Wok-less Yeast-less Steamed Buns

Wok-less Yeast-less Steamed Buns

Cooking Time

Preparation Time : 25

Cook Time : 15

Total Time : 40

Ingredients

Serves 12-14

  • 3⁄4 cup sugar

  • 1 1⁄4 cups warm water (about 110 )

  • 4cups all-purpose flour

  • 2tablespoons baking powder

  • 1⁄4 cup lard

  • 1tablespoon lard

  • 1 1⁄2 lbs boneless lean pork, cut into 1/4 cubes

  • 2 garlic cloves, minced

  • 1⁄2 teaspoon fresh ginger, grated

  • 4teaspoons sugar, divided

  • 4tablespoons soy sauce, divided

  • 1tablespoon cornstarch

  • 1tablespoon dry sherry

  • 1⁄4 cup water

  • 1tablespoon vegetable oil

  • 1medium onion , diced

  • 24 parchment paper, squares 3x3-inch

Directions

  • 01

    Dough:.

  • 02

    Dissolve sugar in warm water.

  • 03

    Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well.

  • 04

    Gradually pour in the water solution, stirring until all the ingredients are well combined.

  • 05

    Knead with lard, adding a little at a time, into the dough until smooth and elastic.

  • 06

    Cover and set aside.

  • 07

    Filling:.

  • 08

    Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce.

  • 09

    Mix well and set aside.

  • 10

    In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water.

  • 11

    Stir well to make a slurry and set aside.

  • 12

    Meanwhile, heat a 12? Dutch oven or wok over high heat, add oil and heat until starting to smoke.

  • 13

    Stir fry pork mixture until browned, about 5 minutes.

  • 14

    Add onion and stir fry 2 more minutes until onions are limp.

  • 15

    Stir in cornstarch mixture and cook until thickened and bubbly.

  • 16

    Cool mixture to room temperature or refrigerate to chill.

  • 17

    Set aside.

  • 18

    Divide the dough and filling into 24 equal portions.

  • 19

    Flatten each portion of dough and roll into a 4? circle, leaving the center twice as thick as the edges.

  • 20

    Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb.

  • 21

    With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top.

  • 22

    Twist the top of the dough to firmly seal.

  • 23

    Place on a piece of parchment paper, twisted side up.

  • 24

    Arrange buns on a cake rack in a 12? Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack.

  • 25

    Let rise 10 to 15 minutes.

  • 26

    Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns.

  • 27

    Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.

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