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  Added: Sep 20, 2006  •  Visited (496)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Steamed Buns With Roast Pork Filling
(Ch'a - Shao - Pao)
What You Need:
  • 1 recipe steamed bread dough

  • 2 tablespoons peanut oil, or flavorless vegetable oil
  • 1 pound roast pork, prepared and finely chopped
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch dissolved in 3 tablespoons cold chicken stock, fresh or canned, or cold water

  • How To Cook:
    1. To make the filling: Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and heat for 30 seconds, turning heat down to moderate if the oil begins to smoke.

    2. Add the chopped pork and stir-fry for 1 minute, and then stir in the sugar and soy sauce. Give the cornstarch mixture a quick stir to recombine it and add it to the pan.

    3. Cook, stirring constantly, for another 10 seconds, or until the mixture thickens and the pork is covered with a clear glaze. Immediately transfer the entire contents of the pan to a bowl and cool to room temperature.

    4. On a lightly floured surface, form the dough with your hands into a long, sausage like roll 2 inches in diameter. With a sharp knife, slice the roll into 1-inch rounds.

    5. Flatten each round with the palm of your hand, then with a rolling pin, roll out each round into a disc 4 inches in diameter, turning it counterclockwise as you roll to help keep its circular shape.

    6. Place 2 tablespoons of filling in the center of each round. With your fingers, gather the sides of the dough up around filling in loose folds meeting at the top. Then twist the top of the dough firmly closed.

    7. Place the buns on 2-inch squares of wax paper, cover them with a dry kitchen towel and let the rolls rise again for 30 minutes, or until the dough springs back slowly when poked gently with a finger.

    TO COOK:
    1. Pour enough boiling water into the lower part of a steamer to come within an inch of the cooking rack (or use a steamer substitute). If you have steamer trays, arrange the buns an inch apart on two trays and steam them all at one time.

    2. In single steamers, place half of the buns on the rack in the steamer, leaving 1-inch spaces between them. Over high heat, bring the water in the steamer to a boil, cover the pan tightly and steam for 10 minutes.

    3. Then transfer the buns to a heated plate. If you are doing two batches, return the first batch of buns to the steamer after the second batch is done, piling them on the buns still on the rack. Reheat together for 3 or 4 minutes.

    4. Arrange the buns on a heated platter and serve hot.

    To Make: about 2 dozen buns
    This recipe is also available in:
    Cuisine ╗ Asia ╗ China
    Main Ingredient ╗ Meat & Poultry ╗ Pork
    Dish ╗ Appetizers


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