Steamed Pork Buns

Steamed Pork Buns
Steamed Pork Buns

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Filling

  • ■1 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

  • 1/2

    1/2 teaspoons honey

  • ■1 tsp sriracha

  • ■1/4 teaspoon salt

  • Pork and Sweet Potato Hash (Adapted from Cooking Light)

  • ■1 pound boneless pork shoulder, trimmed and cubed

  • ■1/2 teaspoon kosher salt

  • ■1/2 teaspoon black pepper

  • ■2 tbs of olive oil

  • 1/2

    1/2 cups fat-free, lower-sodium chicken broth

  • ■6 garlic cloves, crushed

  • ■1 tablespoon olive oil

  • 1

    cups (1/2-inch) cubed peeled sweet potato (about 1 pound)

  • ■1 cup chopped onion

  • ■1/4 teaspoon ground red pepper

  • ■1 (8-ounce) package cremini mushrooms, quartered

  • ■3 tablespoons sliced green onions

  • 4

    (Makes about 4 lbs)

  • 1 1

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

  • ■3 cups lukewarm water

  • 1/2

    1/2 tablespoons granulated yeast

  • 1/2

    1/2 tablespoons kosher or other coarse salt

  • 1/2

    1/2 cups unbleached all-purpose flour

  • 3 3

    3 cups lukewarm water

  • 1 1/2 1 1/2

    1/2 tablespoons granulated yeast

  • 1 1/2 1 1/2

    1/2 tablespoons kosher or other coarse salt

  • 6 1/2 6 1/2

    1/2 cups unbleached all-purpose flour

  • Cornmeal for the pizza peel

Directions

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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