Pork Steamed Buns

Total Time:
6 hr 35 min
Prep:
10 min
Inactive:
4 hr 10 min
Cook:
2 hr 15 min

Yield:
12 buns
Level:
Intermediate

Ingredients
  • Filling:
  • 1 (1/2 to 1-pound) rack spareribs
  • 3/4 cup hoisin sauce
  • 1 cup shredded cabbage
  • 1 bunch scallions, thinly sliced
  • Dough:
  • 1 package active dry yeast
  • 1/2 warm water
  • 1 1/2 cups all-purpose flour, plus more for kneading
  • 1 1/2 cups cake flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup warm milk
  • 1 tablespoon canola oil, plus more as needed
Directions
Watch how to make this recipe. 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.

Chef's Note: Do not overcrowd your steamer. Steam the buns in batches if necessary. Steam for 12 to 15 minutes, then remove the buns from the heat and serve them warm.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Steamed Pork Buns with Hoisin Dipping Sauce

    Recipe courtesy of Sandra Lee