Vegetable And Pork Steamed Buns Recipes

Steps:

• Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer
• For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.
• In a medium bowl, mix together the pork, ginger and scallions. Set aside
• Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter. Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits. Cover each with a remaining rolled-out biscuits. Gently press the biscuits together all the way around the filling and to the edges. Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun. Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter. (If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.) Place the sealed buns onto a sheet tray and cover with plastic wrap. Repeat with the remaining ingredients.
• Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes.
• While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar. Serve with the buns.

Steps:

• For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
• Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
• Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
• Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
• For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
• Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
• Preheat the oven to 350 degrees F.
• For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
• Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.

Steps:

• Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
• Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
• While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
• Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
• Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

Steps:

• In a small bowl, mix together salt and sugar. Rub salt mixture all over pork belly, cover, and refrigerate up to 10 hours.
• Preheat oven to 300 degrees.
• Rinse brined pork to remove salt mixture and pat dry; transfer to a roasting pan. Roast pork until very tender, about 2 1/2 hours. Increase temperature to 450 degrees. Continue roasting pork until fat is golden, about 20 minutes more. Let cool for 30 minutes before transferring to a refrigerator until cold, about 1 hour.
• Slice pork across the grain and return to baking dish with its juices. Cover and refrigerate until ready to serve, up to 3 days.
• To serve, preheat oven to 350 degrees. Cover baking dish with parchment paper-lined aluminum foil; transfer to oven until warmed, 15 to 20 minutes. Brush hoisin sauce on the bottom half of each bun. Top with 2 to 3 slices of pork, cucumbers, and scallions. Serve immediately.

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Steps:

• For the filling:
• Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
• Preheat the oven to 300 degrees F.
• Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
• When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
• For the dough:
• Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
• In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
• For the assembly:
• To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
• Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
• In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.

Steps:

• To make the filling, in a small bowl, combine the soy sauce, oyster sauce, sugar, salt, white pepper, and water and stir to dissolve the sugar. Set this flavoring sauce aside. In a large skillet, heat the oil over medium heat. Add the onion and sauté for 1 to 2 minutes, or until soft and fragrant. Add the pork, breaking it into small pieces, and cook and stir for about 2 minutes, or until half done. Add the mushrooms, cabbage, carrot, and peas, stir to combine, and then pour in the flavoring sauce. Sauté for 5 to 6 minutes, or until the vegetables are cooked and only a little liquid remains. Add the Chinese sausage and Char Siu Pork and stir to combine. Add the cornstarch and stir for 1 minute to bind the filling. Transfer to a bowl and set aside, uncovered, to cool completely.
• To make the dough, in a bowl, stir together the flour, sugar, and baking powder. Make a well in the center, pour the oil and milk into the well, and use a rubber spatula to stir the ingredients to form a soft, ragged mass. Turn out the dough onto a lightly floured work surface and knead for 1 to 2 minutes, or until it is a relatively smooth, yet slightly sticky ball. Transfer to a lightly oiled bowl and cover with plastic wrap. Let rest for 1 hour.
• Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Lower the heat until you are ready to steam.
• Have ready sixteen 3-inch squares of parchment paper. Remove the dough from the bowl, cut it in half, and then re-cover one-half with the inverted bowl while you work with other half. On your work surface, shape the dough into a log and cut into 8 equal pieces. Loosely cover 7 of the pieces with a dish towel to prevent drying. To make a bun, place a piece of dough, cut side down, on a lightly floured work surface and shape it into a disk. Imagine a quarter-sized circle in the center, what the Chinese call the belly of the wrapper. You want to roll out the disk into a flat, round wrapper that retains a thick belly, so that there won't be more dough on the bottom of the bun than on the top. With this in mind, start rolling out the disk from the center to the rim, keeping the belly 1/4 inch thick. (An Asian-style rolling pin, which is essentially a 1-inch wooden dowel, is ideal for this job.) Lift and rotate the dough frequently to make sure it doesn't stick to your work surface. Aim for a wrapper about 5 inches in diameter and 1/8 inch thick at the edge.
• Pick up the wrapper and hold it in a slightly cupped hand. Use your free hand to spoon a heaping tablespoon of the filling into the center of the wrapper. Gently press on the filling with the back of the spoon to create a well. Add a wedge of egg, curved white side up. Mound another tablespoon of filling on top. The wrapper will seem very full; your cupped hand should naturally close a little more to keep the bun's shape.
• To enclose the filling, use your free hand to pleat the rim of the wrapper. Pick up the rim of the dough circle between the tips of your thumb and index finger, stretching it a bit and pinching the dough together to form 1/4- to 1/2-inch pleats. Keep gathering and pleating the rim in an accordion pattern. As you pleat, use the thumb of your cupped hand to tuck the filling inside the wrapper. After you have pleated all around the rim, there will be a small fluted hole at the top. Twist and pinch it closed; if there is an excessive amount of dough, pinch some off and discard. Place the bun, pleated side down, on a parchment square. Repeat with the other dough pieces. Then cut and shape the remaining half of the dough for 8 more buns. Place as many buns in the steamer trays as possible, spaced 1 inch apart and 1 inch away from the edge where condensation collects. Leave the remaining buns out, covered, until a tray is available.
• Return the water in the steamer pan to a rolling boil. Loosely cover 1 of the filled trays with parchment or waxed paper to prevent drying. Place the other tray in the steamer, cover, and steam the buns for 20 minutes, or until they have puffed up and look dry. Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the buns. Remove the tray and use a metal spatula to transfer the buns, on the parchment, to a wire rack to cool for 5 minutes. Steam the second tray the same way. Put the remaining buns in the empty tray and repeat.
• Arrange the buns, still on the parchment, on a platter and serve. Remove the parchment before eating the buns out of hand.

