Cha Siu Bao
These soft, round, and slightly sweet white rolls have quite the spicy kick, but since it comes wrapped in mouth-rescuing dough, you should survive.
May 6, 2010
Makes 12 buns
For the bun:
- 1/4 cup cane sugar
- 1-3/4 cups warm water
- 1 tablespoon active dry yeast (quick-rise or conventional)
- 6-1/2 cups unbleached flour
- 2 tablespoons non-hydrogenated margarine
- 1 tablespoon baking powder
For the filling:
- 1/4 cup vegetable oil
- 2 cups faux pork or seitan, cut into small pieces
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup hoisin sauce
- 1/4 cup hot chili sauce
- 1/4 cup vegan sour cream
What you do:
- In a small bowl, dissolve cane sugar in warm water. Mix gently and add yeast. Allow mixture to rest for 10 minutes.
- In a larger bowl, knead together the flour and margarine until mixture resembles small beads. Add yeast mixture and mix gently with a spoon. On a floured cutting board, knead dough until it is smooth and pliable. Form into a ball and place back into a larger bowl. Cover with plastic wrap and allow to rise for about two hours.
- In a medium skillet over medium-high heat, heat vegetable oil. Add seitan, salt, and pepper, and pan-fry for about 3 minutes on each side. In a medium bowl, mix hoisin sauce, chili sauce, and vegan sour cream. Add fried seitan and set aside.
- On a cutting board sprinkled with baking powder, divide dough into 12 flat rounds. In the center of each round, add a heaping tablespoon of the seitan mixture. Pull the sides of the rounds up to completely encase the seitan mixture, and twist the dough to seal. 5. Fill a large saucepan 1/4 of the way with water, place over high heat, and bring to a boil. In a metal colander over the pot, or bamboo steamer lined with wax paper, steam buns for about 15 minutes.
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