Beef cha siu bao
Wash and pat dry the beef and place in the slow cooker.
Sprinkle liberally with salt and pepper. Pour oil and adobo sauce over meat and stir to coat.
Place the lid of the slow cooker on and set the time for 8-12 hours on LOW.
Check at about 8 hours for doneness. If not done let go the full 12 hours, checking every hour.
Either remove the beef from the pot and shred with a fork and return to pot or shred in the pot when its done. You can remove some of the liquid, shred the pork then add the liquid back in to keep the beef from drying out. The pork should be kept warm-hot in the liquid before serving.
Cut parchment paper to line basket of stove-top steamer, cutting hole in center as needed. Add water to steamer, making sure water level is below basket. Bring water to a boil.
Meanwhile, place bao dough pieces on cutting board or counter top. Flatten each piece of dough into 3-inch square, extending corners; press corners onto board with thumbs. Place about 1 tablespoon of beef mixture in center of dough square. Bring two opposite corners up and over filling and pinch together; bring remaining two corners up and over filling, pinching all seams and corners together to form square bun. Repeat with remaining dough and filling.
Turn buns over until ready to cook. Place buns into steam basket in batches, keeping at least 2 inches apart. Cover and steam 7 minutes or until dough reaches temperature of 190°F and the filling is 165°F. Gently remove buns from basket with long handled tongs; cool. Repeat until all buns are steamed. Serve bao buns with sauce as desired.
Ingredients
Directions
Wash and pat dry the beef and place in the slow cooker.
Sprinkle liberally with salt and pepper. Pour oil and adobo sauce over meat and stir to coat.
Place the lid of the slow cooker on and set the time for 8-12 hours on LOW.
Check at about 8 hours for doneness. If not done let go the full 12 hours, checking every hour.
Either remove the beef from the pot and shred with a fork and return to pot or shred in the pot when its done. You can remove some of the liquid, shred the pork then add the liquid back in to keep the beef from drying out. The pork should be kept warm-hot in the liquid before serving.
Cut parchment paper to line basket of stove-top steamer, cutting hole in center as needed. Add water to steamer, making sure water level is below basket. Bring water to a boil.
Meanwhile, place bao dough pieces on cutting board or counter top. Flatten each piece of dough into 3-inch square, extending corners; press corners onto board with thumbs. Place about 1 tablespoon of beef mixture in center of dough square. Bring two opposite corners up and over filling and pinch together; bring remaining two corners up and over filling, pinching all seams and corners together to form square bun. Repeat with remaining dough and filling.
Turn buns over until ready to cook. Place buns into steam basket in batches, keeping at least 2 inches apart. Cover and steam 7 minutes or until dough reaches temperature of 190°F and the filling is 165°F. Gently remove buns from basket with long handled tongs; cool. Repeat until all buns are steamed. Serve bao buns with sauce as desired.