Chinese Baked Buns (Cha Shao Bao)

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Recipe byBrianDonnaMcBride

Notes:

This is a tasty version of steamed Chinese buns. This uses leftover b-b-q pork as the filling. But the slightly sweet dough can be used for lots of variations. Think ham and cheese, pepperoni and mozzarella.

Categories:
- Chinese
- Leftovers
- Main Dish
- Pork

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Ingredients:

DOUGH STARTER:
1 pkg yeast
1cup warm water
1 cup of bread flour
REMAINING DOUGH:
1/4 cup sugar
2 Tablespoons olive oil
1/4 cup boiling water
3 1/2 cups bread flour
FILING:
Shredded Pork
6 green onions chopped
1/4 cup shredded carrots
1/2 cup +/-Hoisin Sauce (see our recipe)
Egg wash
Sesame Seeds

MIXING THE DOUGH
Disolve yeast warm water and 1 cup of flour
let rise 1 hour until bubble appear.
FINISHING THE DOUGH
add boiling water and sugar to fully disolve
Mix everything together and add oil and reamining flour
Kneed together until smooth
let rise in an olied bowl for 2 hours
MIX PORK FILING
Place pork into a medium suacepan and heat thoroughly with a little water, drain water when heated
add chopped onion, carrots and Hoisin sauce to a medium consistancy
let cool thoroughly
FORMING THE BUNS
Kneed aprox 2 minutes
Divide into 2 halfs
roll into 12" log rolls, aprox 2" in diameter
Slice each half into 12 discs. aprox 1/2 thick
Roll with pin to aprox 3 1/2" in diamter.
Form a pocket and stuff with apox a tablespoon of pork mixture. pinch closed forming a ball
brush with egg wash and sprinkle with sesame seed.
bake at 350 for 20 minutes until golden brown, let cool 10-15 minutes before serving.