Recipe

Steamed Pork Buns Recipe


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Ingredients
  • 1 package dry yeast (about 2 1/4 tsps)
  •  Filling:
  • 1/3 c rice vinegar
  •  Dough:
  • 1 1/2 lbs boneless Boston butt pork roast, trimmed & cut into 2-inch pieces
  • 3/4 c warm fat-free milk (100° to 110°)
  • 1 tsp grated peeled fresh ginger
  • 1/3 c low-sodium soy sauce
  • 1/3 c low-sodium soy sauce
  • 1/4 c warm water (100° to 110°)
  • 3 c all-purpose flour, divided
  • 1/4 tsp crushed red pepper
  • 3 tbsps sugar
  • 4 garlic cloves, minced
  • 1 tsp sugar
  • 12 romaine lettuce leaves
  •  Sauce:
  • 1/2 tsp salt
  • 1 tsp sesame seeds, toasted
  • 3 tbsps rice vinegar
  • 1/4 tsp salt
  •  Cooking spray

Directions
  • Step #1 Combine milk & water In a large-ish bowl.
  • Step #2 Dissolve 1 tsp sugar & yeast in milk mixture; let this stand 5 mins.
  • Step #3 Lightly spoon flour into dry measuring c; level with a knife.
  • Step #4 Add 2 3/4 c flour & 1/2 tsp salt; stir until dough forms.
  • Step #5 Turn out onto a floured surface.
  • Step #6 Knead until smooth & elastic (about 10 mins); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky).
  • Step #7 Place dough In a large-ish bowl coated with cooking spray; turn to coat top.
  • Step #8 Cover up & let rise in a warm place (85°), free from drafts, 1 hr or until doubled in size.
  • Step #9 (Press two fingers into dough; if indentation remains, dough has risen enough.
  • Step #10 ) Punch dough down; cover & let rise in a warm place (85°) 30 mins or until doubled in size.
  • Step #11 Preheat oven to 475°.
  • Step #12 To prepare filling, mix 1/3 c vinegar & next 6 ingredients (1/3 c vinegar through garlic) in a zip-top plastic bag.
  • Step #13 Add pork; seal & chill 30 mins, turning bag to coat.
  • Step #14 Strain mixture through a sieve over a bowl; reserve marinade.
  • Step #15 Place pork in a shallow roasting pan coated with cooking spray.
  • Step #16 Bake at 475° for 25 mins or until done.
  • Step #17 Let stand 5 mins; finely chop.
  • Step #18 Pour reserved marinade into a saucepan; bring to a boil.
  • Step #19 Cook until reduced to 1/4 c (about 8 mins).
  • Step #20 Combine pork & reduced marinade.
  • Step #21 Divide dough into 24 portions.
  • Step #22 Working with 1 portion at a time (cover remaining dough to prevent drying), roll this into a 3 1/2-inch circle on a floured surface.
  • Step #23 Spoon about 1 tbsp filling onto center of circle.
  • Step #24 Moisten edges of dough with water; gather edges together to encase filling, pinching edges to seal.
  • Step #25 Gently twist sealed edges to form a pouch shape.
  • Step #26 Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves.
  • Step #27 Arrange 6 dumplings, 1 inch apart, in each steamer basket.
  • Step #28 Stack tiers; cover with steamer lid.
  • Step #29 Add water to a large skillet to a depth of 1 inch; bring to a boil.
  • Step #30 Place steamer in pan, & steam dumplings 10 mins or until dough is translucent (dumplings will be puffy & spongy).
  • Step #31 Remove the dumplings from steamer.
  • Step #32 Repeat procedure with remaining lettuce leaves & dumplings.
  • Step #33 To prepare sauce, mix 1/3 c soy sauce, 3 tbsps vinegar, & seeds.
  • Step #34 Serve the dumplings as soon as possible with sauce.
  • Enjoy the Steamed Pork Buns recipe

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Breakfast / Misc
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