Chinese, steamed pork buns recipe.

[jeff]

This recipe is how we make our steamed pork buns. Should make 24 buns.

For the bun filling.

3 Med boiled eggs cut into 1/8th
Or
24 Quail eggs, med boiled, (even better if you have them)
1 and 1/2 LB of ground pork
3 links of Chinese Sausage cute into cubes
8 shiitake mushrooms diced into small cubes
1 cup dried black fungus mushrooms rehydrate in water then chopped up.
1/3 cup green peas frozen is fine
1/2 small onion diced into small cubes
1 gloves garlic minched
1/2 tsp chili powder
1 tsp ground black pepper
2 TBS oyster sauce
2 TBS rice cooking wine
2 tsp sugar

For dough

2 16oz Bags Steamed Bun Powder (see picture)
1/2 cup sugar
1 tsp salt
2 cups milk
2 TBS vegetable oil

For cooking

Mixer with dough hook Or a lot of elbow grease.
Steamer
Water
1 TBS white vinegar for each batch
Parchment paper cut into small squares

Start off by mixing all the dry dough ingredients together.
Flour, Sugar, and Salt. Mix on a very low setting then slowly pour in the milk. After mixing for 15 minutes then add the oil. Then allow to mix for another 15 minutes. Once done mixing, allow the dough to rest for 30 minutes.

While the dough is resting

Mix all of the ingredients together for the bun filling.

After the dough is rested cut it into halve, then roll it out into a long even tube, then cut in half again, set next to each other then cut it into 12 = sized pieces. The goal is to get 24 little pieces of dough out of the full batch of dough.

Roll out the dough making sure the middle is thicker and the edges are thinner, this allows for the bottom to help hold the extra moisture of the filling, if its too thin, it will leak out the bottom.

take about 2TBS worth of filling, it should be 1.75oz if weighed. and flatten it out in your hand, place 1/8th piece of egg or 1 quail egg in the middle then wrap the egg with the filling, it should make for a nice ball with no egg showing. Place in the middle of the dough and work the dough up around the ball, see pictures on how to crimp the dough. Once done, place the bun on a little square of parchment paper.

Get the steamer ready by adding water to the FILL WATER TO line then adding the vinegar to the water.

Our steamer holds 4 buns at a time. We did 4 buns then while those were steaming we prepared another 4 and kept the cycle going until every bun was cooked.

Steam the buns 15 minutes then remove the top and steam for another 5 minutes.

Cut into a bun from the first batch to make sure the pork is cooked correctly, if it is, then you know your steamer/bun size matches the time needed, if not adjust the time up/down based on if its over done or under done.

[jeff]

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[jeff]

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