Char siu bao - Steam buns NY Times

To use the wok in the steaming process, first place 4 to 5 cups of water in the wok and bring it to a boil. Put the steamers in the wok so they sit evenly above, but not touching, the water. Depending upon the number and size of the dim sum to be steamed, you will be able to stack as many as three steamers, with a cover over the top one, and the contents of all three will cook beautifully. Most steamed dim sum steam thoroughly in seven to 12 minutes. Steamed rice requires 25 to 35 minutes. Cakes require from one to one and a half hours. Boiling water should be kept on hand at all times during the steaming process to replenish the supply in the wok.

This is the dim sum that I remember eating the first time my brother took me to a teahouse. Among the Cantonese, if you know you are going to a teahouse, then you know you must have jing char siu bau. The filling may be prepared a day ahead of the dough. 1/2 cup onion, diced into 1/4-inch pieces 3/4 cup roast pork, cut into 1/2-inch thinly sliced pieces (see recipe) 1 tablespoon liquefied pork fat or peanut oil 1 1/2 teaspoons white wine. Combine in bowl: 1 tablespoon oyster sauce 1 1/2 teaspoons dark soy sauce 2 teaspoons ketchup 2 1/4 teaspoons sugar Pinch of white pepper 2 1/4 teaspoons cornstarch 2 1/2 ounces chicken broth 1/2 teaspoon sesame oil 1 steamed bun dough recipe (see recipe). To make filling:

1. Heat wok for 30 to 40 seconds. Add pork fat or peanut oil and heat until white smoke rises. Add onions and cook over low heat, turning occasionally, until onions turn light brown.

2. Add the roast pork, raise heat, and stir-fry to combine the pork with the onions. Add white wine and mix well.

3. Lower heat and add sauce mixture from bowl. Stir until entire mixture thickens and turns brown.

4. Add sesame oil and mix well.

5. Remove pork mixture from the wok, and transfer to a shallow dish. Allow mixture to cool to room temperature, then refrigerate, uncovered, for 4 hours. To prepare buns:

See steps in pictures on top of this page. Yield: 16 buns. NOTES: Use only 1 tablespoon of filling in the beginning until you have learned to work well with the dough; otherwise, you will have trouble sealing the bun. When you feel comfortable working with the dough, increase the amount of filling to 2 tablespoons. These may be frozen after cooking and will keep two to three months. To reheat, defrost thoroughly, and steam for 8 to 10 minutes. Char Siu (Roast pork) 4 1/2 pounds lean pork butt In a bowl combine and mix well: 3 tablespoons dark soy sauce 3 tablespons light soy sauce 3 tablespoons honey 1/2 teaspoon salt 3 tablespoons oyster sauce 2 tablespoons blended whisky 3 tablespoons hoisin sauce 1/8 teaspoon white pepper 1/2 cake wet preserved bean curd 1 teaspoon five-spice powder.

1. Cut pork into strips 1-inch thick. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it.

2. Line a roasting pan with foil. Place the strips of meat in a single layer at the bottom of the roasting pan.

3. Pour the remaining ingredients from the bowl over the meat, and allow to marinate for 4 hours or overnight.

4. Preheat the oven to broil. Place the roasting pan inside, and roast for 30 to 50 minutes. To test, remove one strip of pork after 30 minutes, and slice it to see if it is cooked through. During the cooking period, meat should be basted five or six times and turned four times. If the sauce dries out, add water to the pan.

5. When the meat is cooked, allow it to cool, then refrigerate it until you are ready to use it. NOTES: Wet preserved bean curd comes in both cans and jars. The canned bean curds are larger than those that come in jars. If you use the canned curds, only half a cake is required for this recipe; if you use the curds in jars, use two small cakes.

Char Siu can be made ahead. It can be refrigerated for four to five days, and it can be frozen for one month. Allow it to defrost before using. Steamed Bun Dough 2 1/2 cups bleached enriched flour 3 1/2 teaspoons baking powder 1/2 cup sugar 3 ounces milk 1 1/2 ounces water 2 tablespoon lard.

