We make these pork-filled buns for our family Christmas gathering every year. This is an Americanized dim sum recipe from the 1979 Sunset Chinese Cook Book. (Some good recipes in there, buy a copy if you can find one!) We use our KitchenAid mixer for this, so adapt it if you use a food processor or hand kneading.
Makes 12-16 buns
- 1 pkg active dry yeast
- 1 c warm (~110° F) water
- ⅓ c sugar
- 2 T salad oil
- 1 t salt
- 3¼ to 3½ c all-purpose flour
- In the mixer bowl, combine warm water, yeast, sugar, oil, and salt. Leave in a warm place until bubbly (about 10-20 minutes). Tip: pre-warm the bowl with hot water!
- Add most (3 cups?) of the flour, mixing at low speed until the flour is hydrated. Add more flour as needed until it forms a ball.
- Switch to the dough hook and knead on medium speed for a few (2-3?) minutes until the dough is smooth and elastic.
- Grease a large bowl (at least double the volume of the dough), turn the dough into the bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled, usually 1-2 hours.
Pork marinade ingredients:
- 1½ lb boneless lean pork, cut into ½-inch cubes
- 2 cloves garlic, crushed or minced
- ½ t fresh ginger, minced
- 2 t sugar
- 2 T soy sauce
Pork marinade method: Combine all ingredients in a bowl. Marinate for 10-15 minutes.
Pork filling ingredients:
- 2 t sugar
- 1 T cornstarch
- 2 T soy sauce
- 1 T shao xing wine (or use dry sherry)
- ¼ c water
- cooking oil
- the marinated pork (above)
- 1 medium onion, chopped
- melted butter
- Combine the sugar, cornstarch, soy sauce, shao xing wine, and water.
- Heat up your wok over high heat and add some oil. Drain any excess marinade from the pork.
- When the oil’s hot, add the pork and stir-fry until browned.
- Add the chopped onion and stir-fry until limp.
- Stir the sauce and add to the pork, cooking until the sauce thickens.
- Transfer to a bowl and allow to cool.
- Lightly flour a work surface, turn out the dough and knead for a minute or so.
- Roll out the dough and cut into 12-16 equal size pieces, and divide the pork filling appropriately.
- Roll each piece out to a ~4-inch diameter circle, thicker in the middle and thinner around the edge.
- Put some pork filling in the middle of a round of dough, pulling the edges up and twist to seal.
- Put the bun on a greased baking sheet, seam down, spacing about 2 inches apart.
- Repeat for the rest of the dough and filling. Once all the buns are prepared, brush the tops with melted butter and cover with plastic wrap.
- Pre-heat your oven to 350°F.
- Let the buns rise in a warm place for about 30 minutes.
- Bake for about 15 minutes until golden brown.