Steamed Pork Belly Buns With Hoisin Balsamic Recipes

STEAMED PORK BUNS WITH HOISIN DIPPING SAUCE

Steps:

• Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer
• For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.
• In a medium bowl, mix together the pork, ginger and scallions. Set aside
• Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter. Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits. Cover each with a remaining rolled-out biscuits. Gently press the biscuits together all the way around the filling and to the edges. Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun. Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter. (If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.) Place the sealed buns onto a sheet tray and cover with plastic wrap. Repeat with the remaining ingredients.
• Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes.
• While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar. Serve with the buns.

EILEEN YIN-FEI LO'S STEAMED PORK BUNS

Steps:

• Making the filling: In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, and white pepper; set aside.
• Heat a wok over high heat for 40 seconds and add oil. Coat wok with oil using a spatula. When a wisp of white smoke appears, add onion. Lower heat to medium, and cook until onion turns light brown, about 2 minutes. Raise heat to high, add pork, and cook, stirring, for 2 minutes. Add wine, and stir to combine.
• Stir the reserved stock mixture and add it to the wok. Cook, stirring, until the sauce thickens and turns brown, 1 to 1 1/2 minutes. Add sesame oil, and stir to combine. Transfer to a shallow dish. Cool to room temperature. Refrigerate uncovered, for at least 4 hours or up to overnight.
• Making the dough: On a clean work surface, combine flour, sugar, and baking powder. Make a well in the center, add milk gradually, and combine flour mixture with fingers. When milk is absorbed, add 3 tablespoons water, and work dough with fingers. Add lard, and continue to work dough with fingers. Using a dough scraper, gather dough in one hand and knead it with the other. Knead until dough is smooth and elastic, 12 to 15 minutes. (If dough is dry, add 1 teaspoon water at a time and continue to knead. If dough is wet, sprinkle a bit of flour on work surface and on hands and continue working it.) When dough is elastic (it will bounce back if you poke it lightly), cover with plastic wrap and let rest 1 hour.
• Prepare the buns: Cut sixteen 2 1/2-inch squares of parchment or waxed paper. Bring a pan of water to a boil. Roll dough into a cylinder 16 inches long. Cut into 1-inch pieces. Roll each piece into a ball. Work with one piece at a time; cover those not being used with a piece of plastic wrap. Press down lightly on a ball of dough; then, with fingers, press a well into the center. Place 1 tablespoon filling into the well, and pleat the dough with fingers until filling is completely enclosed. Repeat for all 16.
• Place buns on parchment squares, and place in steamer at least 2 inches apart to permit expansion. Cover steamer. Place over boiling water, and steam until dough is fluffy and dry and filling is hot, 12 to 20 minutes. Remove buns from steamer, and repeat with remaining buns. Serve warm.

STEAMED BARBECUE PORK BUNS

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.