1. Mix flour, baking powder and sugar together on work surface; then make a well in the middle.

2. Add milk gradually and with fingers combine it with flour mixure.

3. After milk has been absorbed, add water and with fingers continue to work the dough.

4. Add lard, and, again with fingers, continue to work dough.

5. Using a dough scraper, gather the dough with one hand and begin kneading with the other hand.

6. Knead for 12 to 15 minutes. If the dough is dry, add 1 teaspoon of water at a time, and continue to knead until dough becomes elastic. If the dough is wet, sprinkle a bit of flour on the work surface and on your hands and continue working.

7. When dough is elastic, cover with moderately damp cloth, and allow dough to rest for about 1 hour. NOTE: Gold Medal All-Purpose Enriched Bleached Flour is the best American flour for this recipe. Bleached flour must be used to insure a snowy white color. This dough must be used within one to two hours of the time it has been made. It cannot be frozen. Lop Cheung Guen (Steamed sausage buns) 8 cured Chinese pork sausages (lop cheung) 3 tablespoons oyster sauce 3 tablespoons dark soy sauce 1 tablespoon sesame oil 1 steamed bun dough recipe (see recipe).

1. Cut sausages in half, lengthwise and on the diagonal.

2. In a shallow dish, combine the oyster sauce, soy sauce and sesame oil. Add the sausage lengths and marinate for 30 minutes.

3. Roll bun dough in cylindrical piece 16 inches long. Cut into 16 1-inch pieces. Work with one piece at a time, covering the remaining pieces with a damp cloth to keep them moist.

4. Roll pieces into sausage shapes 12 inches in length.

5. Hold the sausage piece by its thinly cut end together with one end of long piece of dough. Press, then wrap the dough around the sausage.

6. Place sausage rolls on pieces of wax paper, 3 1/2 by 2 inches. Place in steamer 1 inch apart to allow for expansion.

7. Steam 15 to 20 minutes; serve immediately. Yield: 16 buns. NOTE: These sausage buns can be frozen after cooking and will keep two to three months. To reheat, defrost thoroughly and steam for 8 to 10 minutes Har Gau (Shrimp dumplings) 2 1/2 tablespoons fresh pork fat, either bought packaged or trimmed from a fresh ham or from pork chops 3/4 pound shrimp, shelled, deveined, washed, dried and diced 1 teaspoon salt 1 1/2 teaspoons sugar 1/2 egg white, beaten 1 1/2 tablespoons tapioca flour 2 teaspoons oyster sauce 1 teaspoon sesame oil Pinch of white pepper 1/3 cup water chestnuts, diced 1/3 cup white portion of scallions, finely chopped 1/4 cup bamboo shoots, diced 1 wheat starch-tapioca flour dough recipe.

1. Drop pork fat into 1 1/2 cups boiling water, and allow to boil until it cooks fully and becomes translucent. Remove from water, place in bowl, run cold water over it, let stand for several minutes, remove from water, dry with paper towel, and dice.

2. Place shrimp in bowl of electric mixer. Start mixer and add, mixing thoroughly between each addition, the salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil and white pepper.

3. Add cooked pork fat, water chestnuts, scallions and bamboo shoots. Combine evenly and thoroughly.

4. Remove the mixure from the mixing bowl, and place it in a shallow bowl or dish and refrigerate for four hours or put in freezer for 25 minutes.

5. Using wheat starch-tapioca flour dough skins, from the dumplings: place 1/2 teaspoon of shrimp filling into center of each skin, then fold the skin in half, forming a crescent or half-moon shape.

6. Hold the dumpling securely in your left hand, then begin to form the pleats with fingers of your right hand. Continue to form small pleats until dumpling is completely closed.

7. Press the top edge of the dumpling between your thumb and index finger to seal it tightly. Tap the sealed edge lightly with your knuckles to give the dumpling its final shape.

8. Steam for 5 to 7 minutes; serve immediately. Yield: 70 dumplings. NOTE: Har Gau can be frozen for future use. They keep for at least three months when piled neatly and wrapped in a double layer of plastic wrap and then in foil. To reheat, defrost, then steam for 3 to 5 minutes. Wheat Starch-Tapioca Flour Dough 2 cups wheat starch 1 cup tapioca flour 1/2 teaspoon salt 1 3/4 cups boiling water 3 tablespoons lard 1/2 teaspoon sesame oil. To prepare dough:

1. In the bowl of an electric mixer, place the wheat starch, tapioca flour and salt. Start the mixer, and as the bowl and dough hook rotate, add boiling water. (If electric mixer is unavailable, hand mix in same order, pouring boiling water with one hand while mixing with a wooden spoon with the other hand.)

