Steamed Pork Buns
Happy New Year, Everybody! No I’m NOT reading that calendar wrong. I’m talking about Chinese New Year! Yeah, you read that right.
And I made me some dim sum. I shortcutted my way through the dough and the Chinese barbecued pork filling, leaving me plenty of time to roll these babies around my kitchen on a little cart before digging in. JUST LIKE AT THE RESTAURANTS.
Not really. It was more like a deranged bag lady using a stolen Target shopping cart as a serving dish for pork buns and wontons.
Dim Sumbody say “Dim Sum”?! (Don’t hate me.)
Char Sui Bao
Chinese Steamed Pork Buns
- Yield: 12 1x
- 1 1/2 cups all purpose flour, sifted
- 1/2 cup powdered sugar
- 2 tablespoons baking powder
- 2 teaspoons sesame oil + enough vegetable oil to make 1/2 cup total
- 2 teaspoons rice vinegar
- 1/2 cup cold water
- 1/2 pound ground or finely chopped pork
- 1/2 ounce dried mushrooms, soaked in boiling water for 10 minutes
- 1 cup minced cabbage
- 1 teaspoon fresh minced ginger
- 1 green onion, minced
- 2 tablespoons sherry or vermouth
- 1–2 tablespoons soy sauce (to taste)
- 2 teaspoons honey
- Make the dough: Combine the dry ingredients, then add the oil, water, and vinegar. Knead the dough for 3-5 minutes until it can be shaped into a ball. Set aside.
- Make the filling:
- Blanch the cabbage by dropping in boiling water for 30 seconds. Drain and squeeze the water out.
- Mince the reconstituted mushrooms.
- Brown the pork in a skillet until cooked.
- Add the vegetables and ginger.
- Add the liquids and cook down.
- Remove to a plate, leaving excess liquid behind, and let cool while you shape the dough.
- Divide the dough into 12 equal pieces.
- Roll each out into a circle about 4″ diameter, leaving the center a bit thicker than the edges.
- Place a spoonful of the pork mixture in the center and pinch the edges up and over to seal.
- Place on a 3″ square of parchment paper and set on a steamer.
- Steam the buns 25 minutes until risen and cooked.
- Cool slightly.