Cabbage And Pork-filled Baked Buns

CABBAGE AND PORK-FILLED BAKED BUNS

The original recipe calls for these buns to be steamed - but by baking them you can ensure even cooking throughout.

3 to 3 1/2 c. flour
1 pkg. dry yeast
1 c. milk
1/4 c. sugar
2 T. butter or margarine
1/2 t. salt
2 eggs
Pork and Cabbage Filling - recipe follows
1 T. water
Black and white sesame seeds (optional)

In large bowl, combine 1 1/2 c. flour and yeast. Using a small saucepan, heat milk, sugar, butter and salt until just warm (120* - 130* F.); add to flour mixture. Add one egg. Using electric mixer, beat on low for 30 seconds, scraping sides of bowl. Increase speed to high and continue to beat for 3 minutes. Stir in as much remaining flour using a wooden spoon.

On lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (knead 3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning to coat; cover and let rise in a warm place until doubled - about 1 hour. Meanwhile prepare Pork and Cabbage Filling.

PORK AND CABBAGE FILLING: Combine 2 T. soy sauce, 1 t. cornstarch, 1 t. sugar, 1/2 t. toasted sesame oil and 1/4 t. black pepper; set aside. In large skillet cook and stir 1 t. fresh grated ginger and 1 clove minced garlic in 1 T. butter for 15 seconds. Add 3 c. finly shredded baby bok choy or Chinese cabbage, 1 c. chopped fresh shitake mushrooms, 3/4 c. shredded carrots and 1/2 c. thinly sliced green onion. Cook and stir for 2 minutes. Remove from skillet. Add 1 T. butter to skillet. Add 8 oz. chopped lean pork to skillet. Cook and stir about 2 minutes or until pork in no longer pink. Return vegetable mixture to skillet. Add soy sauce mixture; cook and stir for 2 minutes. Remove from heat; set aside to cool.

Punch down dough. Turn onto lightly floured surface and shape into 15 balls; cover and let rise 10 minutes.

Line an extra large baking sheet with foil. Pat each ball of dough into 4-inch round. Brush edges with water. Place about 2 T. filling into center of each round; bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns seam side down on prepared sheet. Combine remaining egg and water; brush evenly over buns. If desired, sprinkle with sesame seeds. Bake in preheated 350* F. oven 15 to 18 minutes or until buns are golden. Transfer buns to wire rack to cool slightly. Serve warm.