Steamed Char Siew Buns
One of my facebooks friends made some char siew buns recently and she said she got the recipe from the internet and what she made looked good which prompted me to make some too.
Here's my simple char siew recipe
500 gm pork shoulder
2-4 Tbsp hoisin sauce
1 tsp Oyster sauce
2 tbsp honey
2 tsp light soya sauce
1 tsp dark soya sauce
1 tbsp rose wine
2 tbsp garlic powder or minced garlic
1 tsp sesame oil
1 tpsb brown sugar
1. Mix all the marinade ingredients into a tupperware or ziplock bag and add in the pork and make sure pork is throughly coated. Leave for a couple of hours or overnight.
2. When you are ready to cook, heat a little oil in pan and place the pork in the pan and fry for about 15 mins on each side, covered.
3. Once char siew is cooked, place it on the grill pan or bbq to caramalise some of the pork.
4. Boil the remaining marinade as gravy for the char siew.
Sorry was in a hurry to make my buns that forgot to take pictures of the char siew!
3 cups All purpose flour
2 tsp yeast
1 cup warm water
½ tsp salt
1 tsp sugar
2 tbsp vegetable oil.
1. In a large bowl add water, yeast, salt sugar and oil. Mix well until the dry yeast is fully dissolved.
2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes.
3. Set aside in warm place and cover with cling film until the dough doubles in size.
4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place and cover with cling flim for 30 minutes.
To make the buns:
1. Split the dough into 16 smaller pieces.
2. Take a few dough balls and put them on a floured cutting board. The rest of balls should be in the bowl, covered, to prevent them from getting dried out.
3. Roll out each ball into a disk 4 inches (10 cm) in diameter.
4. Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it.
5. Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun.
6. Repeat with the remaining dough and filling, until you’ve made 16 buns.
7. Put 6-7 cups of water in the bottom of a large steamer and place each bun on the rack.
Baking cups also work well. When you place the buns on the rack, leave a 1 inch gap between them because they will get bigger when steamed.
8. Wait for 20 more minutes to let the dough rise even more.
9. Bring to a boil over high heat, and steam for 20 minutes.
Baos before steaming
Ready for makan!