2. Add the lard and the sesame oil, and mix together thoroughly. (You may have to assist mixing process with rubber spatula.) If dough is too dry, add 1 teaspoon of water.

3. Continue mixing until a ball of dough forms. Remove from bowl, knead a few times, divide into four equal pieces, and place each ball in a plastic bag to retain moisture until ready to use. To form skin:

1. Before working with dough, oil the work surface. Soak a paper towel in oil and repeatedly rub a cleaver across folded towel so that cleaver blade is slightly oiled.

2. Roll pieces of dough into sausage-shaped lenghts about 12 inches long and 1 inch in diameter. Cut a 1/2-inch piece from the length. Roll into a small ball, then press down with the palm of your hand.

3. Press flat with the broad side of the cleaver to create a round skin 2 1/4 inches in diameter. NOTES: Dough can be set aside for a few hours or overnight in cold weather. It must remain at room temperature; it cannot be refrigerated or frozen.

If your electric mixer does not have a dough hook, you must mix the dough by hand. You cannot use a hand mixer with beaters. Chung Yau Bang (Scallion pancakes) 1 cup vegetable shortening (Crisco preferred) 3 cups scallions, ends discarded, washed, dried and chopped fine 1 3/4 teaspoons salt 1 3/4 teaspoons sugar 3 cups flour (Pillsbury's Best All-Purpose Enriched Bleached Flour preferred) 8 ounces hot water (plus another 1/2 ounce in reserve, if needed) 8 tablespoons peanut oil, for frying. To prepare filling:

In a bowl combine shortening, scallions, salt and sugar, and mix thoroughly into a paste. Reserve in refrigerator. To prepare dough:

1. Mound flour onto work surface. Make a well and pour hot water in with one hand, using fingers of the other hand to mix. When all the water has been poured, knead flour and water into dough. (If dough is too dry, add the extra 1/2 ounce of water.)

2. Using a scraper, pick up the dough, and continue to knead for 5 to 7 minutes, until it is smooth and elastic. Cover the dough with a damp cloth, and allow it to rest for at least 30 minutes. To prepare pancakes:

1. Divide the dough into four equal pieces. To prevent sticking as you roll out the dough, flour the work surface and rolling pin frequently. Roll each piece into a 12-inch-long roll 1 inch in diameter.

2. From the 12-inch roll, cut off a piece 2 1/2 inches long. With rolling pin, roll it out to a piece measuring 10 by 4 inches with rounded edges.

3. Spread 1 1/2 tablespoons of filling along the center of dough.

4. Fold both sides so they meet over the filling. Then flatten gently.

5. Fold in half lengthwise and press again.

6. Pick up the dough by the ends and gently stretch it, hitting it gently on the work surface at the same time.

7. Placing the folded edge outward, bringing the left end to the middle, creating a circle. Bring the right end around as far as possible to the left. Slip end between folds of dough and press gently. Press gently again so that the dough becomes a solid pancake. Repeat steps 2 through 7 until all the dough is used.

8. Fry pancakes in the peanut oil in heavy skillet, preferably cast iron, until golden brown on both sides. Remove, drain, and serve immediately.

Yield: 18 to 20 pancakes. NOTE: Both the dough and filling can be made a day ahead of time and refrigerated. Filling can be frozen and stored for one to two months. Cooked scallion pancakes can be frozen for one to two months. To reheat, pan-fry or reheat in 350-degree oven until warmed through. Yung Hai Kim (Stuffed crab claws) 1 basic shrimp filling recipe (see recipe) 12 to 14 crab claws (medium hard-shelled) 4 tablespoons plus 3/4 cup tapioca flour for dusting 5 cups peanut oil.

1. Prepare basic shrimp filling, and make sure it is completely chilled.

2. Steam the crab claws for 10 to 12 minutes and set aside.

3. Sprinkle the surfaces of two cookie sheets or baking pans with the 4 tablespoons of tapioca flour, covering completely. In a shallow dish, place 3/4 cup of tapioca flour.

4. Take a handful of filling and, with an opening-closing motion of the hand, smooth the filling into a ball. Then make a fist, and remove the excess filling as it comes through hand on the thumb side. Each ball should be about 2 inches in diameter. Place the balls on a floured cookie sheet or pan.

