Tsen Bao, variações e Recheios

Tsen Bao

(Chinese steamed filled buns)

Yield: about 20-24 buns

INGREDIENTS	PREP	AMOUNT
Water, warm (about 110°)		1 cup
Yeast, active dry		1 1/4-oz package
Flour		1 cup
Sugar		1/4 cup
Shortening or oil		2 T
Water		1/2 cup
Salt		1 1/2 t
Flour		3 to 3 1/2 cups
Filling (see notes)

METHOD

Basic Steps:  Proof → Boil → Mix → Knead → Rise → Punch Down → Rise → Portion → Roll Out → Stuff → Rise → Steam

1. In a large bowl, dissolve the yeast in the warm water. Stir in the flour, cover, and let rise 1 hour.
2. Meanwhile, in a small saucepan, bring the sugar, shortening or oil and 1/2 cup water to a boil. Stir to dissolve the sugar. Remove from heat and cool.
3. Add the cooled sugar-oil-water mixture to the yeast mixture. Knead in the remaining flour to form a soft, smooth dough. Place dough into a large, greased bowl, cover, and let rise until doubled in size.
4. Punch down dough and knead 1-2 minutes. Divide into two. Roll each piece into a log, and cut each piece into 10 or 12 pieces.
5. Roll each piece into a round about 3" wide. Place 2 T of your filling of choice in the center of a round. Pull up the edges and twist to seal the top. Repeat with the remaining rounds.
6. Place the filled rounds on a parchment or wax paper-lined tray. Cover with a towel, and let rise till doubled in size.
7. Set up a Chinese bamboo steamer. Steam the buns in batches, 10-12 minutes per batch.

VARIATIONS

• These are some bao commonly served in dim sum shops and restaurants:

• Chan Bao: bun filled with BBQ pork, onion & oyster sauce
• Char Siu Bao: BBQ pork bun (see recipe notes)
• Dow Sa Bao: sweet bean paste bun
• Fo Tui Bao: ham bun (baked)
• Ga Lei Bao: curried beef bun (baked)
• Gai Bao: chicken bun
• Lat Cheung Bao: Chinese sausage bun
• Lin Yung Bao: sweet lotus bean starch & egg yolk bun
• Mui Jeung Gai Bao: plum sauce chicken bun
• Pork & Cabbage Bao: see recipe
• Xiao Long Bao: juicy pork. Popular in Shanghai.

• Sometimes the buns are brushed with an egg glaze and baked.

NOTES

• Bao are a common item found in dim sum shops and restaurants. They are made with a variety of fillings

http://www.whats4eats.com/recipes/r_ap_bao.html

Char Siu

(Chinese barbeque pork)

Yield: 4-6 servings

INGREDIENTS	PREP	AMOUNT
Hoisin sauce		3/4 cup
Soy sauce		1/2 cup
Sherry, dry		1/2 cup
Honey		1/3 cup
Sugar		1 T
Pork butt	boneless	2-3 lbs

METHOD

Basic Steps:  Mix → Marinate → Roast

1. Mix first set of ingredients together.
2. Slice pork into strips about 2 inches wide and 5 inches long. Add pork to marinade and let stand from 2 hours to overnight.
3. Preheat oven to 425°. Add a rack to a roasting pan, and fill the pan with water to just below the rack.
4. Wipe excess marinade from the pork and line up in the roasting pan. Roast 10 minutes.
5. Turn heat down to 325°, and continue roasting another 30-40 minutes. Turn and baste frequently with marinade, peanut oil or sesame oil. If you like, baste with honey during last 10 minutes to glaze.
6. Cut into bite-size pieces and serve.

VARIATIONS

• Char Siu marinade variations and additions:

• Add 1 T minced garlic and/or 1 T minced ginger
• Add 2 t Chinese five-spice
• Substitute 1/2 cup pineapple juice for the hoisin
• Substitute wet bean curd for the hoisin (found in Asian markets)
• Add 1 T toasted sesame oil
• Add 1 T hot bean paste for a spicier marinade
• Substitute Japanese mirin (sweetened rice wine) for the sherry.
• Many recipes add up to 2 T of red food coloring. I find this unnecessary.

• Instead of pork butt, use pork spareribs and grill over a charcoal fire.
• Marinate a whole pork loin, and roast as you normally would.
• Char Siu Shrimp with Bacon: Butterfly shrimp and marinate in char siu sauce 30 minutes. Wrap shrimp with bacon, skewer, and grill till cooked through.
• Char Siu Bao (Chinese barbeque pork buns): prepare the recipe above and shred the meat. Moisten with extra sauce and use as a filling, following the Bao Recipe.

NOTES

• Although it originated in China, char siu is now a favorite all over Asia. The name can refer to either the marinade itself or to the roast barbeque pork that is the most common char siu dish. Char siu is a versatile sauce that can be used in many ways and has endless variations. The above recipe is one of the simpler and tastier variations.

http://www.whats4eats.com/recipes/r_me_charsiu.html

 

Pork & Cabbage Filling

(Chinese filling for buns, potstickers & dumplings)

Yield: About 1 1/2 cups

INGREDIENTS	PREP	AMOUNT
Cabbage		3-4 leaves
Pork, ground		1/2 lb
Scallions	minced	2 each
Garlic	minced	1-2 cloves
Ginger	minced	1 T
Soy sauce		1 T
Sugar		1 t
Sesame oil		2 t
Salt & pepper		to season
Cornstarch		1 T
Water		about 2 T

METHOD

Basic Steps:  Blanch → Mix

1. Blanch the cabbage leaves in a pot of boiling water for about 1 minute. Cool and chop finely.
2. Mix chopped cabbage with the rest of the ingredients well to make a smooth, light paste.

VARIATIONS

• Try using Chinese mustard greens instead of cabbage if you like.
• Add 1 beaten egg to the mixture to make a sturdier filling.

NOTES

• This is a good filling for Chinese bao, siu mai, and potstickers.
• To test the filling for flavor, sauté a small portion in a skillet till cooked through. Taste, and adjust seasoning of filling as needed.

http://www.whats4eats.com/recipes/r_me_porkcabbfill.html