To celebrate this years start of the Taste of Dublin event, we are proud to launch our first video of popular Chinese recipes: Charsiu Bao, China Sichuan style.
Charsiu Bao are delicious buns, filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries. This is the recipe for our own version of the dish…
Watch our video and enjoy!
Charsiu Bao 叉燒包
70g Plain Flour
500g 00 Flour
34g Fresh Yeast
7g Sea Salt
60g Softened Unsalted Butter
In a heavy duty mixer with a dough hook, combine cream, milk, egg, and sugar. Add both flours, fresh yeast, and sea salt, and beat for five minutes. Then add the softened butter and continue to beat for 10 minutes until the dough is smooth and silky. Knead the dough for two minutes until it is pliable and then cover and set aside to rise, or prove, for one hour. The dough will be doubled in size.
If you don’t have a heavy duty mixer, you can stir the ingredients with a spoon, and then, when it becomes too stiff, mix by hand. You will have to knead the dough for 20-25 minutes by hand, but it will give you great biceps.
Sous-Vide Charsiu 叉燒
1Kg Pork Neck, cut into 4 pieces lengthwise.
Marinade 3 tbsp each
Dark Soy Sauce
Ginger, peeled and minced
“Chu Hou” braising sauce
Light Soy Sauce
Glaze 2 tbsp each
Coat the pork neck in the marinade ingredients and vacuum pack with the marinade. Sous-vide the pork at 63°C/145° F for 12-16 hours. (See note below.)
Remove from the vacuum bag and glaze with hoisin, honey, and golden syrup.
Roast at 215°C/420°F for twenty minutes until crisped.
Don’t have a sous-vide immersion circulator? Combine the pork with the marinade ingredients and let sit for 12-48 hours in the refrigerator. Roast, covered in foil, or in a baking bag, at 190°C/375°F, for 1 hour. Uncover, raise the heat to 215°C, glaze and continue roasting for twenty minutes until bubbling and charred in spots.
Note: Sous-vide is a method of cooking that involves putting the ingredients in a vacuum sealed pouch and immersing it in a carefully temperature controlled water bath. When you cook sous-vide, you should always wear gloves with sous vide or outside bacteria will grow at the low temperatures and cause the food to spoil.
Note: The charsiu recipe makes double the amount needed for the bao. However, charsiu will always be devoured. Eat it plain, in fried rice or garnish it on your greens.
Charsiu Bao Sauce 叉燒汁
1 tbsp Sugar
1 tsp Salt
1 tbsp Dark Soy Sauce
1 tbsp Potato Flour
1 tbsp Water Chestnut Flour
60ml Chicken Stock
Combine above over medium high heat until thickened. Dice 500 grams of charsiu and add to sauce.
Finishing the Charsiu Bao, aka roll & wrap, aka the “tricky” part 包
3 egg yolks beaten with 2 tbsp water
Divide the dough into 4 pieces. Roll each piece into a “snake” and divide each snake into five balls. Roll each ball into a disc that measures 4 inches in diameter. In order to roll, start with rolling pin in the center and move it outwards; with every stroke, you rotate the disc of dough clockwise. Eventually, you will have a perfect circle. Then stuff each disc with 2 rounded tablespoons of the charsiu filling, and close each bao/bun by pleating it clockwise, and then rolling it to close.
Prove the buns for 1/2 hour, glaze the buns with the egg wash and bake at 180° C/350°F for 20-25 minutes until golden brown.
Alternatively, just make twenty buns from the dough. Bake the buns at 180°C/350°F for 20-25 minutes, and then split and sandwich with the charsiu meat and sauce.