Steps:

• For Filling #1, heat the oil over medium heat and sauté the shallots 2 minutes or until light brown. Add the flour, stir to combine, and cook 1 minute.
• Add the chicken stock, stir well, and cook 2 minutes. Add soy sauce and cook one minute.
• Remove from heat and stir in cut pork and oyster sauce, sugar, peanut oil, and sesame oil. Chill until very firm.
• For Filling #2, simply mix all ingredients together.
• To make the dough, combine all dough ingredients into a stand mixer. Mix with the dough hook for 4 minutes.
• Use the oil to grease the outside of the dough; cover and let rest in warm area 1 ½ hours or until double in size.
• Punch down dough and divide into 24 pieces.
• Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
• Roll to leave the center thick; thinner edges are easier to pleat.
• Place about 1 tablespoon of filling at the center of each dough round, flat side up.
• Gather the edges by first pleating counterclockwise, and then twisting to seal securely. Place the bun round side up on a square piece of parchment paper (2.5 X 2.5 inches).
• Let buns rest, covered for at least 30 minutes.
• Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.

Steps:

• Dough:.
• Dissolve the yeast in the water, then mix with the other dough ingredients until smooth. Allow to rise 40 minutes. Knead the dough until smooth and divide into 30 equally sized portions.
• Filling:.
• Blanch the leaves of the cabbage (or bok choy) briefly in boiling water. Remove and cool in water. Mince finely, strain and squeeze out all the water, as dry as possible. Mix the greens with the other meat filling ingredients until well combined.
• Roll out the dough into little circles roughly the size of your palm. Wrap one tablespoon of filling inside each piece of dough. (The tricky part is to get it to look pretty : Pinch the tops together tightly on top, over lapping to close the tops together.).
• Allow the filled rolls to rise the second time, for 40 minutes.
• Bring water to a boil in a steamer, arrange the buns on the steamer. It helps if you use pieces of parchment paper on the bottoms of the buns (like store bought buns) or the old method is to use some cabbage or leafy vegetables and line the entire steamer, so the steam still goes right through yet the buns won't stick to the steamer). Steam for 6 -8 minutes over high heat.