Barbecue Pork Buns – Dim Sum
Ingredients
Barbecue Pork Buns
adapted from Cuisine at Home, issue no 74, April 2009
Bun Dough
For the Starter -
1 cup warm water (105-110)
1 packet active dry yeast
1/2 cup sugar
1 1/3 cup cake flour
For the Dough -
1 3/4 cup all purpose flour
2 tablespoons corn starch
1 tablespoon baking powder
1/2 tsp kosher salt
1 tablespoon rice vinegar
1 tablespoon shortening
2 1/2 cups Chinese BBQ Pulled Pork
Preparation
1
Grease a large bowl with non stick spray.
2
Stir together water, yeast, and sugar for the started in a separate large bowl. Proof mixture by letting it rest in a warm place until it’s bubbly, about 10 minutes. Stir in the 1 1/3 cup cake flour. Cover and let rise in a warm place until it’s bubbly, about 1 hour.
3
Whisk together flour, corn starch, baking powder, and salt for the dough. Stir flour mixture and vinegar into starter. Work in the shortening with your hands.
4
Knead dough on a lightly flour surface until its smooth about 5 minutes. Place dough in greased bowl, cover, and let it rise about an hour. Punch down dough and cut into 20 equal pieces. Using your fingers pat each piece of dough into a 3 inch circle.
5
Shape dough circle around the pulled pork filling.
6
Spray 20 two inch squares of parchment paper with nonstick spray. Place 1-2 tablespoons pulled pork filling in center of dough circle . Bring edges of dough over the filling, pinching to seal. Place buns on parchment squares. (**Filled buns can be frozen for up to 1 month**)
7
Arrange buns in steamer, let rise for 30 minutes off heat. (Thaw frozen buns in the fridge.) Steam buns in batches over high heat for 12 minutes. Remove buns from steamer, arrange on a platter & serve.
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About
Steamed Chinese barbecue pork bun recipe, adapted from Cuisine at Home magazine. The most delicious on point, authentic recipe, tastes just like the real thing! The great part is you can assemble the buns, then pop them in the freezer until you’re ready to eat. They’ll stay nice and fresh for up to a month!
Yield:
20
Added:
Monday, September 19, 2011 - 11:38am
