Baozi with Char Siu and Nectarine & Sriracha Glaze
This is probably one of my favorite foods to eat. I first had Baozi in Chicago’s Chinatown. I used to go with my friends family on Sunday’s after church. There was not much on the menu that I would eat at that time but this was my favorite. It was served with two basic sauces, plum and the very popular Sriracha. We called it the green rooster sauce and most people had not heard of it 30 years ago. This is a sauce I came up with a few years ago. It is probably my favorite sauce I have even eaten.
Give this a try it is easier than you think. If you have never heard of Char Siu it is basically the pork in a pork egg roll. It is used in many different dishes. Hope you enjoy!
Ingredients
- Marinade
- -1/4 C Soy Sauce
- -1 t garlic
- -1 t ginger
- -2 t rice wine vinegar
- -2 t hoisin sauce
- -1 t sesame oil
- -1-2 t sugar
- -1 t five spice powder
- -2-5 drops of red food coloring
- Nectarine and Sriracha Glaze
- NOTE IN VIDEO I ONLY MADE HALF BUT YOU NEED THIS MUCH!
- -2 nectarines peeled and cubed
- -2 t soy sauce
- -1 garlic clove chopped
- -1 t fresh ginger
- -1 t onion
- -1 T sugar
- -1 1/2 t sesame oil
- 1T rice wine vinegar
- 1T hoisin sauce
- 2 T sriracha sauce
- Bao or Sweet Dough
- -2 1/2 Cups of flour
- -1/4 C Sugar
- -2 t canola oil
- -2 t yeast
- -1 Cup of luke warm water
Instructions
- Marinade
- add 2 lbs of pork butt and refrigerator overnight as per video
- Grill or bake pork
- Add glaze about 2-3 times during cooking process
- Nectarine & Sriracha Glaze
- Mix in food processor
- Simmer for 5 minutes
- Blend until smooth
- Use half for glaze and half for dipping.
- Bao or Sweet Dough
- Dissolve yeast in water
- Mix all above ingredients and knead for 5 minutes
- Cover in greased bowl for 1 hour.
- Roll out dough and section dough as per video
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