Friday, May 13, 2005

Steamed Pork Buns

Steamed Pork Buns (Adapted from CL)

For the filling

1 teaspoon canola oil
3/4 teaspoon five-spice powder
16 ounces trimmed pork tenderloin
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons honey
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/4 teaspoon salt

For the dough

1 cup warm water
3 tablespoons sugar
2 1/4 teaspoons dry yeast
3 1/4 cups all-purpose flour, divided
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder

To prepare the filling

Heat oil in a grill pan over medium-high.

Dust five-spice powder evenly over pork - place pork into pan and cook until desired degree of doneness. We took the pork off around 145 to 150 degrees for medium. This will take about 14 to 18 minutes - be sure to turn pork occasionally. Remove from the pan and transfer to a cutting board to rest for 15 minutes.

Cut pork crosswise into thin slices, then cut each slice into thin strips. In a medium bowl, add sliced pork, onions, hoisin, vinegar, soy sauce, honey, garlic, ginger and salt - toss well to combine. Cover and place in the refrigerator to chill.

To prepare the dough

In a large bowl, stir together water, sugar and yeast - set aside and let sit for 5 minutes.

Stir 3 cups flour, oil and salt to yeast mixture - stir until a soft dough forms. Scoop the mixture out onto a lightly floured surface and knead, adding enough of the remaining flour to keep the dough from sticking to your hands, until the dough is smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise until doubled in size.

Punch dough the down and let rest for 5 minutes. Scoop the dough out onto a lightly floured surface and knead in the baking powder - cover and set aside to rest for 5 additional minutes.

Evenly divide the dough into 12 pieces, forming each into a ball. Working with one piece at a time, keeping the remaining covered, roll the ball into a rough 4 to 5" circle. Place a scant 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 with remaining dough and filling.

Arrange filled buns, seam side down and 1" apart, in a bamboo steamer lined with cabbage leaves or parchment paper to prevent sticking - if you only have a smaller steamer, you may have to do this in steps to cook all of then. Stack bamboo tiers and cover with it's lid.

In a large skillet, add enough water to come up about 1". Bring to a boil over medium-high heat - place steamer into the skillet and steam until the buns are puffed and set, about 12 to 15 minutes. Remove and let cool 10 minutes before serving.

Makes about 6 servings.

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  1. Hi Joe! First of all, I LOVE YOUR BLOG! I check it all the time. I attempted this recipe and was quite successful - I achieved a great consistency for the steamed buns. I don't know if it's my tastebuds, but when I tried the bun on its own, it tasted somewhat... acidic (?) for lack of a better word. I used instant yeast (SAF). Could that have been the problem? Thanks for your time!

  2. Hi Bianca - Thanks!

    I don't think the yeast could have given that taste, but I could be wrong. However, I wonder if you were more sensitive to the baking powder, rather than the yeast?