Auntie Vilas Keke Puaa Samoan Steamed Pork Buns Recipe 425

Steps:

• Proof the yeast with the water and first measure of sugar until it is frothy. Then add it and the rest of the ingredients to your bread machine (or mix and knead by hand). Meanwhile, mince the pork and sauté in a little olive oil with the onions. Add the garlic and soy sauce towards the end of cooking. Set aside and let cool. Turn the dough out onto a floured surface and punch down. Divide into 8 parts and flatten each one with the palm of your hand. Spoon a little bit of the filling into the center of each circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little packets. Let the dough rise for another 45 minutes. Place the packets into a vegetable steamer and steam for 15 minutes (note: they puff up a lot, so you may need to do this in small batches).

Steps:

• 1. FOR FILLING: In a large, deep frying pan, saute the pork cubes and onion for about 5 minutes. Add in garlic, sugar, and ginger and stir, cooking about 3-4 minutes. Be sure not to let the garlic and ginger burn. Add in the cold water and soy sauce, stirring well. Let the mixture simmer until the pork cubes are cooked through, but still tender. Remove from heat and cover. Set aside until dough is ready.
• 2. FOR DOUGH: In a large bowl, mix yeast, 1 Tbsp. sugar, and water. Let stand for about 5 minutes until it's frothy.
• 3. Mix milk, butter and the rest of your sugar, salt and eggs. Add this to the yeast mixture and mix until combined. Add 3 cups of flour and gradually mix it together until it forms a dough. Turn the dough out onto a lightly floured surface and knead it until it's smooth, about 10 mins, working in the remaining 1/2 cup of flour.
• 4. Grease the bowl you just used with a bit of oil, place the dough back in, cover and let rise until it's doubled in size. While dough is rising, cut out 16, 4-inch pieces of wax paper. Set up your steamer. Get your filling to room temp. [Maybe do some dishes. ;)] When dough has doubled, punch it down then divide into 16 even pieces. Roll each piece into a ball, then roll or press into a 4-inch (10 cm) circle, dusting with flour if necessary.
• 5. Spoon a generous amt of filling into the center of each circle, being careful not to get liquid on the edges. (Wet edges are hard to seal.) Pleat the edges together over the filling and close the top by pinching and twisting the dough together. Place each bun on a piece of wax paper, pleated side up if your pleats are pretty, or down if you prefer a smooth top surface. Put your buns at least 2 in apart from each other to rise. Let them rise until doubled in size (about 45 minutes) and then steam them on the full steam setting for 15 minutes.
• 6. IF YOU DON'T HAVE A STEAMER: You can also bake the keke pua'as in the oven. 350 F for 15 minutes, or until golden brown. Brush the tops with melted butter as soon as they come out to keep the tops moist.

Steps:

• Proof the yeast with the water and first measure of sugar until it is frothy. Then add it and the rest of the ingredients to your bread machine (or mix and knead by hand).
• Meanwhile, mince the pork and sauté in a little olive oil with the onions. Add the garlic and soy sauce towards the end of cooking. Set aside and let cool.
• Turn the dough out onto a floured surface and punch down. Divide into 8 parts and flatten each one with the palm of your hand.
• Spoon a little bit of the filling into the center of each circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little packets.
• Let the dough rise for another 45 minutes.
• Place the packets into a vegetable steamer and steam for 15 minutes (note: they puff up a lot, so you may need to do this in small batches).

Steps:

• Heat your oil in a large pot, then fry the onion until partly translucent. Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor. Add chicken, 2 cups of water, and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft. Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft. Mix the 6 tablespoons of flour with the 6 tablespoons of water until it's smooth (and an extra tablespoon or so of curry if you like). Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened. Season well with salt and pepper to taste.