How to make it

  • Buns:
  • In a large bowl stir together 1 1/2 cups flour, and yeast. In a small saucepan heat milk, sugar, butter, and salt just until warm (120F to 130F). Add to flour mixture. Add 1 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • On a lightly floured surface knead in enough of the remaining flour to make a moderatly soft dough that is smooth and elastic (knead 3-5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled (about 1 hour). Meanwhile, prepare Pork and Cabbage Filling. Set filling aside to cool (see pork recipe below).
  • Punch down dough. Turn dough out onto a lightly flourced surface. Shape dough into 15 balls. Cover and let rest for 10 minutes.
  • Line an extra-large baking sheet with foil; grease foil. Roll or pat each ball of dough into a 4-inch circle. Brush edges with water. Place 2 tbs filling into center of each dough circle. Bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns, seam side down, on prepared baking sheet. In a small bowl combine the remaining egg and the water. Brush egg wash evenly over buns. If desired, sprinkle with sesame seeds. Bake in a 350 degree oven for 15-18 minutes or until golden brown. Transfer buns to a wire rack to cool slightly. Serve warm.
  • Pork and Cabbage Filling:
  • In a small bowl stil together 2 tbs soy sauce, 1 tsp cornstarch. 1 tsp sugar, 1/2 tsp toasted sesame oil, and 1/4 tsp ground black pepper; set aside.
  • In a large skillet cook and stir 1 tsp grated ginger, 1 clove garlic, minced, in 1 tbs hot butter for 15 seconds. Add 3 cups finely bok choy or Chinese cabbage, 1 cup shiitake mushrooms, 3/4 carrots, 1/2 cup green onions.
  • Cook and stir for 2 minutes. Remove from skillet. Add 1 tbs butter to skillet. Add 8 oz chopped lean pork to skillet. Cook and stir about 2 minutes or until pork is 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.

Reviews & Comments 3

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    " It was excellent "
    ravenseyes ate it and said...
    oh yes - this gets a 5 high - thanks for the great post will have to make these - my son in law will love them (hmmm did I say I would too???)
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    " It was excellent "
    turtle66 ate it and said...
    Mmm i love making and especially eating" Pirozhki"
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    " It was excellent "
    hungrybear ate it and said...
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