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Cha Siu Bao

4 c Flour
1/4 c Sugar
2 ts Salt
1 Pkg quick-rising yeast
1/3 c Oil
3 Eggs, beaten

1 tb Oil
1/2 c Minced onion 2 1/4 c Cubed barbequed pork
2 tb Cilantro
2 tb Oyster sauce
1 tb Cornstarch
1 tb Ketchup
2 ts Sugar
1 ts Soy sauce
1/4 ts Sesame oil
1 Egg

Filling: In skillet, heat oil over medium heat; cokk onion for 2 min. Stir in pork. Mix 1/4 c. water with cilantro, oyster sauce, cornstarch, ketchup, sugar, soy sauce and sesame oil; stir into pork mixture and cook for 1 min or until thickened. Let cool.

Dough: In a large bowl, combine 3 cups of flour, sugar, salt and yeast. In a small bowl, combine 1 cup hot water (125 F) with oil; stir into flour mixture to make lumpy mixture. Stir in eggs, then enough of the flour to make soft, slightly sticky dough. Turn onto floured surface and knead for 3 min. Let stand, covered, for 10 min. Arrange pieces of paper on baking pans. Divide dough into 20 pieces and fill with pork. Cover and let rise 1 hour. To bake: Brush with egg and bake at 350 for 25 min, rotating halfway through. (Buns may be frozen for up to 2 months)

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