What do you do when you’re craving a bbq pork bun (char siu bao) but you live too far away from the city so there’s no easy way to get one? Make chewy crispy bite sized bbq pork (char siu) dumplings of course!
A few days ago, we had made some char siu. (You can find the recipe here: ‘Sweet and Sticky Chinese BBQ Pork (aka Char Siu)‘) It was glorious, and it hit the spot, or so I thought. Apparently it wasn’t enough, because today I am craving bbq pork buns (char siu bao). Great – now what?
So if you know how I am in the kitchen, I am completely intimidated by anything made by yeast or baking in general. I think it has something to do with exact measurements and being precise (something I am not very good at. I’m a wild child in the kitchen.)
In the past, anything requiring yeast never came out right and it would sound something like this in the kitchen:
“Wierd…is my yeast dead?”
“Bah! It’s not fluffing up!”
“Gaaaah! Where’s the bubbles??”
…you get the idea.
So bao? Not, today. I still have it on my list of things to do — “Learn how to bake or just work with yeast”, but not today.
Today was going to be crispy chewy bite sized morsels stuffed with char siu! It’s Friday! A snacky kinda day 🙂 Happy Friday everyone! 🙂
This is a quick and easy snack to make if you have leftover char siu!
There are many different types of dumpling skins out there, the two main ones are dumpling skins and wonton skins.
For this recipe, I would highly recommend using dumpling skins for their fabulously chewy, dense texture. Wonton skins are a lot thinner and a lot lighter.
Here’s how I tell the difference whenever I go shopping for them!
Wonton skins: they are very pliable and bendy in its packaging because of how thin and light they are. They are also easily separated because they are floured generously between skins.
Dumpling skins: they are more dense and thick. So you won’t be able to bend it as easily, they are more pale in colour (wonton skins are usually more yellow) and the skins are also more densely stacked together (almost stuck together).
Note: The round dumpling skins are usually more common in stores. I used square ones for simplicity, ince it’s quick and simple to fold but if you want the more pretty pleated dumplings, then you should use the round ones 🙂
Dumplings usually come with a meat and some sort of filler (a veggie or some kind of starch etc). These dumplings don’t have fillers, it’s just pure char siu and a bit of green onions because green onions make everything better 😛
Tip #1: Since there is no raw meat in this the filling of these dumplings, these are fun things to wrap with kids too! I remembered having so much fun making dumplings with my grandma in Hong Kong when I was a little kid! She taught me how to make goldfish and bunnies and….oh right they were different types of dumplings, the sweet rice doughy ones — but it was still fun nonetheless! 🙂
Tip #2: If you’re like me and love the crispy, chewy skin, then don’t over stuff the dumplings! 🙂 Less filling, means more crispy chewy skin!
The result of this will be a chewy crispy dumpling with the sweet bbq pork char siu filling. Fantastic for a quick snack or a meal in my case! 😛
Let us know if you made these and how they turned out! Use #pupswithchopsticks, we’d love to hear from you!
Chewy crispy Chinese BBQ pork (Char Siu) dumplings that are simple to make right at home! 🙂
- 1 lb bbq pork - char siu (chopped)
- 5 tsp oyster sauce
- 5 tsp hoisin sauce
- 1/2 tsp chinese five spice
- 5 tsp honey
- 2 stalks of green onion (chopped)
- 1 package dumpling wrappers
Combine all the ingredients together into one bowl and mix until the meat has been coated in the sauce.
To wrap the dumplings, fill the center with a teaspoon of filling (or less if you like a more chewy crispy dumpling).
Use a bit of water along the edges as the "glue". Fold the dough over and press on the seams to put it together.
Add oil to a non-stick pan and adjust the heat to medium low.
Once the oil is hot, add a few dumplings into the pan, careful not to overcrowd it.
Brown them lightly on each side for about 1 minute a side
Add 1/4 cup of water into the pan and put a lid on it and steam it for approximately 2-4 mins. Make sure the bottom of the pan is lightly covered with water or the dumplings will burn. (This will steam the dumplings to soften up the skin. )
Remove the lid and let the water evaporate. At this point the dumplings will look waterlogged and gross. That's normal 🙂
Once the water evaporates, continue to brown and crisp up the dumplings for about 5 mins
Remove from the pan when the dumplings are crispy.
Tip #1: If you like dumplings that are chewy and crispy, put less filling in them. It gives you more skin for that wonderful chewy crispy texture.