![]() ![]() ![]() Press out all the air, seal it up tight, and refrigerate for 6 hours to overnight, turning occasionally. Set aside about 1/3 of the marinade, then pour the rest over the pork in the Ziplock bag. Trim the fat from 2 lbs of pork shoulder, then cut into 1 1/2″ slabs (I got 2 pieces). I suggest making the bbq pork the day before, then on the day you want buns, make the dough and while it rises, make the pork filing. Definitely a day well spent in making these!Ĭheck out the Sourdough Surprises steamed bun collection:Ĭhinese BBQ Pork Sourdough Steamed Buns (Char Siu Bao)Īdapted from Andrea Nguyen’s Asian Dumplings, via several sources. ![]() I would have preferred the filling to be a little bit saucier, but that’s easily remedied with a little extra liquid. I’ve never had proper dim sum, so I have nothing to base this on, but these were pretty darn good: chewy, fluffy, slightly sweet dough and deliciously savoury-sweet (and not bright red) pork filling. I filled the buns with homemade Chinese bbq pork, or char siu, which is very simple to make with a mixture of fairly common Asian condiments and some pork shoulder, and, as I don’t have a bamboo steamer, steamed them using a metal vegetable steamer. Sourdough isn’t a traditional ingredient in steamed buns, but many recipes incorporate “old dough”, so sourdough fits right in. Luckily for me, I realized this while I still had enough time to revive it to use in this month’s Sourdough Surprises project: Chinese steamed buns. Despite the fact that I have a notification on my phone that pops up every Sunday at noon reminding me to “Feed sourdough!!!”, I still manage not to do it for weeks on end and that poor little culture of yeasts ends up grey and lifeless in the back of my fridge. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |