Steamed Buns With Chinese Barbecued Pork Filling

Basic Steamed Bread Dough
4 cups unbleached flour
1 teaspoon salt
3 tablespoons sugar
1 heaping tablespoon malted milk powder
2 1/4-oz. packages quick rise yeast
1 1/2 cups warm water (115º to 120º F.)
1/2 tablespoon dark Oriental sesame oil* and a pastry brush
Chinese Barbecued Pork Filling
6 oz. pork tenderloin, trimmed of visible fat, ground or minced
2 to 3 cloves garlic, minced or pressed
1 bunch green onions, chopped
1 8-oz. can bamboo shoots, chopped
1 tablespoon fresh ginger root, minced
4 tablespoons hoisin sauce*
1 tablespoon oyster sauce *
1 tablespoon plum sauce*
1 tablespoon dark soy sauce* or 2 tablespoons light soy sauce
1/2 teaspoon five spice powder*
2 tablespoons dry sherry or sake*
1 tablespoon sugar
1/3 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons fresh chopped cilantro – optional
1 teaspoon dark Oriental sesame oil*

These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.

1. To prepare bread dough: In large bowl combine flour, salt, sugar malted milk powder and yeast. Stir to blend dry ingredients together thoroughly. Add warm water to flour mixture, blending well using a fork or mixer to make a soft dough.

2. Turn dough out onto a floured surface and knead until dough is smooth and satiny (8 to 10 minutes), adding just enough additional flour to prevent dough from being too sticky to knead.

3. Turn dough into a bowl sprayed with cooking spray. Turn dough a few time to cover lightly with spray. Cover bowl with plastic wrap and a towel and let rise in a warm place until doubled in bulk (30 to 45 minutes).

4. In a large skillet or Dutch oven, brown pork over medium heat with garlic and green onions. Reduce heat to low and stir in bamboo shoots, fresh ginger, hoisin sauce, oyster sauce, plum
sauce, soy sauce, five spice powder, sherry, sugar and 1/3 cup water.

5. Return heat to medium and bring pork mixture to a gentle boil. Stir cornstarch and water mixture into pork to thicken juices. Remove from heat and stir in cilantro and sesame oil. Set aside to cool.

6. Turn dough out onto a lightly floured surface, punch down and knead a few times. Shape dough into 24 to 25 round pieces. Working on a sheet of foil lightly sprayed with cooking spray; flatten each piece of dough into a 3 1/2- to 4-inch circle with your palm. Making sure dough is thicker at center than around edges to prevent filling from coming through when steamed. Place 1 heaping tablespoon of pork mixture in the center and carefully bring edges up and over filling, pinching dough together at top to close; turn closed side down. See figure 1.

7. Line 2 to 3 10-inch or larger bamboo steamer trays with foil, leaving outside edges of trays uncovered. Spray foil lightly with cooking spray and place 4 to 6 buns on each tray at least 1 1/2-inches apart. Let buns rest 30 minutes before steaming or refrigerate filled trays until ready to steam. Place stacked steamer trays over boiling water, cover top tray and steam for 12 minutes. Remove buns from steamer, brush tops lightly with sesame oil and serve hot.

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