Steamed Pork Buns 8 buns
Dough (Makes about 4 lbs)
To prepare the filling, sprinkle five-spice powder evenly over prepared pork. Mix to combine.
Heat a large pan over medium-high heat. Coat the pan with sesame oil. Add garlic and fresh ginger and saute for 1 minutes. Add the next 6 ingredients and pork to the pan. Mix until well combined and pork is heated through.
Divide dough into 8 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5 to 6 inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
Arrange 4 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 20 to 30 minutes or until puffed and set. Serve warm
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