Chinese Style Steamed Pork Buns
This is one of my favorite recipes. All of the ingredients
may not be strickly authentic, but this turns out really good
and I think it tastes just like what you get at a Chinese restaurant.
INGREDIENTS:
Steamed Buns:
1 1/2 cups warm water (95°F to 105°F)
3 teaspoons active dry yeast (or 1 packet)
3 tablespoons granulated white sugar
4 cups all-purpose flour
2 tablespoons cooking oil
1 teaspoon baking powder
1/2 teaspoon salt
Bun Filling:
1 cup (about 8 ounces) shredded already cooked pulled pork or chicken (canned ok)
1/2 cup barbeque sauce
1 tablespoon soy sauce
1 tablespoon cooking oil
1 tablespoon granulated white sugar
1 tablespoon teriyaki sauce
1 teaspoon garlic chili sauce
1/4 teaspoon Chinese five spice powder
1/4 teaspoon toasted sesame oil
DIRECTIONS:
Steamed Buns:
-
Stir yeast and 1 tablespoon of sugar into 1-1/2 cups of warm water (95°F to 105°F). Let stand for 15-minutes.
-
Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder and salt in mixing bowl. Stir until dough forms.
-
Knead dough for 10-minutes.
-
Allow dough to rise in a warm place for 1-1/2 hours.
-
Punch dough down and divide into 12 pieces.
-
Roll each piece of dough into a ball, then flatten into a 6-inch circle.
-
Place about 1 to 1 1/2 tablespoons of meat mixture in center of dough and pull dough up over filling and pinch seams closed to form filled bun.
-
Place buns on individual 4-inch x 4-inch pieces of parchment paper.
-
Allow to rise in warm place 1 hour, until doubled in size.
-
Steam buns, in steamer, over boiling water for 20-minutes or use electric steamer.
-
Remove from steamer. When cool enough to handle, remove parchment paper from bottom.
-
Serve warm.
Bun Filling:
-
Place all ingredients in food processor.
-
Process until ingredients are blended and chopped fine.
-
Use 1 to 1 1/2 tablespoons of mixture per bun.
Makes 12 steamed pork buns