Char siu bao ...... Mood = Buns buns buns

I have eaten these delicious delicacies everywhere and have always thought that they were so hard to make. In fact they are not hard but a little time consuming. That's all. I literally went bun crazy today and i was seriously impressed with myself. I loved them, and more importantly my husband loved them. Char siu Bao are so widely eaten in china and served everywhere i thought that i had to try this out. I watched so many videos on Youtube to see how they wrapped these lovely bites and for the life of me i could not figure it out so i made my own technique. They just did them so quickly that i could not focus. But don't stop trying as when you do get them right it just gives you that warm feeling inside. As i had when i finally got it right, eventually on my last one.

They did look good though for my first time though but i am definitely going to make these again and again. We literally could not eat them fast enough. Burnt tongue and all....

So Chinese cooking is not all about stir fry as i learnt, it is more sleight of hand and quick movements and mainly confidence in your hand and skill. It is an art. And this is something i am taking upon myself to conquer. I love this food and i love to eat it out but as i mentioned i love to learn how to make things i can eat out.

This recipe is a combination of things i found online and my own additions as i tried two or three recipes before i found one that was close to working and changed it up. Anyway, i figured it out and came up with this.

Recipe:

450g flour
7g yeast (fast acting)
50ml vegetable oil
1 Tablespoon baking powder
200ml warm water
90grams sugar

Filling:

200g Pork belly
300g Pork loin
3 Tablespoons of sesame oil
3 Tablespoons of ketchup
5 Tablespoons of soya sauce
2 Tablespoons of oyster sauce
500ml water
2 Garlic cloves
1 Knob of ginger
1 Tablespoon salt

Method:

• Make the pastry first and as it is rising make the mixture.

• Mix the water and sugar together and when the sigar has dissolved mix in the yeast. Set it aside and in another bowl mix the flour, baking powder and salt together and add the yeast mix.

• Add the oil and using a kitchenaid mix the combined ingredients till you have a firn smooth ball. It should take about 7-10 minutes.

• This will help activate the gluten in the dough and help it rise.

• When you have acheived this state, place in a nicely oiled bowl and set it someplace warm and cover it with clingfilm and let it rise.

• This should take about an hour.

Filling

• For the filling, mix all the sauces together, and add the water. Cut the pork into small cubes and add to the marinade. Place in a pot and bring to the boil.

• Let this simmer for about 45 minutes, and top up the water so as not to catch and burn.

• Add a teaspoon of flour at this point to thicken the sauce a little.

• Then when it has finished cooking, take off the heat and set aside to cool.

• I placed it by a window and let it cool then put it in the fridge to harden with the sauce.

For the dough:

• Roll the dough out into a ong strip and cut into a about 12 equal sized pieces and then flatten them to make discs and place your filling in the middle. Pleat the disc around the filling and then twist the top over so you seal it all in. Repeat this with all the other pieces and place on a tray to rise again for about 30-40 minutes.

• When they have risen, get you bamboo steamer and fill a wok or pan with water just enough to create steam but not enough to touch the base of the bamboo. Place your Char Siu on parchment paper or greaseproof paper and steam for about 12-15 minutes. You will know when they are ready by touching them and also the aroma that will fill your kitchen will be too irresistible.... I tried one just before it was ready and burnt my tongue. Something i do too often because i am greedy and just want to know right there and then what they taste like. I never learn.

Serve with soya sauce, diced chilli, and sesame oil. And eat soon after cooked as they lose their quality and fluffy-ness.

These are perfect for a little get together and definitely something people will be talking about for a while. My husband was sooooo excited about this dish he even came home early when i told him what i was making for dinner. What a treat!

Time consuming : Yes (joudie)

Worth it : Most definitely (joudie)
To do again : For sure! (pavlos)
Taste : Excellent (Pavlos)

Enjoy the recipe and let me know if you have any ideas or variations to this dish.