Tuesday, May 18

Shredded Pork Buns

We have these pretty often...something about steamed bread wrapped around some good tasting pork satisfies. P and I have decided if we ever get to go to China this will be the first thing we eat. Pork Buns. If you haven't tried steaming bread I'm going to say you should. Really, I would of never dreamed of steaming dough but I am so glad I gave it a try. You could stuff this dough recipe with almost anything. We have tried sweet buns (filled with fruit), pizza buns filled with the obvious, and I have even made a steamed corn dog substituting some cornmeal for some of the flour. The decorative bamboo steamer we got for a wedding gift has been the most useful decoration I have ever had!

Steamed Pork Buns
recipe from Cooking Light

1/2 teaspoon five-spice powder
1 pound pork tenderloin, trimmed
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt

1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder

1. To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
2. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
3. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
6. Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
7. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
8. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

If your wondering how our dog is adjusting to his new abode? Kaepo is loving life, NOT on his bed...for some reason he thinks his legs need more comfort than his body!?


  1. Oh I LOVE steamed pork buns. I buy them all the time at the Chinese bakeries here in Toronto. I am definitely going to try making my own. They sound great, thanks for posting this recipe!

  2. I have never seen these before! I'm intrigued and might have to try these!


You may enjoy these as well...

Related Posts with Thumbnails