Chinese Steamed Buns
Ingredients
| Filling: | ||
| 2 tsp oil | ||
| 1 clove garlic, minced | ||
| 1/2 tsp kosher salt | ||
| 1/2 tsp sesame oil | ||
| 2 tsp soy sauce | ||
| 1 tsp oyster sauce | ||
| 3 tsp cornstarch | ||
| 1 tbs cold water | ||
| 1/3 cup hot water | ||
| 1 tsp hoisin sauce | ||
| 1 tsp sugar | ||
| 3/4 cup cooked pork, diced | ||
| Dough: | ||
| 2 and 1/2 cups ap flour | ||
| 3 and 1/2 tsp baking powder | ||
| 3 tbs sugar | ||
| 2 tbs lard or vegetable shortening | ||
| About 1/2 cup water | ||
| 1/2 tsp white vinegar |
These are delicious silky steamed buns filled with pork and spices.
Directions:
- Heat oil in a wok or large saute pan. Add the garlic and cook for 10 seconds.
- Add the salt, soy sauce, sesame oil, oyster sauce and cornstarch mixed with 1 tbs cold water.
- Cook and stir until thick and clear.
- Remove from heat and stir in the hoisin sauce and sugar.
- Stir in the pork, cook through then cool.
- To prepare the dough, stir flour, baking powder into a bowl, stir in sugar and rub in lard of vegetable shortening with your fingers.
- Add water and vinegar and knead until a soft dough forms. Shape into a smooth ball. Cover and let rest for 30 minutes.
- Divide dough into 6 to 8 portions and roll each into a 4 inch circle.
- Place a tsp of filling in the center of each.
- Bring up the edges to enclose filling making folds at the top, pinching to seal then twisting.
- Arrange seam side down on lightly oiled waxed paper or foil.
- Fill wok or saute pan with about 1 inch of water.
- Place buns and paper on a rack or in a bamboo steamer placed in a wok.
- Cover and steam for 20-30 minutes or until dough has cooked.
- Serve with soy sauce and or chili garlic sauce for dipping.
No Comments