This recipe is a quite delightful way you can use up your char siu. They’re baked, not steamed, pork buns, which I think I prefer, texture-wise. They’re like the best little Chinese Hot Pocket you could ever have! One recipe of char siu makes enough for two batches of these buns, or one batch and some pork leftover to eat while you cook.

Ingredients:

Filling:

• 12 ounces (about 1/2 recipe) char siu
• 2 green onions/spring onions (finely diced)
• 1 tablespoon hoisin
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 cup chicken stock
• 1 teaspoon cornstarch
• 1/2 tablespoon vegetable oil

Buns:

• 1 packet of dried yeast
• 1/4 cup sugar
• 1/2 cup warm water
• 2 cups all-purpose flour
• 1 egg, lightly beaten
• 3 tablespoons oil
• 1/2 teaspoon salt
• egg wash: 1 egg beaten with a dash of water

To prepare the dough, first combine the sugar and water in a large bowl. Add the yeast, and let it sit 10 or so minutes until the yeast has activated. Add the flour, egg, oil, and salt, and stir together.

Turn the mixture out onto a floured surface and knead for ten minutes until smooth and elastic. Put in a lightly greased bowl and cover with a damp cloth. Let rise somewhere warm and draft free until doubled, about an hour.

While the dough rises, dice the the char siu.

Stir together the chicken stock and cornstarch and set aside.

Heat the oil over medium-high heat in a wok or pan on the stove. Add the diced meat and green onions and cook for one minute.

Add the hoisin and soy sauces and the sesame oil and cook a further minute. Add the chicken stock mixture and continue cooking until the mixture thickens, another several minutes. Remove from the heat and put in a bowl to cool until ready to use.

This smells FABULOUS.

When the dough has risen, knock it back down and divide it into twelve even balls. Preheat the oven to 390 degrees.

Roll each ball out to about 2 inches wide. I actually found it easiest to just squash it between my hands. Then use your fingers to press the outside edges of the dough thinner, until the circle reaches about 3 inches across. This way, the middle of the dough is thicker and won’t burst while they bake.

Put a big spoonful of the filling in the middle of each piece of dough.

Pinch the edges of the dough shut around the filling.

Put each bun on a baking sheet, seam-side down. Brush with the egg wash.

Bake for 15 minutes, or until golden brown.

YUM!

I’m really happy I tried these, it wasn’t hard and it’s sooo good! I’ll be submitting it to yeastspotting.

Alex recording his meal=P

Char Siu Bao

Adapted from The Daring Kitchen.

Filling:

• 12 ounces (about 1/2 recipe) char siu
• 2 green onions/spring onions (finely diced)
• 1 tablespoon hoisin
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/4 cup chicken stock
• 1 teaspoon cornstarch
• 1/2 tablespoon vegetable oil

Buns:

• 1 packet of dried yeast
• 1/4 cup sugar
• 1/2 cup warm water
• 2 cups all-purpose flour
• 1 egg, lightly beaten
• 3 tablespoons oil
• 1/2 teaspoon salt
• egg wash: 1 egg beaten with a dash of water

To prepare the dough, first combine the sugar and water in a large bowl. Add the yeast, and let sit 10 to 15 minutes until the yeast has activated and is bubbling. Add the flour, egg, oil, and salt, and stir together.

Turn the mixture out onto a floured surface and knead for ten minutes until smooth and elastic. Put in a lightly greased bowl and cover with a damp cloth. Let rise somewhere warm and draft free until doubled, about an hour.

While the dough rises, prepare the filling.  Dice the the char siu. Stir together the chicken stock and cornstarch and set aside.

Heat the oil over medium-high heat in a wok or pan on the stove. Add the diced meat and green onions and cook for one minute.

Add the hoisin and soy sauces and the sesame oil and cook a further minute. Add the chicken stock and continue cooking until the mixture thickens, another several minutes. Remove from the heat and put in a bowl to cool until ready to use.

When the dough has risen, knock it back down and divide it into twelve even balls. Preheat the oven to 390 degrees.

Roll each ball out to about 2 inches wide. Use your fingers to press the outside edges of the dough thinner, until the circle reaches about 3 inches across.

Put a big spoonful of the filling in the middle of each piece of dough. Pinch the edges of the dough shut around the filling. Put the buns on a baking sheet, seam-side down. Brush with the egg wash.

Bake for 15 minutes, or until golden brown.