Char Siu Bao Recipe

CHAR SIU BAO RECIPE

Xiao long bao recipe

Char Siu Bao: A Bun Voyage Through History with a Side of Silliness

Char Siu Bao, the fluffy barbecue pork buns that are a Hong Kong dim sum staple. These little clouds of dough filled with sweet, savory, and oh-so-slightly-charred pork are like bite-sized flavor bombs guaranteed to make your taste buds do a happy dance. But before we dive into the recipe, let’s take a whistle-stop tour through Char Siu Bao’s history, with a dash of humor to keep things interesting.

A Bun Voyage Through Time:

  • Ancient origins: Legends claim Char Siu Bao’s inspiration came from a Chinese emperor who wanted his food portable for military campaigns. (Because, let’s face it, who wants to fight on an empty stomach? Especially when there’s barbecue pork involved).
  • Ming dynasty delight: The buns we know and love today are thought to have emerged during the Ming dynasty. Just imagine, people were enjoying these delicious treats while the Great Wall of China was being built!
  • A Hong Kong favorite: Fast forward to the 20th century, and Char Siu Bao becomes a cornerstone of Hong Kong’s dim sum scene. Tourists flock to experience the tradition, and let’s be honest, who can resist the allure of a fluffy bun filled with barbecue pork?

Now, on to the recipe!

Ingredients:

  • Dough:

    • All-purpose flour: 3 cups (360g) – The foundation of our fluffy paradise, like a blank canvas begging to be transformed into deliciousness. Think of it as the doughy stage for your porky rockstars.
    • Water: 1 cup (240ml) warm – The essential hydration squad, keeping things moist and springy, because nobody likes a dry party.
    • Yeast: 1 teaspoon active dry yeast or 2 teaspoons instant yeast – The magical leavening agents, the tiny party animals that will make your dough rise like a champ. They’re basically the life of the dough party.
    • Sugar: 1 tablespoon – A sprinkle of sweetness, because even barbecue pork buns deserve a touch of indulgence. (Think of it as a bribe for the yeast to work extra hard and give you the fluffiest buns ever).

    Char Siu filling:

    • Pork shoulder: 1 pound (450g) boneless, cut into bite-sized pieces – The perfect canvas for barbecue magic, ready to soak up all the delicious flavors. This is the star of the show, the porky frontman that everyone will be raving about.
    • Honey: 2 tablespoons – The golden glaze maestro, adding a touch of sweetness and shine. Because let’s face it, everyone loves a bit of golden action.
    • Hoisin sauce: 3 tablespoons (adjust to taste) – The sweet and savory BFF, bringing a depth of flavor that’ll have your taste buds doing the happy dance. Don’t be shy, go heavy on this one, we all love a good friend (and a good sauce).
    • Five-spice powder: 1 teaspoon – The flavor fiesta starter pack, because five spices are always better than one, especially when it comes to creating an explosion of taste. It’s like a flavor mosh pit for your mouth.
    • Red food coloring: A few drops (optional) – A touch of Instagram-worthy vibrancy, just for fun (and because sometimes food needs a little makeup too). Let’s be honest, we all want our buns to look as good as they taste.

Instructions:

  1. Make the dough: This is like creating a soft pillow for your delicious filling. Just be careful not to over-knead it, or your buns will end up tough – think of them as grumpy little clouds.
  2. Marinate the pork: Imagine you’re giving the pork a spa day in a sweet and savory bath of flavor. Coat it in honey, hoisin sauce, five-spice powder, food coloring, and a generous amount of humor (because laughter is the best marinade, obviously).
  3. Char siu magic: Traditionally, char siu was roasted over an open flame. You can recreate this at home by broiling the pork in your oven, but be careful not to burn your masterpiece. (Unless you’re going for a “crispy charcoal” kind of vibe, in which case, more power to you).
  4. Bun-folding fun: Roll out the dough and cut it into circles. Now comes the fun part! Fill each circle with a delectable dollop of your char siu filling.
  5. The second rise: Let your filled buns relax and rise again, like little doughy zen masters preparing for their journey into the steamer.
  6. Steaming sensation: Line your steamer with little squares of parchment paper (because nobody likes a sticky bun situation). Arrange your Char Siu Bao carefully and steam them until the filling is cooked through and the dough is fluffy perfection.

The punchline?

Serve your Char Siu Bao hot out of the steamer and devour them with reckless abandon. Just remember, the first bite might be a mouthful of sweet, savory, and fluffy goodness. Consider it a historical and delicious adventure for your taste buds!