So Char Siu Bao…the char siu is hard to me now (Sept 2012) but crockpot pulled pork is not. So, I put a boneless pork shoulder into the crockpot with 1/2 large onion and two bottles of beer. 8 hours later…. took 8 oz of pork out and “pulled it” into shreds. chopped it a bit. added 1/2 c. chopped onion which I cooked in the micro for 30 sec
to the pork and onions, I added
4 T jarred char siu BBQ sauce (chinese BBQ sauce)
2T ketchup
2 T soy sauce
2 T sesame oil.
mixed well and put into 6 buns (5″ inch rolled out each)
(the bread recipe below)
I halved these amounts…
- 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
- (then I basically did….)
- To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
- 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.)
- Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
and from the baozi page on wikipedia:
the most definitive among all varieties; a meat-filled baozi variety from Tianjin, Northern China; its name literally means, “Dogs Will Ignore”
