Chinese Steamed Buns with BBQ Pork Filling Best Family Recipes

The deliciousness is the trick to cooking food. It is possible to try various recipes at home with available ingredients. Confused about what to cook now, try the next special recipe to satisfy your loved ones. Let us see how to make it.

Chinese Steamed Buns with BBQ Pork Filling

"This is a simple recipe for Char-Siu Bau. A wok ready with a chrome steel steam plate--a plate with holes to permit steam to pass--is required to make those tasty buns."

Ingredients :

  • half pound boneless beef loin roast
  • half cup barbecue sauce
  • 3 tablespoons shallots, chopped
  • 1/3 cup hen broth
  • 1 tablespoon darkish soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • 1 recipe Chinese Steamed Buns

Instructions :

Prep : 50M Cook : 24M Ready in : 9H40M
  • Mix collectively pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in fridge for at least 6 hours.
  • Preheat grill for medium warmness and gently oil the grate. Cook the beef until an immediate-read meat thermometer reaches a hundred forty five ranges F (sixty three degrees C). Allow to cool; shred or finely chop the beef.
  • Prepare dough for Chinese Steamed Buns (see footnote).
  • Shape dough into balls. Roll every out right into a circle, (like received-ton wrappers). Put 1 tablespoonful of prepared meat aggregate within the middle of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand till doubled, about half-hour.
  • Bring water to a boil in wok, and decrease warmness to medium; the water have to nonetheless be boiling. Place steam-plate on a small wire rack inside the center of the wok. Transfer as many buns on wax paper as will effectively fit onto steam-plate, leaving 1 to two inches between the buns. At least 2 inches area need to be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 mins.
  • REMOVE LID BEFORE you turn off warmness, otherwise water will drip again onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns till all are cooked.

Notes :

  • Get the dough recipe for Chinese Steamed Buns.
  • Reynolds® Aluminum foil can be used to maintain meals moist, cook it flippantly, and make smooth-up easier.

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