Prep 1 hr
Cook 4 hrs
Source: http://www.justhungry.com/2004/04/steamed_buns_wi.html I adore these, but they are a lot of work. However, they freeze well. Microwave or steam directly from the freezer.
- 6 cups all-purpose flour
- 2 (1/4 ounce) packages dry yeast
- 1⁄2 cup sugar
- 1⁄4 cup lukewarm water
- 1 cup boiling water
- 1 cup warm whole milk
- 2 tablespoons vegetable shortening or 2 tablespoons lard
- 1 teaspoon baking powder
- parchment paper
- 400 g chinese-style roast pork
- 1 cup finely chopped green onion
- 6 dried shiitake mushrooms
- 1⁄4 cup canned bamboo shoot (optional)
- 2 teaspoons dark roasted sesame oil
- 1 piece fresh ginger, chopped finely
- 3 tablespoons soy sauce (or 3 tablespoons defatted roasting liquid from pork)
- 1 tablespoon flour
- 2 tablespoons cornstarch
- 1⁄2 cup water
- 1 kg pork roast, only slightly fatty
- soy sauce
- 1 inch piece gingerroot
- 1 star anise
- 3 -4 garlic cloves
- The dough:.
- Cut up the parchment paper into 24 squares about 10 cm / 3 inches square.
- Proof the yeast in a bowl or cup in the 1/4 cup of warm water with a pinch of sugar added, until foamy.
- In a large bowl, put in 5 cups of the flour. Make a well in the center, and add the hot water and mix rapidly.
- Add the sugar and yeast/water mixture, baking powder, warm milk, and the shortening or lard. Mix well.
- Add the rest of the flour little by little until you have a workable dough. Knead for a few minutes on a floured board until it's soft and pliable.
- Put into a large bowl, cover with a clean towel, and leave in a warm place until the dough has doubled in bulk, about 45 minutes.
- Take out the dough and roll into one long sausage. Cut the dough into 24 pieces. Roll each piece into a ball, and let rest for a bit.
- To fill the buns, flatten each ball so that the middle is slightly thicker than the edges. Put about a tablespoon or so of filling in the middle. Gather up the edges and pinch them firmly together to seal, then turn the bun over and place on a square of parchment paper. Let the buns rise for 15-20 minutes before steaming.
- Steam in a steamer for 20 minutes. Eat while piping hot.
- The filling:.
- Soak the shiitake mushrooms in warm water until soft. Cut off the hard stems and slice thinly.
- Cube the pork, or chop it up finely.
- Mix the flour and cornstarch with the water.
- In a pan heat the sesame oil and toss in all the ingredients except the flour/cornstarch water. Sauté briefly, then add the flour/cornstarch water. Cook until it's a bit syrupy.
- Let cool and use to fill the buns.
- The Chinese-style roast pork (Chinese: char siu; Japanese: yakibuta).
- If you have a big piece of pork, cut it into about 500g pieces.
- Roughly chop the ginger, skin on is okay, and crush the garlic to crush a bit.
- Put the pork pieces in a sturdy plastic bag or container. Put in the pork, ginger, star anise and garlic, and fill with enough soy sauce to cover the pork.
- Seal the bag well and marinate in the refrigerator overnight. Turn the meat several times if you can so that the marinade penetrates evenly.
- Preheat the oven to 140° C / 280°F
- Empty out the contents of the bag into a baking dish. Add a bit of water so that the meat is sitting in about 1cm of liquid.
- Sprinkle the meat with sugar, and bake for about 2.5 - 3 hours, turning the meat every 20-30 minutes. If you want it even sweeter, sprinkle more sugar on the meat periodically.
- At the end, the liquid will be almost gone and syrupy, and you will have dark amber colored pieces of pork.
- Let cool and slice thin, cube, etc. You can use cubes in fried rice, or in the steamed buns of course, and any number of things.
- It is quite worthwhile to make this in some quantity, since the cooking takes so long, and to freeze in portions for later use.