Ground Pork Steamed Buns
- Number of Servings: 18
Ingredients
6 c all purpose flour1 3/4 cup warm water2 tbsp vegetable shortening1/4 sugar 2 packages active yeast1 tbsp baking powderFilling:2 lb lean ground pork1 medium napa cabbage 3 cloves garlic2 tbsp vegetable oil1 bunch green onion1/4 cup soy sauce2-3 tbsp sesame oil lots of black pepper
For the bun:
Mix all purpose flour and baking powder in large bowl.
In a separate bowl, mix warm water and sugar. Add yeast. This will activate the yeast. Allow 10 minutes for yeast to fully activate - the yeast will foam. Add yeast/water/sugar mixture to flour and baking powder. Add shortening. Mix well. Knead dough for 10 minutes. If dough is dry, add small amounts of chilled water while kneading. Dough should be slightly sticky and maleable. Allow dough to rise for 2 hours or until size is doubled.
The filling:
Chop the napa cabbage up into small pieces and sautee with garlic and vegetable oil. Allow to cool. Mix together the napa cabbage, ground pork, soy sauce, green onions (chopped to 1 cm pieces), sesame oil, and pepper. Allow to marinate together in the fridge until the dough is ready.
Making the buns:
Punch down the dough and knead briefly. Separate the dough into 16-20 equal size pieces. This will make about 3 in diameter buns. Roll the dough into a ball and then press flat (about 1/4 in thick). Place a heaping amount of the filling on the dough and close (there are videos on how to close buns on youtube). Allow buns to rise 20 minutes after being filled. Steam for 20 minutes. Allow to cool briefly before eating.
Number of Servings: 18
Recipe submitted by SparkPeople user EMMELN.
Mix all purpose flour and baking powder in large bowl.
In a separate bowl, mix warm water and sugar. Add yeast. This will activate the yeast. Allow 10 minutes for yeast to fully activate - the yeast will foam. Add yeast/water/sugar mixture to flour and baking powder. Add shortening. Mix well. Knead dough for 10 minutes. If dough is dry, add small amounts of chilled water while kneading. Dough should be slightly sticky and maleable. Allow dough to rise for 2 hours or until size is doubled.
The filling:
Chop the napa cabbage up into small pieces and sautee with garlic and vegetable oil. Allow to cool. Mix together the napa cabbage, ground pork, soy sauce, green onions (chopped to 1 cm pieces), sesame oil, and pepper. Allow to marinate together in the fridge until the dough is ready.
Making the buns:
Punch down the dough and knead briefly. Separate the dough into 16-20 equal size pieces. This will make about 3 in diameter buns. Roll the dough into a ball and then press flat (about 1/4 in thick). Place a heaping amount of the filling on the dough and close (there are videos on how to close buns on youtube). Allow buns to rise 20 minutes after being filled. Steam for 20 minutes. Allow to cool briefly before eating.
Number of Servings: 18
Recipe submitted by SparkPeople user EMMELN.
Nutritional Info Amount Per Serving
- Calories: 361.6
- Total Fat: 15.7 g
- Cholesterol: 47.3 mg
- Sodium: 240.8 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 0.8 g
- Protein: 17.7 g
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