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Char Siu Bao-
(Buns with barbecued pork fillings)
Preparation Time : 10-15
Cooking Time : 10-15 minutes
Servings : 4
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons
water or chicken stock
Follow Basic Bun recipe through step 3 (preparing
the dough and letting it rest).
Heat 2 tablespoons oil in wok. Stir fry
scallion and garlic 30 seconds. Add pork. Stir fry 1
minute. Add soy sauce, oyster sauce, and sugar.
Pour in dissolved cornstarch. Stir fry quickly
until pork is glazed. Remove to bowl and allow it to
On a floured board, knead dough 1 minute and roll
into one long, sausage-like roll 2 inches in diameter.
Slice the roll crosswise into 1 inch pieces.
Flatten each piece with the palm of your hand and
roll with rolling pin into 3 inch rounds.
Place 2 tablespoons of filling in center of each
Gather dough up around the filling by pleating
along the edges.
Bring the pleats up and twist securely and firmly.
Place each bun on 2 inch square of aluminum foil on
steamer tray. Cover with a towel. Let rise 1 hour,
until dough springs back when touched with finger.
Steam over briskly boiling water 10 minutes.
May be prepared in advance. May be frozen. Thaw out
in plastic bag and re-steam 10 minutes.