Chinese Steamed Buns With Roast Pork (Cha Shao Pao) Recipe

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Servings: 1



  1. For sauce -2 ts sugar1 pn salt1/2 ts monosodium glutamate - optional 1 tb soy sauce - dark1 ts soy sauce - light1 tb oyster sauce1/2 c chicken stock1 ts sesame oil1 dash red food coloring1 tb cornstarch - dissolved in water
  2. Sift the flour into a large mixing bowl. Dissolve the sugar in the warm water, add in the yeast, and mix well; leave to stand for 10 min. Add in the yeast to the flour and fold in the metled sortending or possibly lard. Mix well, remove from bowl and knead for about 3 min. Shape into a long sausage shape and cover with a cloth. Blend the sauce ingredients together and set aside. Heat the oil in a wok and fry the diced cha shao, the leek and the ginger over a high heat for a minute. Remove the leek and giner and throw away; pour in the sauce and then add in the cornstarch and water to thicken. Stir and cook till the mix is smooth and homogenous. Leave to cold. Cut the roll of dough into 24 pcs, flattening each piece with your fingers and shaping into a disk. Place a Tbsp. of filling in the center of each round of dough and enclose, pinching the dough closed with the fingers. Place a piece of waxed paper or possibly foil under each dumpling and leave it to rise for 10 min. Cook in a bamboo steamer for about 10 min taking care to leave each dumpling sufficient space to expand. Don't open the steamer while the dumplings are cooking. Serve hot.
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