5. Press crab claw, meat side down, into the center of each ball of filling. Coat hands with tapioca flour from bowl; lift crab claw and filling from sheet with both hands. Pack filling gently around claw, dusting with tapioca flour as you do so. Gently pack filling against claw with one hand, turning it with the other. Seal the filling around the claw with the little finger. Continue this until a smooth, croquette-shaped covering is achieved. Place the claws on another cookie sheet or pan. Repeat until all claws are coated.

6. Heat peanut oil in wok to 350 degrees to 375 degrees. Place two to three crab claws in the oil at a time, and fry until golden brown. Drain and serve immediately.

Yield: 12 to 14 claws. NOTE: The crab claws can be frozen after frying. To reheat, either fry lightly in peanut oil or warm them in a preheated 350-degree oven until they are hot. Har Hom (Basic shrimp filling)

This is a classic Cantonese filling used in various dim sum. When thoroughly blended and allowed to stand, refrigerated, for about 4 hours, it acquires an elegant and delicate taste that complements many other foods perfectly. It can be served as an hors d'oeuvre or used as first course for a meal that may, in fact, not even be Chinese. 2 pounds shrimp, shelled, deveined, washed, dried and quartered (yielding about 1 3/4 pounds) 1 3/4 teaspoons salt 2 1/2 teaspoons sugar 1/2 cup winter bamboo shoots, cut into 1/8-inch dice 4 scallions, ends discarded, washed, dried and finely sliced 1 1/2 egg whites, unbeaten 2 teaspoons oyster sauce 2 teaspoons sesame oil 2 teaspoons white wine 1/8 teaspoon white pepper.

1. In the bowl of an electric mixer, place shrimp and salt, and mix for 2 minutes at low speed. Add sugar; mix for another 2 minutes. Add bamboo shoots, scallions and egg whites, and mix for 2 more minutes. Add remaining ingredients and mix for 5 minutes.

2. Place the mixture in a shallow bowl, and refrigerate for at least 4 hours. (It is much easier to stuff the dim sum when the mixure is cold.) NOTE: Basic shrimp filling can be frozen and will keep in a covered dish for one to two weeks. Yung Dau Fu (Stuffed bean curd) 1/4 basic shrimp filling recipe (see recipe) 8 cakes fresh bean curd Tapioca flour for dusting 3 to 4 tablespoons peanut oil.

1. Remove bean curd from water, place in a strainer over a bowl, and allow to drain 3 or 4 hours. Pat dry with a paper towel.

2. Cut each cake diagonally, and with a pointed knife cut out a pocket in each half of the curd.

3. Dust the pocket with tapioca flour, then fill with 1 tablespoon of the shrimp filling. Pack smoothly with a knife or with your fingers. Cooking instructions:

Stuffed bean curd may be cooked in any of the following three ways: 1. Steam 8 to 10 minutes, until shrimp turns pink in color. Serve immediately.

2. In a cast-iron frying pan, pour 2 to 3 tablespoon peanut oil. Heat over high heat until a wisp of white smoke appears. With the stuffed side of the bean curd down, pan-fry over medium heat for 6 minutes. Turn the cakes and cook each side for 2 minutes. Serve hot.

3. Deep-fat fry, two to three at a time, in peanut oil heated to 325 degrees for about 8 minutes, or until the bean curd is golden brown. Drain and serve.

Yield: 16 pieces. NOTE: Stuffed bean curd cannot be frozen, but it can be prepared a day ahead of time and refrigerated until ready to cook. Steps for Preparing Steamed Pork Buns

To prepare buns roll the kneaded steamed bun dough into a cylindrical piece, 16 inches long. Cut into 16 1-inch pieces, and roll each piece into a ball. Work with one ball at a time, keeping others covered with damp cloth.

1 Press ball of dough down lightly, then, working with fingers, press dough into a domelike shape.

2 Place 2 tablespoons of filling in inverted center of dough dome.

3 Begin to pleat dough around filling, creating a round bun.

4 Holding bun in one hand, twist off excess dough where pleats come together. Bun is complete. Place buns on squares of wax paper, place in steamer at least 2 inches apart, and steam for 15 to 20 minutes. Serve immediately.