Steamed Pork Buns

By blum099

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

Details

Servings 8

Preparation

Step 1

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