Steamed Pork Buns

Honey and butter, steamed pork buns

Steamed pork buns may seem intimidating but they don’t have to be with some planning. You can make the filling ahead of time and let it chill. Make and rise the dough, and set that in the refrigerator until you are ready to use it within a day or so. Just make sure that you bring it to room temperature before using- this can take a few hours.

Steamed Pork Buns

For dough:
1 cup warm water
2 tsp dry yeast
1/2 tsp salt
2 TB vegetable oil
1 tsp sugar
3 cups all purpose flour

For filling:
1 cup finely diced onion
½ cup finely shredded carrot
1½ cup diced green cabbage
1½ cup chopped green onions
2 cups diced white mushroom
1 tsp salt
14 oz ground pork
1 tsp soy sauce
2 cloves of minced garlic
1 tsp sesame oil
½ tsp ground black pepper
vegetable oil

Make the dough:
In a large bowl add the water, yeast, salt, oil, and sugar. Mix well until the yeast is fully dissolved. Add flour. Mix with a wooden spoon, then knead for 2-3 minutes.Set aside in warm place until the dough doubles in size, 1-2 hours.

Knead the dough again for a minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes.
Prepare the filling:
In a mixing bowl, mix together ground pork, soy sauce, sesame oil, sugar, and black pepper. Set aside.

In a large bowl, mix the chopped onion, carrot, cabbage, green onions, and mushrooms with the salt. Set aside for 10-15 minutes. Squeeze the excess water out by wrapping the chopped vegetables in cheesecloth and gently squeeze the water out.

In a heated pan, add 1 TB vegetable oil and sauté the chopped vegetables for 2-3 minutes. Transfer them to a large bowl. Cook the seasoned pork for 3 minutes, then
put the pork into the bowl with the vegetables and mix.

Make the buns:
Split the dough into 16 smaller pieces.
Take a few dough balls and put them on a floured cutting board. The rest of balls should be in the bowl with the lid closed, to prevent them from getting dried out.
Roll out each ball into a disk 4 inches (10 cm) in diameter.
Place a disk into your palm and add 2-3 tbs of filling mixture.

Lift the edges of the disk up around the filling, then press the edges together to seal the filling snugly inside the bun. Repeat with the remaining dough and filling, until you’ve made 16 buns. Let the buns rise for 20 minutes.

Meanwhile, bring 6 cups of water to a boil in a large steamer pot. Line the steamer rack with parchment or cheesecloth. Place the buns in the steamer rack and steam for 20 minutes. When the buns are cooked, turn off the heat and remove the lid. Serve with Dipping Sauce.

Makes 16 steamed pork buns

Dipping sauce:
1/3 cup soy sauce
2 TB vinegar
2 tsp sugar
2 TB minced green onion
1/2 tsp roasted sesame seeds

Mix together in a small bowl.



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