I posted a few weeks ago about how much Chris loves Cha Siu Baos (barbecue pork buns) and how I was stoked to find a ‘mix’ for the bun dough. Well, I decided to try it out, with some modifications.
I headed to the grocery store after work to get some ground pork for the baos. Unfortunately, I was not able to find ground pork and I didn’t have time to slow-cook and shred pork, so I decided to go with a different white meat. At this point I fully intended to go with barbecue chicken buns.
Until I got home that is. I did not read the recipe thoroughly enough before going to the store and I had not gotten oyster sauce. Big change of plans. Not so bad though, these things are awesome. I think the filling will be awesome over rice.
- 1 lb. ground chicken, pork, or turkey
- 1/2 tbsp coriander
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp tumeric
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1 tbsp sugar
- 3 tbsp coconut milk
- 2 tbsp cilantro, finely chopped (optional)
- Bao Dough
- 1 package bun mix (see picture below)
- 1 cup milk
- 1/2 cup sugar
- 1 tbsp oil
- Make bun dough according to package or another recipe that you choose.
- Brown the white meat of your choice in a frying pan.
- While the meat browns, mix in all of the non-dough ingredients.
- After the meat has finished cooking, drain well.
- Divide dough into about 12 equal pieces.
- For each bao:
- Flatten each piece of dough into a circle about 4″ in diameter.
- Spoon a heaping tablespoon of filling into the center.
- Pinch up edges and seal.
- Place on a 4″ x 4″ parchment paper square.
- Steam baos for about 15 minutes, wrapped in parchment paper, separated at least 1″ from the edge of the steamer and 1″ from each other.