Announcement: Saturday October 3, 2020: Pork Buns (Char Siu Bao) on an unSATisfactory day.
October 13th, 2020 by Max Koster

Today I (Max) up early to take my SAT Subject tests in Chemistry and Math 2.  After studying for weeks, I was eager to get them done and had chosen a test site in New Jersey that seemed certain to stay open.  (All the ones in New York City were closed or closing.) I checked the testing site the night before and again as soon as I woke up, and it was still open.  Unfortunately, when I arrived at the site, the sign below was on the door…no explanation, no human to explain, just a lot of frustrated high school students!


One I got home and took a nap, I decided to make the most of the unSATisfactory day by making pork buns.  We still had a lot over leftover pork from the Bo Ssam so this seemed a good way to use it up.

The first step was to make the yeast dough for the buns. Ingredients were flour, yeast, neutral oil (canola or grapeseed), sugar, water, and a little salt.


I proofed the yeast by adding it to water and sugar and then combined it with the flour, adding oil at the end. Then I kneaded it and put the dough in a bowl to rise to double its size (about an hour supposedly).

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The next step was to make the filling.  Ingredients were: pork, scallions, ginger, garlic, rice wine vinegar, honey, soy sauce, and hoisin sauce.


The recipe said to use a pork tenderloin, cook it and then combine with the other ingredients. But since we had all this leftover Bo Ssam pork, I decided to use that instead.  I just needed to chop it up.  The scallions, garlic, and ginger also needed to be chopped and Alex helped out with that.

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When everything was chopped, I combined it all in a big bowl, added in the vinegar, honey, and hoisin sauce, and mixed well.

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Then I let the filling marinate in the fridge until the dough had risen enough.  Once it doubled in size, I punched it down and divided it into 8 pieces.

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Then I shaped each piece into a ball and rolled it out flat to at least a 5-inch diameter (I even used a ruler to make sure!). Each round got a dollop of filling in the center.

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The next step was the hardest: shaping the pork buns by folding the top inward. That took a while, but eventually, I got all 8 done.

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Then I steamed them two at a time in a double boiler (over parchment paper and with a towel on the lid on top to prevent condensation).

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After 15 minutes, I took them out, cut them in half, and devoured!  Tasted great but next time I need to put in double the filling.  Just a little too much dough to meat for me.






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