Steamed Pork And Shrimp Buns Recipes

CHINESE STEAMED PORK BUNS

Steps:

• Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.
• Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.
• Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.
• Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.
• Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.
• Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
• Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).
• Take one piece of dough, cover remaining with cling wrap or tea towel.
• Roll into round 4.5" / 11 cm in diameter, making the edges thinner.
• Place dough in hand, put 1 1/2 tbsp of Filling in the centre.
• Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.
• Repeat with remaining dough - make 12 in total.
• Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.
• Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).
• Place 6 to 8 buns on paper, cover with steamer lid.
• Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.
• Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.
• Buns are ready when they spring back when touched, and the buns have formed a smooth skin.
• Remove steamer from wok, serve warm!
• Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.
• Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.
• While stirring, slowly pour cornflour mixture in. Mix until smooth.
• Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).

CHINESE STEAMED BUNS WITH BBQ PORK FILLING

Steps:

• Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
• Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
• Prepare dough for Chinese Steamed Buns (see footnote).
• Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
• REMOVE 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.

STEAMED PORK AND SHRIMP BUNS

Steps:

• Dissolve sugar, butter, yeast, and salt into the warm water and milk. Stir in as much flour as you can until you get smooth, elastic dough. If the dough is sticky, add more flour. If the loaf is too dry, add more milk and knead until it's the right consistency; smooth and elastic. Let rest until doubled in size, 30 to 60 minutes.
• While dough rests, mince the water chestnuts, shrimp, and green onions.
• Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Add barbecue sauce, shrimp, water chestnuts, and green onions; saute until heated through, 3 to 4 minutes. Remove from heat.
• Take a handful of dough and flatten it in your hand. Add a spoonful of the filling and seal the dough around the filling by pressing with your fingers, making sure you have a nice, round bun. Set the bun on the counter as you continue making buns. Allow buns to rise for 20 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns in batches, about 1 inch apart; cover, and steam until cooked through, about 20 minutes. Serve hot.