Happy Chinese New Year for 2016, this year we are celebrating the year of the Monkey. The Chinese new year begins on February 8th and lasts until January 27th, 2017. A tradition to celebrate the new year is to eat Jiaozi dumplings with friends and family.
I received a hamper from Blue Dragon to create a New Year Celebration Recipe. So on the idea of traditional dumplings, I am going to show you how to make some BBQ pork buns, also known as Char Siu Bao.
- Belly Pork
- 3 x Shallots
- 1tbsp Ginger Paste
- Blue Dragon Season & Stir Chinese BBQ
- 525g Plain Flour
- Sachet of fast acting yeast
- 50ml Milk
Sprinkle the seasoning from the Blue Dragon Season & Stir Chinese BBQ packet onto the belly pork and mix with hands to make sure they are fully coated. Then lay out on a oven dish and pre heat the oven to 160°c.
Using only half of the sauce (keep some back for later) coat the top of the pork with the BBQ sauce. Place in the oven for 30 minutes. Finely chop the shallots and mix with the remaining sauce and add the ginger paste.
Once the pork is cooked, remove from oven and allow to cool a bit and chop finely. Mix the pork with the shallots and sauce. Set aside and start making the dough.
Measure out the flour into a mixing bowl, add the salt, yeast and milk and combine to make the dough. Add more water if needed. Knead for about 10 minutes, I used my trusty kitchen aid for this. Cover and put some where warm to double in size, it can take up to 2 hours.
Sprinkle your work area with a bit of flour and knead again by hand. Cut the dough in half. Put one half back in the bowl and keep covered for later. Knead the other bit into a sausage shape and cut into 8 pieces. Sprinkle the pieces of dough with flour to stop them sticking to each other.
Roll each ball of dough into a circle, roll the sides slightly thinner then the centre. Place the circle of dough in the palm of your hand and add a tbsp of the pork mixture into the middle. Carefully pinch the dough to form a ball around the meat. See my video below on how I made these.
Cut a circle of baking parchment to the shape of your steamer and cut some holes in it, I find it easiest to fold up and cut some triangles as if you were making a snowflake when you were a child. Put the pork buns onto the paper in the steamer and steam for 15 minutes and serve whilst hot.
Blue Dragon have some really delicious products. For our Chinese New Year feast, I also cooked their Thai green curry and a beef and black bean noodle stir fry. To compliment we used some sweet chilli cause and some soy sauce.
This post is an entry to the foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon. The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69. To find out more, visit www.bluedragon.co.uk.