Hawaiian Steamed Beef Buns
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Honey230 g
Ground Beef (80/20)1 small
Yellow Onion (small dice)2 cloves
Garlic (minced)3 tsp
Chinese Five Spice Blend3 tbsps
Sherry (dry)2 tbsps
Soy Sauce2 tbsps
Hoisin SauceDirections:
1
Special equipment: A large pot with a steamer insert and wax paper For the dough: Whisk together the warm water and honey in a small bowl
2
Sprinkle in the yeast
3
Let the mixture rest until it bubbles, 4 to 6 minutes
4
Meanwhile, whisk together the flour and salt in a large bowl
5
Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined
6
If the dough seems a little dry, sprinkle in a little bit of water
7
Turn the dough out onto a clean work surface
8
If the dough is a little sticky, lightly dust the surface with flour
9
Knead the dough until it is smooth and elastic, about 5 minutes
10
Lightly grease a large mixing bowl with sesame oil
11
Form the dough into a ball and place it in the bowl, gently turning to coat
12
Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour
13
For the filling: Heat the canola oil over medium-high heat in a medium skillet
14
Add the beef and a sprinkle of salt and freshly ground black pepper
15
Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes
16
Transfer the beef to a plate
17
Lower the heat to medium
18
Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes
19
Add the garlic and cook, stirring occasionally, until softened, about 2 minutes
20
Return the beef to the skillet
21
Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds
22
Add the sherry and cook until the skillet is almost dry
23
Add the soy sauce, hoisin sauce and 1/4 cup water
24
Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes
25
Cool completely
26
To make the steamed buns: Cut the wax paper into eight 3-inch squares
27
Lightly brush a baking sheet with canola oil
28
Transfer the dough to a clean work surface
29
Punch it down and divide it into 8 equal balls
30
Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge
31
Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center
32
Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome
33
Place it on a square of wax paper to keep it from sticking
34
Repeat with the remaining dough and filling
35
Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel
36
Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes
37
Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat
38
Put 4 buns in the steamer insert, leaving 1 inch between them to expand
39
Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns
40
(This step isn't necessary if you are using a bamboo steamer
41
) Cover the steamer and cook for 20 minutes
42
Repeat with the remaining buns
43
Serve hot