Char Sui Bao
Chinese Steamed Pork Buns
1 1/2 cups
all purpose flour, sifted
sesame oil + enough vegetable oil to make 1/2 cup total
pound ground or finely chopped pork
dried mushrooms, soaked in boiling water for
fresh minced ginger
green onion, minced
sherry or vermouth
tablespoons soy sauce (to taste)
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Make the dough: Combine the dry ingredients, then add the oil, water, and vinegar. Knead the dough for 3-5 minutes until it can be shaped into a ball. Set aside.
Make the filling:
Blanch the cabbage by dropping in boiling water for 30 seconds. Drain and squeeze the water out.
Mince the reconstituted mushrooms.
Brown the pork in a skillet until cooked.
Add the vegetables and ginger.
Add the liquids and cook down.
Remove to a plate, leaving excess liquid behind, and let cool while you shape the dough.
Divide the dough into 12 equal pieces.
Roll each out into a circle about 4″ diameter, leaving the center a bit thicker than the edges.
Place a spoonful of the pork mixture in the center and pinch the edges up and over to seal.
Place on a 3″ square of parchment paper and set on a steamer.
Steam the buns 25 minutes until risen and cooked.
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