Steamed Pork Buns With Hoisin Dipping Sauce
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
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
2
In a medium bowl, mix together the pork, ginger and scallions
3
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
4
Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits
5
Cover each with a remaining rolled-out biscuits
6
Gently press the biscuits together all the way around the filling and to the edges
7
Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun
8
Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter
9
(If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers
10
) Place the sealed buns onto a sheet tray and cover with plastic wrap
11
Repeat with the remaining ingredients
12
Place the buns into the steamer basket
13
Depending on the size of your steamer, you may have to cook the buns in batches of 5
14
Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes
15
The buns will be puffed and the tops will look somewhat dry and shiny
16
Let cool 1 to 2 minutes
17
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
18
Serve with the buns