Name: Jing Char Siu Bau
Yield: 16 buns
Cuisine: Chinese
Ingredients: 1 tablespoon liquefied pork fat or peanut oil; 2¼ teaspoons cornstarch; 2½ ounces chicken broth; ½ teaspoon sesame oil; ¾ cup Roast Pork, cut into ½-inch, thinly sliced pieces (see recipe for Roast Pork); 2 teaspoons ketchup; 1 Steamed Bun Dough recipe; Pinch of white pepper; 2¼ teaspoons sugar; ½ cup onion, diced into ¼-inch pieces; 1½ teaspoons white wine; 1½ teaspoons dark soy sauce; 1 tablespoon oyster sauce

Preparation info

16
buns

Difficulty
Medium

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

This is the dim sum that I remember eating the first time my brother took me to a teahouse. Among the Cantonese if you know you are going to a teahouse, then you know you must have jing char siu bau.

The filling may be prepared a day ahead of the dough.

Ingredients

½ cup onion, diced into ¼-inch pieces
¾ cup Roast Pork, cut into ½-inch, thinly sliced pieces (see recipe for Roast Pork

Method

To make filling

Heat wok for 30 to 40 seconds. Add pork fat or peanut oil and heat until white smoke rises. Add onions and cook over low heat, turning occasionally, until onions turn light brown.
Add the roast pork, raise heat, and stir-fry to combine the pork with the onions. Add white wine and mix well.