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LOCATION: Recipes >> Asian >> Cha Shao Pao 03

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1 tb grated ginger
1 tb oyster sauce
1 tb hoisin sauce
1 tb dark soy sauce
2 tb sugar
3/4 c water
1 tb peanut or corn oil
1 c finely chopped onion
3 c Cantonese barbecue pork, in 1/2-inch dice (about 1-lb.)
1 tb cornstarch mixed with 1 tablespoon water
1 t sesame oil
2 egg yolks
2 tb water
1 t sugar

Chinese Baked Sweet Bread Dough (recipe follows)

1 pk active dry yeast (1 tablespoon)
3 tb sugar
1 c warm milk (100 to 110)
1 egg
3/4 c vegetable oil
3 1/2 c all-purpose flour plus more for dusting and kneading

Reheat in a 350 degree F. oven for 5 minutes, or microwave at high
about 1 minute.

Prepare bread dough. Cut out twenty 3-inch squares of parchment
paper. Mix together ginger, oyster sauce, hoisin, dark soy, sugar
and water in a bowl.

Heat a wok over medium-high heat. Add oil. When hot, add onion;
stir-fry until soft. Don't brown. Add pork and stir-fry 30 seconds.
Pour in sauce mixture, bring to a boil. Stir cornstarch/water into
a smooth mixture. Add to pork; cook, stirring until thick, about
15 seconds. Add sesame oil. Remove to bowl; refrigerate until
thoroughly chilled.

Cut dough in half. Form each half into a 12-inch long log; cut into
10 pieces. Roll each piece into a 4-inch circle. Roll outer inch
of each circle 1/8-inch thin; leave middle slightly thicker.

If right-handed, place a dough circle in palm of your left hand.
Put a big tablespoon of pork mixture in the ; middle; put left
thumb over the pork. With your right hand, bring up edge and make
a pleat in it. Rotate circle a little and make a second pleat. As
you make each pleat, gently pull it up and around as if to enclose
your thumb. Continue rotating, pleating and pinching, then gently
twist into a spiral. Pinch to seal. Place bun pleated side down on
a parchment square. Repeat with remaining dough and filling. Put
buns 1 1/2 inches apart on a baking sheet. Let rise until doubled
in size, 30 minutes to 1 hour.

Preheat oven to 350 degrees F. Beat egg yolks with water and sugar;
brush over buns. Bake 20 minutes.

Makes 20 buns.


Put the yeast and 1 tablespoon of the sugar in a small bowl. Add
1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve.
If should foam and bubble. If it does not, discard and use a fresh
package of yeast. Stir in the egg, oil and remaining milk.

Put the flour and remaining sugar in the work bowl of a food
processor fitted with the metal blade. Process 2 seconds. With the
machine running, pour the warm milk mixture down the feed tube in
a steady stream. Process until it forms a rough ball. If ball is
sticky and wet, add a little more flour. Process a few seconds
longer, or until dough pulls away from the sides of the bowl. Remove
dough to a lightly floured board.

Knead dough, dusting with flour to keep it from sticking, until
smooth and elastic, about 2 minutes. Place in a large oiled bowl,
cover with plastic wrap and let rise in a warm spot until doubled,
about 1 hour.

Punch down dough and place on a lightly floured surface. It is now
ready to form into rolls, buns or loaves.

Makes enough for 20 barbecued pork buns.


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4 of 10 people found the following review helpful:
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My kids and I (mommy) loved it., September 20, 2004 - 07:29 PM
Reviewer: do not know how to read chinese from orlando, fla usa
I am third generation chinese and i love to learn how to cook with my kids. thank you

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