Guest Recipe: BBQ Pork Buns from Chef Ari
This guest recipe is compliments of Ari Maharaj and a Spice of Life with Ari. Ari recently started a personal chef business serving Marin and Bay Area families.
This recipe for Chinese-style BBQ pork buns is the one that the family she's working for really enjoys, especially the children! Find our more about her and her services at www.spiceoflifewithari.com.
Ingredients
Filling
- 4 tbsp vegetable oil
- 4 cloves garlic
- 2 small onions (finely diced)
- 2 small carrots (finely diced)
- 16 oz char siew / Chinese barbecue pork, cubed
- 4 tbsp hoisin sauce
- 2 tbsp dark soy sauce
- 1 cup water
- 1 cup frozen green peas
- 2 tsp cornstarch mix with 4 tbsp water
- 4 green onion (spring onion), finely chopped / extra for garnish
Dough
- 1 cup warm water (100° to 110°)
- 3 tablespoons sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3 1/4 cups all-purpose flour (about 14 2/3 ounces)
- 3 tablespoons canola oil
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- Eggwash (1 egg,beaten with 1tbsp of milk)
- 1 tbsp sesame seeds
Instructions
For the filling:
Heat vegetable oil in a medium size pan. Saute garlic, onions, and carrot for 2 minutes. Add char siew and fry for another 3 minutes.
Add hoisin sauce, dark soy sauce, and ½ cup (120ml) water. When liquid comes to a boil, reduce heat and simmer for 3 minutes. Add frozen green peas and continue to cook for another 3 minutes.
For the dough:
To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
Step 1: Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Step 2: Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
Step 3: Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling. Brush with egg-wash, sprinkle with sesame seeds.
Step 4: Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
Step 5: Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.