How to make Steamed Pork Buns
Ingredients:
Filling:
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small
cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon corn starch, dissolved in 2 tablespoons water or
chicken stock
Bun Ingredients:
1 package dried yeast or 1 cake fresh
yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable
oil
1/2 cup boiling water
2 tablespoons sesame seed oil
Preparation for bun:
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix
thoroughly. Cover with cloth. Let rise 1 hour, until bubbles
appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir
well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups
flour.
Knead dough on lightly floured board until smooth. Put into
extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until
double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2
minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches
wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into
3 inch circles.
Brush with sesame seed oil. Indent middle of circle with
chopstick. Fold circle in half so that it becomes a half moon. Crimp edges
tightly with fork.
Place each roll on separate square piece of foil on steamer
tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes.
Remove towel.
Steam, tightly covered, over briskly boiling water for 10
minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire.
May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam
10 minutes.
Preparation for filling:
Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30
seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and
sugar.
Pour in dissolved corn starch. Stir fry quickly until pork is
glazed. Remove to bowl and allow cooling.
On a floured board, knead dough 1 minute and roll into one long,
sausage-like roll 2 inches in diameter.
Slice the roll crosswise into 1 inch
pieces.
Flatten each piece with the palm of your hand and roll with
rolling pin into 3 inch rounds.
Place 2 tablespoons of filling in center of each
round.
Gather dough up around the filling by pleating along the
edges.
Bring the pleats up and twist securely and
firmly.
Place each bun on 2 inch square of aluminium foil on steamer
tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched
with finger. Remove towel.
Steam over briskly boiling water 10
minutes.
May be prepared in advance. May be frozen. Thaw out in plastic
bag and resteam 10 minutes.
Ingredients:
Filling:
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small
cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon corn starch, dissolved in 2 tablespoons water or
chicken stock
Bun Ingredients:
1 package dried yeast or 1 cake fresh
yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable
oil
1/2 cup boiling water
2 tablespoons sesame seed oil
Preparation for bun:
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix
thoroughly. Cover with cloth. Let rise 1 hour, until bubbles
appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir
well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups
flour.
Knead dough on lightly floured board until smooth. Put into
extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until
double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2
minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches
wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into
3 inch circles.
Brush with sesame seed oil. Indent middle of circle with
chopstick. Fold circle in half so that it becomes a half moon. Crimp edges
tightly with fork.
Place each roll on separate square piece of foil on steamer
tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes.
Remove towel.
Steam, tightly covered, over briskly boiling water for 10
minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire.
May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam
10 minutes.
Preparation for filling:
Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30
seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and
sugar.
Pour in dissolved corn starch. Stir fry quickly until pork is
glazed. Remove to bowl and allow cooling.
On a floured board, knead dough 1 minute and roll into one long,
sausage-like roll 2 inches in diameter.
Slice the roll crosswise into 1 inch
pieces.
Flatten each piece with the palm of your hand and roll with
rolling pin into 3 inch rounds.
Place 2 tablespoons of filling in center of each
round.
Gather dough up around the filling by pleating along the
edges.
Bring the pleats up and twist securely and
firmly.
Place each bun on 2 inch square of aluminium foil on steamer
tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched
with finger. Remove towel.
Steam over briskly boiling water 10
minutes.
May be prepared in advance. May be frozen. Thaw out in plastic
bag and resteam 10 minutes.