Cha Sui Bao Baked Barbecued Pork Buns

  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 1155 x



  1. Prepare bread dough
  2. Cut out twenty 3-inch squares of parchment paper
  3. Mix together ginger, oyster sauce, hoisin, soy sauce, sugar and water in a bowl
  4. Heat a wok over medium-high heat
  5. Add oil
  6. When hot, add onion; stir-fry until soft
  7. Don't brown
  8. Add pork and stir-fry 30 seconds
  9. Pour in sauce mixture, bring to a boil
  10. Stir cornstarch/water into a smooth mixture
  11. Add to pork; cook, stirring until thick, about 15 seconds
  12. Add sesame oil
  13. Remove to bowl; refrigerate until thoroughly chilled
  14. Cut dough in half
  15. Form each half into a 12-inch long log; cut into 10 pieces
  16. Roll each piece into a 4-inch circle
  17. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker
  18. If right-handed, place a dough circle in palm of your left hand
  19. Put a big tablespoon of pork mixture in the middle; put left thumb over the pork
  20. With your right hand, bring up edge and make a pleat in it
  21. Rotate circle a little and make a second pleat
  22. As you make each pleat, gently pull it up and around as if to enclose your thumb
  23. Continue rotating, pleating and pinching, then gently twist into a spiral
  24. Pinch to seal
  25. Place bun pleated side down on a parchment square
  26. Repeat with remaining dough and filling
  27. Put buns 1 1/2 inches apart on a baking sheet
  28. Let rise until doubled in size, 30 minutes to 1 hour
  29. Preheat oven to 350 degrees F
  30. Beat egg yolks with water and sugar; brush over buns
  31. Bake 20 minutes

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