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Pork Vegetable Buns
Pork Vegetable Buns
KEEP SCREEN ON
Yield: Makes 18 buns
Ingredients
Buns
1 Tablespoon sugar1 pkg active dry yeast
1 1/2 cups water, 105°F–115°F
4 cups flour
1 Tablespoon salt
1 teaspoon oil
Filling
2 Tablespoons sesame oil2 cups broccoli slaw
1 lb ground pork
2 green onions, chopped
1/4 cup soy sauce
2 teaspoon cornstarch
1/2 teaspoon ground ginger
Preparation Method
To Make Dough:
- Mix 1 tablespoon (15 g) sugar and yeast in water. Let stand 10 minutes or until foamy.
- Combine flour, salt and oil in 14-cup food processor bowl.
- Start food processor running and slowly pour yeast mixture into food processor bowl. Process until dough forms. Allow processor to knead dough for 45 seconds.
- Remove dough from bowl and place in glass bowl.
- Pour 10 cups (2.4 L) water into the steamer basin. Preheat the Wolf steamer module at 140°F (60°C).
- Place bowl on perforated insert pan in steamer. Let rise for 30 minutes to 1 hour or until doubled in bulk.
- Turn out onto a floured surface. Cover with a cloth and let stand 3 to 5 minutes.
To Make Filling:
- While dough is rising, heat wok on high for approximately 5 minutes, or until hot.
- Add sesame oil. Add pork and cook 1 to 2 minutes, breaking up meat as it cooks.
- Add slaw and onions; continue to cook for 3 to 4 minutes or until pork is no longer pink.
- Combine soy sauce, cornstarch and ginger and mix into meat mixture.
- Continue to cook in wok until all liquid is absorbed. Let cool completely.
To Make Buns:
- Divide dough into 18 pieces and shape into balls.
- Allow dough to relax for approximately 15 minutes, then roll each into a 4" (102) diameter circle on floured surface.
- Place approximately 2 tablespoons (30 g) filling in center of each ball.
- Pleat edges of circle, lifting sides over filling and twist together at the top. Repeat with remaining dough and filling.
- Arrange 9 buns on greased perforated insert pan, leaving 1" (25) between each bun. Repeat with remaining buns, placing them under a damp cloth.
- Heat the steamer module at HIGH, covered with the glass lid.
- After reaching temperature, carefully place insert pan in steamer. Cover with the glass lid.
- Steam 12–14 minutes or until dough is done.
- Remove from insert pan and repeat with remaining buns. Serve hot.