Char-Siu Bao Puffs
2 tspn vegetable oil
6 oz. extra-lean ground pork
1 1/2 tbsp hoisin sauce
1/2 cup finely chopped green onions
1 1/4 cups all-purpose flour
3/4 tspn baking powder
1/4 tspn salt
3 large eggs
3/4 cup water
1 tspn vegetable oil
1 tspn sesame oil
- In a large, deep skillet, heat oil over medium-high heat. Add pork and cook, breaking it up with a spoon, for 5 to 6 minutes or until no pink remains. Add hoisin sauce and green onions; cook, stirring, for 1 minute.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, whisk together egg yolks, water, 1 tbsp (15ml) vegetable oil and sesame oil until well blended.
- Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).
- In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
- Brush walls of pan lightly with vegetable oil. Set pan over medium heat. When oil begins to sizzle, add 1 tbsp (15 ml) batter to each well. Place 1 tspn (5 ml) filling in the center of each well and top with 1 tbsp (15 ml) batter. Cook for 2 to 4 minutes or until bottoms are golden brown. Using 2 skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a bit of filling and a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
- Repeat with the remaining batter and filling, brushing wells with oil and reheating pan before each batch. Serve warm.
Recipe courtesy of 150 best ebelskiver recipes by Camilla V. Saulsbury