had some butt from the night before so i made my standard pizza/bread dough. after the 1st rise i rolled out 1/4" thin circle, put some shredded pork, topped with sauce, and made concentric folds to seal the bun, and baked it on the stone in the oven @ 425. doctored up some cheap mac-n-chz and hot damn! dems some tasty pork buns!!!
pork buns...
- Thread starter chefrob
- Start date
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ncdodave
Smoking Fanatic
sounds good rob, heres a recipe for you to try next time.
Dave’s Steamed Pork Buns (Chai Bau)
Dough:
¾ c. sugar
1 ¼ c. warm water (about 110°)
4 c. all purpose flour
2 Tbs. baking powder
¼ c.+1Tbs. lard
Filling:
1 ½ lbs. boneless lean pork, cut into ¼” cubes
2 cloves garlic, minced
½ tsp. fresh ginger, grated
4 tsp. sugar, divided
4 Tbs. soy sauce, divided
1 Tbs. cornstarch
1 Tbs. dry sherry
¼ c. water
1 Tbs. vegetable oil
1 medium onion, diced
24 3” X3” squares parchment paper
Dough:
Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour and pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside.
Filling:
Put the cut up pork in a large bowl and season with garlic, ginger, 2 tsp. sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 tsp. sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12” Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside.
Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4” circle, leaving the center twice as thick as the edges. With your left hand, cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the left thumb. With your right thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up.
Arrange buns on a cake rack in a 12” Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot
Serves 12 to 24
Dave’s Steamed Pork Buns (Chai Bau)
Dough:
¾ c. sugar
1 ¼ c. warm water (about 110°)
4 c. all purpose flour
2 Tbs. baking powder
¼ c.+1Tbs. lard
Filling:
1 ½ lbs. boneless lean pork, cut into ¼” cubes
2 cloves garlic, minced
½ tsp. fresh ginger, grated
4 tsp. sugar, divided
4 Tbs. soy sauce, divided
1 Tbs. cornstarch
1 Tbs. dry sherry
¼ c. water
1 Tbs. vegetable oil
1 medium onion, diced
24 3” X3” squares parchment paper
Dough:
Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour and pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside.
Filling:
Put the cut up pork in a large bowl and season with garlic, ginger, 2 tsp. sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 tsp. sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12” Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside.
Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4” circle, leaving the center twice as thick as the edges. With your left hand, cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the left thumb. With your right thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up.
Arrange buns on a cake rack in a 12” Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot
Serves 12 to 24
ncdodave
Smoking Fanatic
Ive used pulled pork in place of the raw cubed pork and its a great switch for a bbq version. i just use with the pulled pork brown sugar instead of white and the rest of the filling ingredients.
- Mar 12, 2009
- 14,477
- 58
Those sound like some really good bunns there Chefrob. Just another great use for some left over pulled pork.
ncdodave
Smoking Fanatic
cheapchalee
Smoking Fanatic
Ok so I'm a couple years late to post on this thread, but had to say Those look great Rob, I'll be trying it sometime soon, that is if I ever find time to smoke some butts.
And thanks Scarbelly for including this link in another thread!
And thanks Scarbelly for including this link in another thread!
These are awesome!!!
I remembered them, but couldn't remember where from!!!!
They keep real well too----2 years old & still look fresh !!!!
Bear
I remembered them, but couldn't remember where from!!!!
They keep real well too----2 years old & still look fresh !!!!
Bear
seabass
Newbie
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