Pork Steamed Buns
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 to
Spareribs (1-pound rack)3 cup
Hoisin Sauce1 cup
Cabbage (shredded)1 bunch
Scallions (thinly sliced)1.5 cups
Cake Flour3 tbsps
Sugar1 tsp
Baking Powder1 cup
Milk (warm)Directions:
1
Watch how to make this recipe
2
For the filling: Put the rack of spareribs into a large resealable plastic bag
3
Pour in the hoisin sauce, close the bag and toss gently to coat
4
Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight
5
Preheat the oven to 300 degrees F
6
Put the ribs into a sheet pan along with all the marinade
7
Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours
8
Baste them every 30 minutes during the cooking process
9
Remove the ribs from the oven and let them rest
10
When cool enough to handle, pull the rib meat from the bones and coarsely chop
11
Then, in a large bowl, toss the pork together with the cabbage and scallions
12
If the mixture seems too dry, add in a bit more hoisin sauce
13
For the dough: Sprinkle the yeast over the warm water in a small bowl
14
After a few minutes, the yeast will begin to foam and bubble
15
In a large bowl, whisk together the flour, sugar, and baking powder
16
Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast
17
Work the dough to produce a shaggy mass
18
Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes
19
Put it into a lightly oiled bowl and turn it over once to coat
20
Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour
21
The mass should double in volume
22
For the assembly: To form the buns, remove the dough from the bowl and roll it into 1 long rope
23
Cut the rope into 12 equal portions
24
Roll each piece and set them aside in a bowl
25
Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges
26
Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal
27
Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel
28
Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level
29
Allow the buns to rest for 10 minutes
30
In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil
31
Cut 12 (4-inch) rounds from some parchment paper
32
When ready to cook, place the buns on the parchment rounds and into the steamer