Vegetarian Cha-Siu Bao

Baozi, the delectible buns of Dim Sum fame, were for a long time my favorite Asian cuisine. When picking out shrimp of the hum bao was too much for me, I just gave up on eating them all together. What a shame. White fluffy dough, wonderful innards, just an amazing thing to put in ones mouth.

In fact, I started this blog with the intention of learning how to create Cha-Siu Bao, and because we still have not toiveled (kashered) any meat pans, I have decided to make a vegetarian version. Cha-Siu bao could best be translated as BBQ Pork Bun, and are a favorite of many Chinese dim sum enthusiasts. Bao as a food is said to have first been made nearly two thousand years ago, with various forms cropping up in the Northern and Southern regions. This particular bao, which means wrapping or bun, that we are making today hails from Southern China, as it has a sweet flavor and is filled with Cha-Siu, which is Cantonese Cuisine. It gets its fluffiness from the two stages of rising, utilizing both baking powder as well as yeast. Watch the video for instructions- its the first flip usage! Enjoy!



Dough
1 3/4 Cups Hot Water
1/4 Cup Sugar
2 Tbsp Yeast
2 Tbsp Shortening
1 Tbsp Baking Powder
6 Cups Flower


Filling
1 Small Onion Chopped
1 Bag Morning Star Strips


(Double from this point on because you are doing this sauce twice)
1 Tbsp Sesame Oil
1 Tbsp Honey
2 Tbsp Soy Sauce
2 Tbsp Rice Wine
1/4 Cup Hoison Sauce
1 Tbsp Brown Sugar
Red Food Dye (optional)


(The second time we need that sauce thicker and different)
1 tbsp Minced Ginger
1 tbsp Flour