• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Char Siu Bao (Meat and Vegetable Buns)

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • ------------------------------YIELD: 1 RECIPE------------------------------


1 lb Ground pork or beef
1 ts Garlic; minced
3 Tb Onion or leek; chopped
5 Dried mushrooms; soaked in
- water and chopped
1 lb Spinach or cabbage; boiled,
- drained, chopped
3 Tb Sesame oil
3 Tb Salad oil
4 Tb Soy sauce
1 ts Salt
1 ts Sugar
2 Tb Wine
1/2 ts MSG (optional)
8 c Water
2 Tb Sugar
1/2 ts Salt
3 Tb Oil
8 ts Dry yeast
4 c Warm water (more or less,
- according to quality of
- flour)

Mix all A ingredients thoroughly in a bowl to form filling for buns. Mix
dry yeast with water and add to flour. Add other B ingredients and knead
into a soft dough. After dough is well kneaded, place in floured bowl and
cover. Allow dough to rise for 1 hour in a warm place. When dough has
risen, knead it again on a flour-sprinkled board and roll it into a long
sausage. Cut sausage into 1-inch lengths, flatten these pieces, and roll
each out to the size of a saucer to form wrapping. Put 1 tablespoon of
filling in center of each wrapping, flute edges of wrapping, bring egdes
together to form a sack, and seal by giving a slight twist and pinching
with thumb and forefinger. Place buns in steamer rack on a wet cloth and
steam for 15 to 20 minutes. Note: Leftover buns may be served after
reheating, either by steaming or frying. The filling (A) may also be fried
to produce an altogether different and delightful flavor. Source; Mrs. Ma's
Chinese Cookbook by Nancy Chih Ma.

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