Baked Cha Siu Baau
21 July 2009
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One of my favorite foods is Steamed Cha Siu Baau, a type of Chinese dim sum. I unfortunately don’t own a steamer…so I decided to experiment with the baked version! The pork that I used for this recipe was (in all honesty) left over pork roast. I think the recipe would be absolutely perfect if you have time to make Pulled Pork from scratch though!- Two cups shredded pork (left over pork roast/chops)
- 1 package – refrigerated Pillsbury Dinner Rolls
- 3/4 cup your favorite BBQ sauce
- 4 tbs low sodium soy sauce
- 1 squirt ketchup
- 2 tbs minced garlic
- 1 pinch parsley
- 1 dash of habanero sauce
- Preheat oven to 375F and place a piece of tin foil on baking sheet.
- Since the meat that I used was already cooked before it was marinated – to make sure that the pork was nice and juicy in the BBQ mixture, I first combined all of the above ingredients (minus the roll dough of course) in a medium size bowl and covered with with plastic wrap and went to work for the day.
- When I came home that night I added some extra minced garlic and let it sizzle for a minute on medium heat before I emptied the mixture in a small sauce pan and set to low heat.
- I stirred occasionally and let the pork simmer for around 20 minutes at this low heat just to seal in the juiciness.
- Remove from heat and set back in bowl.
- Now for the dumpling part of the Cha Siu Baau. I love the Pillsbury rolls because they only have 2g of fat per roll… but they’re a little bit of a pain because they’re in a spiral shape.
- I added a pinch of flour to my granite counter top and took each “roll portion” and kneaded it for a minute with my hands and then flattened each one into a small circle with a rolling pin.
- When dough is flattened, place in palm of hand and use a spoon to grab a little pile of pork mixture and place in center of circle.
- Pinch two opposite sides together(12 and 6 on a clock) and then pinch together at 3 and 9. repeat two more times until all edges are together and pork is inside of a dough ball. You may need to use a pinch of flour and a bit of a twisting motion to seal off pork dumpling. Place “closure side down” onto tin foil and continue until all roll dough has been used.
- You will most likely have extra pork, but that’ll be great for left overs.
- Set baking sheet in oven for 10-15 minutes or until the rolls are nicely browned.
- Let cool and serve!
I like to dip these in a mixture of low sodium soy sauce and crushed red pepper flakes with habanero sauce drops all mixed together. It’s super spicy but tastes great!
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