Name: Barbecued Pork Buns (Cha Shao Bao)
Yield: Sixteen 3-inch buns
Cuisine: Italian
Ingredients: 2 tablespoons chicken stock or water; 2 tablespoons oil, such as corn, canola, or peanut; Egg wash: 1 egg well beaten with a pinch of salt; 3 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off); ¾ cup milk; 4 teaspoons sugar; 4 tablespoons soy sauce; ½ cup honey; ⅓ cup finely sliced scallions, both white and green parts; 3 tablespoons soy sauce; 5 tablespoons unsalted butter, melted and cooled; 3 tablespoons chicken stock or water; ½ teaspoon Chinese five-spice powder; ¼ teaspoon Freshly ground pepper; 1 medium (about 8 ounces) white onion, peeled, halved, and chopped; 2½ pounds boneless Boston pork butt; ½ teaspoon salt; 1 large egg; ¼ cup ketchup; ¼ cup Chinese rice wine or dry California sherry; 2½ cups Chinese roast pork, above, cut into ¼-inch dice; 2½ teaspoons active dry yeast; 4 garlic cloves, coarsely chopped; 2 tablespoons oil; 2 tablespoons cornstarch dissolved in; 2 teaspoons sugar; 2 tablespoons black soy sauce; ½ cup hoisin sauce

Preparation info

Sixteen
3 inch buns

Difficulty
Medium

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

I’m always happy when these appear on a dim sum cart in a teahouse, and I knew I wanted to include them here, though my skill in Chinese cooking is mostly limited to eating it. So I called on my longtime friend Norman Weinstein, a gifted teacher of Chinese cooking, and these are the result. The recipe is also loosely based on one in Florence Lin’s