Steamed Pork Buns

"This came from a good friend who is not Asian but loves to cook all Asian styles. It's an easy recipe although it helps to be able to just buy the Chinese barbecue pork. I do make my own barbecue pork, using a couple of whole filets and "Char Siu" sauce. You can also add sauteed cabbage to the filling if you want to make larger amounts. This is a typical Dim Sum item, served between brunch and 2 pm. with tea. (Amount of water in the dough is corrected.)"
 
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Ready In:
55mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Sift the flour.
  • Add sugar, baking powder and lard.
  • pour in water and knead until smooth.
  • Cover with a damp teatowel and rest for 30 minutes.
  • Saute the onions and pork briefly in the oil.
  • Add water and seasonings and simmer until the sauce thickens.
  • Spread this filling onto a plate to cool.
  • Roll the dough into a long sausage shape and cut into twelve equal pieces.
  • Roll each into a ball and flatten into a circle with your fingers.
  • Place a spoonful of filling in the center and bring the dough up around it.
  • Pinch the dough firmly to join it.
  • Put each bun on a separate piece of parchment or wax paper.
  • At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
  • Otherwise, brush each with a little water and set them in a steam basket.
  • Steam over rapidly boiling water for 10 minutes.
  • When steaming, do not crowd the pastries.
  • If necessary steam them in batches.
  • They can be rewarmed (once) carefully in the microwave.

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Reviews

  1. The dough is delicious, its fluffy and just sweet enough to counteract the salty soy sauce mixture. I think next time I'll include more green onions since the powerful flavour of the soy sauce and the oyster sauce really overshadow the relative delicacy of the onions. I used 1.25 tablespoons of butter instead of lard, and it worked out well. The dough was difficult to work with until I got used to working with it, then things went along like a breeze. Thanks for the recipe!
     
  2. these were outstanding, and so easy to make. used shortening instead of lard, and 1 scallion rather than 2. used a stand mixer with dough hook to mix the dough, and did end up needing to add an extra 2 tbls of water, but the mixer made it very easy. suggestion - make the buns as thin as you possibly can while still keeping them thick enough to hold the filling. they puff up a lot when steamed, and if they start out too thick, you will have way too much bun and not enough filling.
     
  3. The dough was quite tough to work with. I had to add more water to get it to work and it was difficult to shape into a flat circle. The filling ,however, was delicious. I have tried the dough from another meat bun recipe, recipe #11087 and it was much easier to shape. I used the meat filling from this one though.
     
  4. I had problem with the dough. I had to add almost 3/4 cup of water and after that I could worked it. I mainly gave two stars because of aftertaste buns had. I think it was given lalrge amount (1tbs) of baking soda. The filling and sauce were good. I would probably make it again but I would use sweetened yeast dough for dinner rolls or something of this kind. Thanks for posting you recipe
     
  5. These are surprisingly easy to make. I decided on the ground pork option and added a little garlic to the meat, but otherwise kept the filling exactly as written. I made the dough in the food processor and found I needed 2/3 cup water in order for it to come together. I used shortening in place of the lard. Twelve of these fit perfectly in my large bamboo steamer. The dough is slightly sweet with a savoury meat inside. These were so popular in my house that I am making another batch today. Thanks for the recipe.
     
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Tweaks

  1. The dough is delicious, its fluffy and just sweet enough to counteract the salty soy sauce mixture. I think next time I'll include more green onions since the powerful flavour of the soy sauce and the oyster sauce really overshadow the relative delicacy of the onions. I used 1.25 tablespoons of butter instead of lard, and it worked out well. The dough was difficult to work with until I got used to working with it, then things went along like a breeze. Thanks for the recipe!
     
  2. these were outstanding, and so easy to make. used shortening instead of lard, and 1 scallion rather than 2. used a stand mixer with dough hook to mix the dough, and did end up needing to add an extra 2 tbls of water, but the mixer made it very easy. suggestion - make the buns as thin as you possibly can while still keeping them thick enough to hold the filling. they puff up a lot when steamed, and if they start out too thick, you will have way too much bun and not enough filling.
     

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