Guangdong Sweet Savory Pork Buns

Introduction

Guangdong Sweet Savory Pork Buns, also known as "Char Siu Bao," are a beloved delicacy that hails from the rich culinary tradition of Guangdong, China. These buns are renowned for their fluffy, pillowy exteriors and their sumptuous fillings of sweet and savory pork. Over the centuries, the unique flavors and textures of Char Siu Bao have captured the hearts of locals and travelers alike, leading to its widespread popularity at dim sum parlors worldwide.

The origins of these exquisite buns are deeply rooted in Cantonese cuisine, with their history tracing back to the bustling streets of Guangzhou. In the past, these buns were a symbol of celebration, often made during festivals and gatherings. Each bite offered a perfect balance of sweetness and umami, a delightful experience that continues to charm people of various cultures today.

Ingredients

To create the perfect Guangdong Sweet Savory Pork Buns, you will need the following ingredients:

• All-purpose flour
• Active dry yeast
• Sugar
• Water
• Milk
• Vegetable oil
• Salt
• Pork shoulder
• Soy sauce
• Oyster sauce
• Hoisin sauce
• Cornstarch
• Green onions
• Garlic
• Sesame oil

Dough Preparation

1. Start by activating the yeast. In a small bowl, mix the yeast with warm water and a pinch of sugar. Let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour, remaining sugar, and salt. Create a well in the center and add the yeast mixture, warm milk, and vegetable oil.
3. Mix the ingredients until they form a sticky dough. Transfer it to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough into a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Pork Filling Preparation

1. While the dough is rising, prepare the filling. Cut the pork shoulder into small cubes.
2. In a hot pan, sear the pork on all sides. Add minced garlic and sliced green onions.
3. Pour in the soy sauce, oyster sauce, hoisin sauce, and a touch of sesame oil. Stir to coat the pork evenly.
4. To thicken the sauce, mix cornstarch with a little water and add to the pan. Cook until the sauce has thickened and the pork is well-coated.
5. Let the filling cool to room temperature before using it in the buns.

Assembling the Buns

1. Punch down the risen dough and divide it into small equal portions, usually about 12-16 pieces.
2. Roll each piece into a small ball and flatten it into a disc.
3. Spoon a generous amount of pork filling into the center of each disc. Gather the edges over the filling and pinch them together to seal the bun.
4. Place the buns seam-side down on a piece of parchment paper, ensuring there is space between each bun.

Steaming the Buns

1. Set up a steaming apparatus that allows for water circulation, and make sure the water is boiling steadily.
2. Carefully place the buns in the steamer. Cover and let them steam for about 15-20 minutes. Use a timer to track your steaming.
3. After steaming, remove the buns from the steamer and let them cool slightly before serving.

Serving Suggestions

Guangdong Sweet Savory Pork Buns are best enjoyed warm, with their fluffy exterior contrasting beautifully with the rich, flavorful filling. These buns are a delightful addition to any dim sum spread, bringing a burst of Cantonese flavor to your table. Serve them with a hot cup of jasmine tea to enhance your tasting experience.

For added authenticity, present the buns in traditional wooden steamer baskets. This will not only keep them warm but also offers an aesthetic touch reminiscent of traditional Chinese tea houses.

Feel free to garnish with extra sliced green onions or a drizzle of sesame oil to intensify the aroma and taste of these delightful buns.