Prep 1 hr
Cook 15 mins
These are amazing! The flavor is so good and out of this world. Sometimes if I have leftover filling, I eat straight with a spoon or make lettuce wraps with it. Enjoy!
- 6 1⁄2 cups flour
- 1⁄4 ounce yeast
- 1 cup milk
- 2 tablespoons butter
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 2 eggs
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon pepper
- 1 teaspoon cornstarch
- 1⁄2 teaspoon balsamic vinegar
- 1⁄2 teaspoon ginger
- 1 garlic clove, minced
- 1 tablespoon oil
- 3 cups shredded cabbage
- 1⁄2 cup chopped onion
- 3⁄4 cup grated carrot
- 1⁄2 of a bell pepper, chopped
- chopped broccoli floret (optional)
- 8 ounces chopped pork
- 1⁄2 cup golden raisin
- For buns: in a bowl stir together 1 1/2 cup flour and yeast. In a saucepan heat milk, butter, sugar, and salt until they are warmed, stir occasionally.
- Add milk mixture to flour and yeast when it's warm but not hot or it will kill the yeast! Add 1 egg, beat and scrape sides. Stir in as much flour as possible. Knead to make a smooth and elastic dough, about 3 minutes. Shape to a ball and place in a greased bowl. cover and rise in a warm place for 1 hour, till doubled.
- SAUCE: While the dough is rising prepare the sauce and filling. Stir all of the sauce ingredients together and set aside.
- FILLING:In a skillet, saute ginger and garlic in oil for 15 seconds on medium high. add cabbage, onion, carrot, bell pepper, and broccoli. Cook and stir until veggies are tender.
- Remove veggies from pan, add chopped pork and sauté until browned and done, 6-8 minutes. Add veggies back into pan with pork and stir together on medium heat.
- Add sauce to pork mixture and stir to coat. Stir in raisins then turn off heat.
- Punch down dough and shape to 15 balls, rest 10 minutes. Roll balls out flat to 4 inches in diameter. Brush with water and place 2T of filling on each round. bring up edges and pinch to seal tightly. Place buns on a greased cookie sheet. Lightly beat egg and add a teaspoon of water; brush over buns. Bake at 350°F, for 15-18 minutes to brown and golden.
These were great - I really enjoyed making them and eating them. I particularly liked the brightness the balsamic vinegar added to the sauce. Next time I might try adding some minced water chestnuts to the filling for more texture. Thanks for posting this recipe! Made for My Three Chefs Fall 08