thailand, Cambodia, Taiwan and Vietnam. In Thailand you can also find them in every 7 Eleven.
The best place where we had the buns was in Ayutthaya, Thailand!

Strain flour and starch into a bowl. Add sugar and make a hole in the middle. Add dried yeast and lukewarm water.
Mix everything with a kitchen machine. (use a dough hook)
When you have a firm dough use your hands and knead the dough on countertop for at least 5 minutes.
If it´s to sticky use more flour.
Put dough back in the bowl and cover with a kitchen towel
Leave on a warm place for 45 – 60 minutes.
Meanwhile you can prepare the filling.
Fry onion and garlic on mid heat in neutral oil.
Add minced meat and stir fry until meat is light brown.
Shut down heat and add oyster sauce.
Season with salt and pepper.
Prepare scambled eggs with coconut milk in a second pan.
When eggs are well done stir with mined meat and set aside.
Now, back to the dough!
Make little buns (12-16) and press them until they are flat.
Put 1-2 tbs of the filling in the center and close the dough on top.
Go on with all the buns.
Leave on a small quatered kitchen paper and put a a bamboo steamer.
Heat water and steam the buns for 20 minutes.
Serve warm with a dipping sauce.

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