Barbecued Pork Buns

Name: Barbecued Pork Buns (Cha Shao Bao)
Yield: Sixteen 3-inch buns
Cuisine: Italian
Ingredients: 2 tablespoons oil, such as corn, canola, or peanut; 2 tablespoons oil, such as corn, canola, or peanut; 2 tablespoons oil, such as corn, canola, or peanut; 2 tablespoons oil, such as corn, canola, or peanut; ¼ cup ketchup; 4 tablespoons soy sauce; ¼ cup Chinese rice wine or dry California sherry; ¼ cup Chinese rice wine or dry California sherry; 3 tablespoons soy sauce; 2 tablespoons chicken stock or water; ¼ teaspoon Freshly ground pepper; 2 teaspoons sugar; 1 medium (about 8 ounces) white onion, peeled, halved, and chopped; 2 tablespoons oil; 2 tablespoons chicken stock or water; 2½ cups Chinese roast pork, above, cut into ¼-inch dice; ½ teaspoon Chinese five-spice powder; ½ cup honey; ½ cup hoisin sauce; 2 tablespoons black soy sauce; 2½ pounds boneless Boston pork butt; 4 garlic cloves, coarsely chopped; 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); ½ teaspoon salt; 4 teaspoons sugar; Egg wash: 1 egg well beaten with a pinch of salt; 3 tablespoons chicken stock or water; 3 tablespoons chicken stock or water; 2 tablespoons cornstarch dissolved in

Cha Shao Bao

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

Ingredients

Asia
Europe
China
Italy
Starter
Mediterranean
Bread

Ingredients

Method