Steamed Buns with Pork Filling
Ingredients:
(A) Starter dough
1 tbsp dry yeast
1 tsp white sugar
1/4 warm water
1/4 cup all-purpose flour
(B) Bun dough
1+1/2 cup all-purpose flour
1/4 tsp salt
2 tbsp white sugar
1/2 cup warm water
1 tbsp vegetable oil
(C) Pork filling
1.5 tbsp cooking oil
1/2 medium onion, finely chopped
1 tbsp ginger, finely chopped
2 tsp garlic, minced
1 tbsp oyster sauce
2 tsp light soya sauce
1 tsp dark soya sauce
2 tsp cooking wine
1 tsp sesame oil
1/4 tsp ground white pepper
~ 2 lb boneless pork chop, cut into cubes
~ 6 medium shiitake mushrooms (soaked), cut into small pieces
Directions:
1. Dissolve dry yeast in warm water, measured around 35 degrees Celsius (for yeast activation). Add sugar into the mixture (to help with yeast growth). Let stand for about 10 minutes, or until yeast dissolves.
2. Slowly, pour flour into yeast mixture. Mix and knead well. Allow to stand for 30 minutes, in a covered bowl at room temperature.
3. To prepare the bun dough, dissolve white sugar in warm water. Mix together flour and salt in a separate bowl.
4. Make a well in the middle of flour mixture. Pour in the sugar mixture and vegetable oil into the well. Mix well.
5. Knead dough for 10-15 minutes until pliable and smooth.
6. Place the dough in a lightly greased bowl and cover with a lid. Let rise under room temperature until triple in size, about 3.5 to 4 hours.
7. Punch down the centre of dough, and pull the edges over to the centre. Knead the dough for 10-15 minutes. Allow second rise (proofing) for 1 hour in a lightly greased covered bowl, at room temperature.
8. Meanwhile, heat cooking oil in a wok. Saute onions, garlic, and ginger until light brown.
9. Stir-fry the pork. Add oyster sauce, light & dark soya sauce, cooking wine, sesame oil, and ground white pepper.
10. When the pork is half-cooked, pour in the shiitake mushroom pieces. Fry until fragrant. Let cool.
11. When dough is ready, punch down the dough a second time. Knead dough for 2 minutes.
12. On a lightly floured surface, take about half a fist-size dough and roll it out flat in a round shape, with thinner edges.
13. Place ~ 2 tbsp of pork filling in the middle of round dough. Shape the dough into a bun, by fluting the edge. Subsequently, join the edges in the middle of bun (making it like a dome with a sharp tip).
14. Place the bun on a piece of paper (8 cm x 8 cm). When all the buns are ready, place them in the bamboo steamer. Steam buns over boiling water on medium heat, for 15-20 minutes, or until cooked.
15. Steamed buns will double their size when cooked. Turn off the heat. Keep the buns in the steamer for another 2-3 minutes before removing the lid.
17. Serve while hot. Enjoy!
* This recipe yields about a dozen steamed buns.
Tags: Cooking
December 8th, 2010 at 3:24 am
[...] improvised recipe from my very first attempt of making steamed buns. Personally, I still prefer the traditional pork filling in steamed buns. It was through friend [...]