Steamed Pork Buns

Remember that Char Siu we made? Okay, now it's time to take it out of the refrigerator or freezer and put it to good use!

Steamed Pork Bun Dough 

from The Dim Sum Dumpling Book

Allow 1 1/2 hour prep time

1 1/8 c of bleached all purpose flour (the best flour to use in the US would be Gold Medal)

1 3/4 t baking powder

1/4 c sugar

3 T milk

2T water

1 1/2 T peanut or vegetable oil (or any other flavorless oil)

1. Mix flour, baking powder, and sugar together in a food processor or Kitchen Aid. Add milk and blend well. After milk has been absorbed, add water and again, mix well. Add oil and continue to work the dough.

2. Pulse on the food processor or with the dough hook on the Kitchen Aid, knead until dough is elastic, approximately 5-6 minutes. If doing by hand, allow 10 minutes. If dough is wet, sprinkle with extra flour. It should not be overly sticky.

3. When elastic, cover with a damp cloth and let rest for at least 1 hour, but no more than 3. Do not freeze this dough raw.

Chinese New Year, Year of the Snake

Chinese New Years is right around the corner, February 10th to be exact. My son and I have been busy getting ready at home. In preparation for our feast, we have prepared some things ahead of time being he is a student and beginning a new job. With limited hours available, I'm taking advantage of his help whenever I can get it. Also, with do-ahead preparation, you can make more items and insure you will have goodies to stock up your freezer with!

You will find many Char Siu recipes floating around, but this is my absolute favorite. I've been making this particular recipe since 2011. They all have the same basic components, with some minor additions here and there. I find this one to be very aromatic and fresh tasting. I have also tried it with chicken breasts and thighs with great results.

Chinese Barbecued Pork (Char Siu) with  adaptations from the Asian Grandmothers Cookbook

2 1/2 to 3 pounds boneless pork shoulder, or country ribs (harder to do with bone, however)
2/3 cup sugar
1/2 cup soy sauce
2-3 scallions, smashed
2-3 full cilantro stems, smashed (with roots preferable)
1-2 star anise pods
1 T dry sherry or Shaoxing rice wine
1/2 t sesame oil
1/2 t 5-spice powder
red food coloring, optional, see note