| From the Kitchen |
Steamed Buns
These can be made with or without the pork filling. You
can purchase bbq pork at the store, or make your own,
saucing up 1 1/2 pounds of pork cubes (1/2" or smaller)
with 2 cloves minced garlic, 2 tsp. sugar, 1/2 tsp. grated
fresh ginger, 2 Tbs. soy sauce. Thicken the cooking
pork with 1Tbs cornstarch dissolved in 2 Tbs. soy
sauce, 2 tsp sugar, 1 Tbs dry sherry, and 1/4 cup
water. I prefer them plain!
For the dough:
Dissolve
2 1/2 tsp. active dry yeast in
1 cup warm water
1 Tbs. sugar
When bubbly, add
3 1/4 cups all- purpose flour
1/3 cup sugar
2 Tbs. salad oil
1 tsp. kosher salt
Knead until smooth, place in greased bowl, cover, and
let rise until doubled.
Turn dough out onto floured board and knead one
minute. Shape into a log and divide into 12 equal
pieces.
Roll or pat each piece into 4 1/2" round, place 2 Tbs of
pork, pull dough up around filling, and seal edges. OR
just form into nice plump balls and pinch bottoms (or
tops, see photo), omitting filling altogether.
Place each bun, sealed side down (or up), on a 3"
square of parchment paper or aluminum foil. Cover
lightly with loose sheet of plastic and let rise about 30
minutes.
Set in steamer (mine holds 4 at a time) over boiling
water. Cover and steam until tops are glazed and
smooth, about 12-15 minutes. Serve warm or let cool
and freeze.
Makes 12 buns
These can be made with or without the pork filling. You
can purchase bbq pork at the store, or make your own,
saucing up 1 1/2 pounds of pork cubes (1/2" or smaller)
with 2 cloves minced garlic, 2 tsp. sugar, 1/2 tsp. grated
fresh ginger, 2 Tbs. soy sauce. Thicken the cooking
pork with 1Tbs cornstarch dissolved in 2 Tbs. soy
sauce, 2 tsp sugar, 1 Tbs dry sherry, and 1/4 cup
water. I prefer them plain!
For the dough:
Dissolve
2 1/2 tsp. active dry yeast in
1 cup warm water
1 Tbs. sugar
When bubbly, add
3 1/4 cups all- purpose flour
1/3 cup sugar
2 Tbs. salad oil
1 tsp. kosher salt
Knead until smooth, place in greased bowl, cover, and
let rise until doubled.
Turn dough out onto floured board and knead one
minute. Shape into a log and divide into 12 equal
pieces.
Roll or pat each piece into 4 1/2" round, place 2 Tbs of
pork, pull dough up around filling, and seal edges. OR
just form into nice plump balls and pinch bottoms (or
tops, see photo), omitting filling altogether.
Place each bun, sealed side down (or up), on a 3"
square of parchment paper or aluminum foil. Cover
lightly with loose sheet of plastic and let rise about 30
minutes.
Set in steamer (mine holds 4 at a time) over boiling
water. Cover and steam until tops are glazed and
smooth, about 12-15 minutes. Serve warm or let cool
and freeze.
Makes 12 buns
