© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Char Siu
2lb.3- x 1- thick Boneless turkey leg meat and tenderloins, cut into strips
2 Tbsp. Sugar
¼ c Soy sauce
2 Tbsp. Hoisin sauce
1 Tbsp. Bean sauce
1 Tbsp. Dry sherry
1 tsp. Fresh ginger, finely grated
Glaze
4 Tbsp. Honey
1 Tbsp. Soy sauce
1 Tbsp. Sesame oil
Drizzling sauce
1 Tbsp. Oyster sauce
1 Tbsp. Hoisin sauce
1 Tbsp. Dark soy sauce
2 Tbsp. Sugar
¾ c Water
20 each Steamed bao
For service
20 Lettuce leaves
Pickled daikon and carrot to garnish (julienned pieces pickled in white vinegar, salt and sugar)
Cilantro to garnish
For the Char Siu: Combine the sugar, soy sauce, hoisin sauce, bean sauce, sherry and grated ginger together in a mixing bowl. Add the turkey strips, toss, cover and refrigerate for 6 to 24 hours, turning at least once.
Preheat the oven to 500°F. Place the turkey strips on a rack placed on a sheet pan with one cup of cold water in it. Cook for about 20 minutes.
Meanwhile, combine the glaze ingredients in a small bowl.
Turn the turkey pieces after 15 minutes, and cook for 5 more minutes. Brush with glaze, cook 5 more minutes, the turn over and brush other side with the glaze. Be careful to avoid burning once the glaze is applied to the meat. Meat should be a deep brown and cooked to an internal temperature of 165°F when done.
Remove the meat and brush with the remaining glaze. Slice into ¼ inch thick pieces.
For the drizzling sauce: Combine oyster sauce, hoisin, dark soy, sugar, and water in a bowl.
To serve: Drizzle sauce on inside each bao, and place a piece of lettuce, and pieces of char siu turkey. Drizzle the turkey with additional sauce and top with pickled vegetables and minced cilantro.
STEAMED BUN DOUGH: Mix yeast, 1 teaspoon sugar, ¼ cup flour, an ¼ cup warm water. Mix, let sit for 30 minutes.
Mix in ½ cup warm water, flour, salt, remaining sugar and vegetable oil. Knead until dough is smooth and elastic. If the dough is too wet, add in a little flour.
Place in a lightly greased bowl and let stand until triple in size (approximately 2 ½ to 3 hours).
Punch down dough and place on lightly floured surface.
Sprinkle baking powder evenly on surface. Knead baking powder into dough for 5 minutes.
Cut prepared dough in half.
Form each into a 12-inch long log and cut into 10 pieces.
Roll each piece into a 4-inch circle.
Roll outer inch of each circle 1/8-inch thin, leaving the center slightly thicker.
Fill bun dough.
Place each bun on a 3-inch parchment square.
Let stand until doubled, approximately 30 minutes.
Set up steamer in wok. Bring water to a boil, place buns in steamer 1 to 2 inches apart.
Steam 15 minutes or until the dough is cooked.
For unfilled buns: Divide dough into 24 balls. Put each ball on a wax paper. Let rise until doubled in size, (approximately 30 minutes). Steam same as above.