Wow, post #99! How did this happen? Time has really flown by since I started posting the happenings of my kitchen :) Now I have to decide what to do for post #100! It is such a great milestone, I can barely believe it! So exciting.
I first made these this summer after we had gone for Dim Sum and I found out that they were my fiance's favourite dish to get. I have made them a few times since, and they are a hit every time! They don't involve any complex ingredients, but do require a fair bit of time to produce. The nice thing about them is not only are they tasty, but they freeze extremely well and therefore make a quick supper for another day.
We cook the pork in our slow cooker, and this makes it so tender and easy to work with. We usually cook ours on high for 5 or 6 hours, and it comes out juicy every time! The dough isn't very complicated to make either. If you make the dough while the pork is cooking, then once the pork is finished you can start making the buns as soon as the pork is seasoned.
The filling and closing of the buns is probably the most complex part. Here is a step-by-step guide to how I have managed to make it work for myself.
After I roll out the dough, I score it with a knife to make sure that I get 24 equal pieces of dough.
I then stretch out each piece of dough to about 4" in diameter (one at a time). In the centre of each circle place about 1 to 2 tbsp of the pulled pork.
To close up the buns, fold up opposing sides and pinch them together. Continue folding up opposite sides and pinching them together until it is completely sealed.
Place the completed bun seam-side down onto some aluminum foil, and then cover with a tea towel. Repeat with the remaining dough and pork until all is used up (I get 2 dozen buns from this recipe). Let them rise for about an hour.
They will get nice and puffy after all that time rising! At this point, you can cook or freeze the buns. To freeze them for a later date, place them on parchment paper in a freezer safe bag or in a freezer safe container. Do not layer the buns until they are completely frozen, or they will squish each other. To cook frozen buns, let them thaw for a couple hours first so that they cook thoroughly.
To cook the buns, place them in a parchment paper-line vegetable steamer above some simmering water (be sure to use a knife to poke out holes in the parchment paper to let the steam through). Once the water is boiling, add the buns to the parchment lined vegetable steamer, and cover for 10 minutes.
I also posted these a few months ago on tastykitchen.com :)
These are great!
Steamed Pork Buns
- 1 pound Pork (boneless)
- 1 cup Water
- 1 Tablespoon Teriyaki Sauce
- 1 Tablespoon Hoisin Sauce
- 1 pinch Salt
- 1 pinch Pepper
- 1 package Active Dry Yeast (.75 Ounce Packet)
- 1 cup Warm Water
- 4-½ cups All Purpose Flour, divided use
- ¼ cups White Sugar
- 2 Tablespoons Vegetable Oil
- ½ cups Boiling Water
- 1 Tablespoon Vegetable Oil
- ⅔ cups Hoisin Sauce