Ground Pork Steamed Buns
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Ground Pork Steamed Buns calories by ingredient
Introduction
These buns are relatively easy to make and are delicious to eat. These buns are relatively easy to make and are delicious to eat.Number of Servings: 18
Ingredients
-
6 c all purpose flour
1 3/4 cup warm water
2 tbsp vegetable shortening
1/4 sugar
2 packages active yeast
1 tbsp baking powder
Filling:
2 lb lean ground pork
1 medium napa cabbage
3 cloves garlic
2 tbsp vegetable oil
1 bunch green onion
1/4 cup soy sauce
2-3 tbsp sesame oil
lots of black pepper
Directions
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.