If you love the classic flavors of Chinese cuisine, this traditional steamed pork bun, inspired by those flavors, is for you. For this recipe you don’t have to stick to pork, make it chicken, beef, bean, veggie or a seafood bun. Smart Recipes, Asian Recipes, Pork Recipes, Recipes Pork Asian Steamed Pork Buns Steamed Pork Buns Recipe | RecipeSavants.com PT45M Serves 10 Ingredients: 0.5 Teaspoon Five-Spice Powder 1 Pound Pork Tenderloin 0 Cooking Spray 1 Cup Scallions 3 Tablespoons Hoisin Sauce 2 Tablespoons Rice Vinegar 1 Tablespoon Low-Sodium Soy Sauce 1.5 Teaspoons Honey 1 Teaspoon Fresh Ginger 1 Teaspoon Minced Garlic 0.25 Teaspoon Salt 1 Cup Warm Water 3 Tablespoons Sugar 1 Package Dry Yeast 3.25 Cups All-Purpose Flour 3 Tablespoons Canola Oil 0.25 Teaspoon Salt 1.5 Teaspoons Baking Powder For filling: rub pork with five-spice powder evenly. Grease a grill pan with cooking spray and heat over medium-high heat. Add pork and cook for about 18 minutes, flipping occasionally. Remove pork from pan and keep aside for about 15 minutes. Cut pork into thin slices crosswise, then cut into thin strips. In a bowl, add pork, scallions, Hoisin sauce, vinegar, soy sauce, honey, ginger, garlic and salt and mix till well combined. Refrigerate, covered till using. For the dough: in a large bowl, add sugar, yeast and warm water and mix well. Keep aside for about 5 minutes. In the bowl of yeast mixture, add leveled cup of flour, oil and 1/4 teaspoon salt and stir till a soft dough is formed. Place dough onto a lightly floured surface and with your hands, knead until smooth and elastic. Place dough into a greased large bowl and turn to coat evenly. Cover the bowl and place in a warm place for about 1 hour or till doubled in size. With your hands, punch down dough and keep aside for about 5 minutes. Place dough onto a smooth surface. Add baking powder and with your hands, knead till well combined. Keep aside for about 5 minutes. Divide dough into 10 equal sized portions. Make a ball from each portion, then roll each one into a 5-inch circle. Place about 1/4 cup of filling in center of each dough circle. Bring sides up to cover filling. Pinch the sides to seal and close with a twist. In a 2-tiered bamboo steamer, arrange 5 buns, seam side down about 1-inch apart into each tier. Stack tiers and cover with a lid. In a large skillet, add about 1-inch deep water over medium-high heat and bring to a boil. Place steamer in skillet and steam for about 15 minutes. Remove from steamer and keep aside for about 10 minutes before serving.

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