Even the best cooking pot will not produce food.
~ African Proverb
I am back with Part 2. This is where I use the filling made in my previous blog to make the buns. Sally commented in my first blog that she prefers the baked type. Oh yeah, that brings a point that there are two types of char sui bao (or char siu pau) — steamed and baked. The steamed ones like those shown below are the more common ones.
Ingredients
- 3 1/2 cups flour
- 1 tablespoon shortening
- 1/4 cup sugar
- 1 pkg active dry yeast (2 1/2 teaspoons)
- 1 cup warm water
Instructions
I used the bread machine to prepare the dough. For those who are interested to make this and do not have a bread machine, here is the manual instruction:
Put 3 cups of the flour into a bowl. Cut in shortening. Stir in 2 tablespoons of the sugar. Combine the remaining 2 tablespoons sugar with the yeast and add 1/3 cup of the warm water. Stir until yeast is dissolved.
Add the remaining 1/2 cup flour, mix well. Combine flour mixture, yeast mixture and remaining 2/3 cup of water. Knead on lightly floured board for 5 minutes or until the dough is smooth and elastic. Place dough in a bowl.
The buns are best served hot — when it is soft and moist. What makes this great is a very moist filling. My kids like it so much that they can gobbled up 4 buns in a go. As a matter of fact, all 18 buns were gobbled up by all four of us in less than 1 hr! Yummy!
I will blog the baked version some other time.
Hi Suanne,
Thank you “Chow Times”. It is so interesting and refreshing. I really enjoyed browsing the different recipes and looking at the nice pictures. Looking at them, inspire me to try my hand at it, though still find the time yet.
Hi Mandrina,
Thank you for visiting Chow Times and appreciate your comments.
Suanne
Thank you SO much for sharing this recipe. I made these for my family this evening and they were absolutely delicious! Just like from the restaurant, I couldn’t get over how yummy they were!
This is the best site I have seen on Char Siu Bao. Especially on the use of the bread machine. I need to make these for a group in July–you have made it easy. Thanks
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