Friday, October 9, 2009

Steamed Pork Buns

Whenever I've had steamed pork buns, I was always suspicious that there was some chemical in the dough to make it so soft and fluffy. Turns out that's just what happens when you steam bread. These pork buns are a little bit elaborate, but they are so worth it. They are like sweet, fluffy clouds full of delicately flavored pork goodness.

I'll give you the dough recipe. The filling you'll have to figure out for yourself (hint: use hoisin sauce). Next I'm going to make some dessert buns with adzuki bean filling.

Steamed Bun Dough:

You will need:
White flour
Dry Active Yeast
parchment paper

1. Make a sponge with:
1.5 tsp. active dry yeast,
.5 tsp. sugar
1/3 c. warm water
3/4 c. white flour.

2. Allow the sponge to rise in a warm spot for 10 minutes.

3. Combine:
3.25 c. flour
.5 c. sugar
3 T. shortening
2 T. chives

4. Combine in a separate bowl:
.5 c. water
2 T. milk
1 egg, beaten

5. Add liquids, then dry ingredients to the sponge. Mix dough into a soft, ragged mass. Lightly knead the dough into a soft ball (don't overwork). Place in a large mixing bowl and cover with a large piece of saran wrap directly on top of the dough. Allow to rise in the refrigerator for 12-24 hours, until double in size. The slow rise makes for a softer bun.

6. Divide the dough in half and roll into 2 logs, each 1 foot long. Keeping one log covered with a cloth, cut the other into 12 pieces. Keep everything covered except the piece you are working with.

7. Make the bun:
Roll a piece of dough into a 4 inch circle. Roll towards the center of the bun to make a raised dimple in the center. Place 1 tablespoon of filling on this dimple, and close by making small pleats towards the top center of the bun. Turn the closed buns pleat side down onto an individual piece of parchment paper, cover with an egg wash, and allow to rise for 1 hour.

8. Steam the buns: place in a steamer and steam for 10 minutes.


Tama said...

Oh no you didn't! I have been longing for a steamed pork bun recipe - I don't know how long. Where did you find it?

Libby: said...

I got this recipe from the China Moon cookbook, by Barbara Tropp. I highly recommend it as a resource for slightly more complex Chinese cooking.