Steamed Bun with Pork Filling

I’ve tried many steamed bun recipe and this is my favorite.

Make: 13 large buns or 26 small buns

Pork Filling:
1 1/2 pound ground pork
1/2 cup water chestnut, finely chopped
1/4 cup green onion, finely chopped
1/4 cup cilantro, finely chopped
3 tablespoon oyster sauce
3 tablespoons soy sauce
1 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame oil, optional
2 tablespoon chinese cooking wine or red wine, optional
1 teaspoon ground black pepper
1 tablespoons corn starch
1/4 teaspoon baking soda

2 hared boiled eggs, cooled and quartered, optional

Directions:

Mix all ingredients together except hard boiled eggs; keep in the refrigerator until ready to use.

Dough A:
350 gram cake flour or all-purpose-flour
1 (7-10 gram) package active dry yeast
1 cup (230 gram) warm water (120-130 degrees F)

Dough B:
150 gram cake flour or all-purpose-flour
1 tablespoon baking powder
½ teaspoon salt
125 gram sugar
50 gram shortening or 3-4 tablespoon vegetable oil

Paper cupcake holders or wax paper cut into 3x3 squares

Directions:
1. Place flour and yeast in the bread machine in order recommended by the manufacturer. Add water and then select dough cycle and press start for 30 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled.


2. Sift the flour, baking powder, salt and sugar together. After the dough has doubled in size; place the dough back (from step 1) in the bread machine add flour mixture. Select dough cycle and press start for 5 minutes. Add shortening; knead for 10-15 minutes and let rest for 10 minutes.

3. On a lightly floured surface. Divide the dough into 13 equal pieces (about 30 gram for small or 60 grams for large), and form into balls. Gently flatten the balls and make sure the center is thicker than the edge. Put the meat filling in the center of each circle. Put quarter of the hard boiled egg on the top of the meat. Fold the edges and pinch the top together and give it a twist to seal. Place the bun with pinched side up onto paper cupcake holders or wax paper squares. It will prevent the buns from sticking to the steamer. Repeat with the rest. Cover with a towel and let rise for about 1 hour.

4. Arrange bun in your steamer, 1 inch apart. Steam buns over boiling water for 12-15 minutes. Remove the lid before you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Serve hot!

This recipe is from Khun Toom at www.pantip.com Thank you for sharing your great recipe.