baozi

Easy does it # 26 – Char Siu Bao

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Dear  Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes (and even pre-cooked dishes) which otherwise might seem too complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go. After all, just because you are not (yet ?) a professional chef should not prevent you from enjoying great food at home. 🙂
Enjoy !
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If only  Char Siu Bao (Cantonese barbecue-pork-filled buns) would be as easily available as our western buns in any restaurant, supermarket, bar and dive ! I would devour them at least once a day, everyday :-).
In the not so distant past, I have made Char Siu Bao many times from scratch. After all, over the years (decades), I was in charge of a few Chinese restaurants and even cooked in one on a daily basis (in Pakistan), so I am lucky enough to know the basics of some delicious Chinese food preparation.
However, with a great international/Asian food market close by, there is no need to do all the work by myself anymore. In fact, some of the prepared, frozen food items such as Baozi , Shumai or many other baked, steamed and boiled dumplings which are available frozen at  “Foodtown Supermarket” in Davie are better than what I can get in most of the Chinese restaurants around here. And, as a quick dinner after work or a lazy lunch or just a snack in-between, these frozen marvels are unbeatable for convenience, quality and price. So I suggest that if you want to have another great standby for a rainy day, surprise guests or just a quick “different” meal, put some of these into your freezer and be prepared for anything. 🙂
Foodtown Supermarket” has many varieties of steamed buns, filled with all kind of fillings, but I always come back to the Char Siu Bao which are my favorites.
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Bon Appetit !   Life is Good !
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For more about Foodtown Market click here
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Char Siu Bao

Char Siu Bao

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Char Siu Bao

Char Siu Bao

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Char Siu Bao

Char Siu Bao

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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I used  to go through the trouble of making my own dumpling wrappers and steamed bun dough for my Asian dishes. A few weeks ago I had dinner at my neighborhood Chinese restaurant and I asked the owner if he would be willing to sell me some of the fresh wrappers for Jiaozi (steamed or boiled dumplings) and Baozi (steamed buns). To my big surprise, he agreed! Since then, I usually go at least once a week and get me some fresh wrappers for the days meal. Why not get them fresh, good quality, cheap and ready made if you can. However, I still like to make my own fillings, somehow I prefer to know exactly what’s in them 🙂
The filling for the boiled dumplings I prepared today consisted of the following:
Ground pork, chopped blanched spinach, whisked egg white, chopped water chestnuts (for crunch), salt, cayenne, sesame oil. Putt about one teaspoon of filling onto each wrapper, moist edge with water, fold over and squeeze the edges shut. Add to salted boiling water, reduce to simmer and cook until done. drain and add to soup or eat plain with a dipping sauce.

Bon Appetit !   Life is Good !
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Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

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