Steamed Pork Buns

Steamed Pork Buns 8 buns  

Filling  

  • 1/2 teaspoon five-spice powder
  • 2 cups cooked shredded pork shoulder
  • 2 tsp sesame oil
  • 1 teaspoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup thinly sliced green onions
  • 3 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon salt

Dough  (Makes about 4 lbs) 

1 lb of Master Recipe from Artisan Bread in Five Minutes a Day   

  • 3 cups  lukewarm water
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons kosher or other coarse salt
  • 6 1/2 cups unbleached all-purpose flour

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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