![]() ![]() Now if only I could get back all those wasted hours of my youth. The 10 hours of marinating and 90 minutes of pressure cooking are hands-free. Start to finish, the active time for this Char Siu Bao recipe is less than 40 minutes. It also meant I could make the buns while the meat and sauce were finishing. This saved me the effort of filling and forming each bun. These are cooked in bamboo steamers, which can be done while the meat is cooking. To simplify things even more, I made “fold-over” Chinese Steamed Buns or Mantou-empty, taco-shaped buns ready to be stuffed at the table by diners. After some testing, I settled on a 1-hour countertop rise. I opted instead for a quick-rise recipe that included baking powder. My old standby steamed bun recipe required a 12- to 15-hour cold rise. Our most popular Chinese pork recipes include Chinese BBQ Pork (Char Siu) and Shanghai Braised Pork Belly, while some of our favorite non-Chinese pork recipes include Pernil and Pork Larb. How long does it take to make Chinese steamed buns? From Dim Sum, appetizers, and dumplings to stir-fries, stews, and soups, we have many pork preparations to try out. I highly recommend making this Instant Pot Char Siu for your next bun-making day. From veggie blends, to spicy chicken, prawn or pork flavours, we stock a great. The meat came out fork-tender and it even had those delectable blackened bits in places where the meat was sticking out of the liquid during cooking. Choose from a wide range of fillings and different flavour combinations. ![]() Instead, I transferred the marinated meat to the Instant Pot and let it cook for a good 90 minutes. But there was no way I was going to tend a barbecue all day. I mixed up hoisin sauce and other seasonings, tossed the meat in the mixture, and refrigerated it overnight. The traditional filling-pork in a rich, salty-sweet sauce-requires an overnight marinade and long, slow cooking on a barbecue. You could also use diced Air Fryer Pork Belly. My Instant Pot Char Siu recipe makes a great bao filling. Is There an Easier Way to Make Cha Siu Bao Filling? But I was for sure going to make Char Siu Bao for my family, so I had to find a quicker way. But was instantly put off by how time-consuming they were. In need of some kitchen inspiration recently, I pulled out some of my old dim sum recipes. On a regular basis! Like I was someone’s Chinese grandma (well, without the decades of experience and skill!) I tried my hand at every sort of Chinese dumplings from deep-fried wontons to shrimp dumplings (har gow) and Chinese buns like char siu bao. Making dim sum from scratch was a favorite hobby. I happily infused oils, kneaded dough, and hand-assembled fussy little morsels without a care. If memory serves me, I once spent of spending countless hours in the kitchen. Fluffy Chinese steamed buns or Mantou stuffed with sweet-savory Char Siu pork filling are completely irresistible.Īpparently, I once had a lot more time than I do now. See my Affiliate Disclosure.Ĭhar siu bao, or steamed BBQ pork buns, are one of my favorite foods of all time. ![]() As an Amazon Associate, I earn from qualifying purchases. ![]()
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