Asian Steamed Pork Dumplings
|1 and 3/4 cups flour|
|1 tbs rapid rise yeast|
|1/2 cup milk|
|2 tbs corn oil|
|1 tbs sugar|
|1 tsp kosher salt|
|2 tbs vegetable oil|
|1 small red bell pepper, seeded and minced|
|2 1/2 cups cook pork, finely chopped|
|1/4 cup light brown sugar, tightly packed|
|1/4 cup ketchup|
|2 tsp hot chili powder|
- Put 3/4 cup of the flour in a bowl and stir in the yeast.
- Heat the milk, corn oil, sugar, and salt in a small saucepan until warm, stirring until the sugar has dissolved.
- Pour into a bowl and with an electric mixer, beat on low speed for 30 seconds, scraping down the sides of the bowl until blended.
- Beat at high speed for 3 minutes, then with a wooden soon, stir in as much of the remaining flour as possible until a stiff dough forms.
- Shape into a ball, place in a greased bowl, cover with plastic wrap, and leave for 1 hour in a warm place until doubled in size.
- To make the filling, heat a wok or large saute pan, add the vegetable oil, and, when hot add the red bell pepper and garlic. Stir fry for about 3 minutes, being careful not to burn the garlic.
- Add the remaining ingredients and bring to a boil, stir frying for 2-3 until thick and syrupy. Cool and set aside.
- Punch down the dough and turn onto a lightly floured surface.
- Divide into 12 pieces and shape them into balls, then cover and let rest for 5 minutes.
- Roll each ball into a 3 inch circle, then place a heaping tbs of filling in the center of each.
- Dampen the edges, then bring them up and around the filling, pinching together to seal.
- Place seam side down on parchment paper.
- Continue with the remaining dough and filling.
- Let rise for 10 minutes.
- Bring a large wok or saucepan half filled with water to a boil, and place the buns on a lightly greased steamer, without touching each other. Cover and steamfor 20-25 minutes, then remove and let cool.
- Garnish with scallion tassels.