pork & mushroom steamed bun recipe
We had a dim sum inspired feast on a random Thursday night. I came home from work to find the bamboo steamers out and Tim meticulously crafting perfect little pork dumplings. Who makes homemade pork dumplings on a weeknight?…and steamed buns and gai lan and delicious little daikon cakes? It was amazing.
Tim decided to try making some of our dim sum favourites at home earlier this year and the results were pretty spectacular. We immediately bought a stack of bamboo steamers and an excessive quantity of chopsticks and proceeded to eat these for several consecutive weeks. So good! I think we even had them at our superbowl party – not exactly typical football food. In my opinion dim sum and football go really well together…possibly a new tradition? Anyways here’s Tim with the steamed bun recipe…
I get so discouraged when I see a dough recipe that requires an overnight proof. The reason I’m looking at a recipe is because I want to eat it today! For years I wanted to make these steamed buns, but all the dough recipes I could find required an overnight proof. So I decided to chance it and see if a 3 hour proof would result in a quality bun. Good news – it did! Here is how to do it:
Pork and Mushroom Steamed Buns
Makes 12 buns
1 1/4 teaspoons of instant rise yeast
1/2 cup of warm water
2 1/4 cups of flour
1/8 cup of sugar
1 tablespoon of vegetable oil
1/4 cup of boiling water
1 tablespoon of sesame oil (100% toasted sesame oil!)
Combine the warm water and the yeast and stir to dissolve. Add the 1/2 cup of flour and mix until it forms a consistent dough. Cover it with plastic wrap and a cloth and let it rise for an hour.
Mix the vegetable oil, the sugar and the boiling water. Pour this into the above flour and yeast mixture. Add the remaining flour to this and knead. It should be smooth and consistent in texture. It could take around 10 minutes. In my stand mixer it takes around 5-6. Once smooth, put it into an oiled bowl and let it rise for 2 hours, or until doubled.
Remove the dough and knead it for a couple of minutes. Now roll it into a big log. The log should be about 2 inches wide and about a foot long. Cut it into 1 inch rounds and press the rounds into 3 inch diameter circles.
Hold the round in the palm of your left hand (if you are right-handed). Place a large spoon full of the filling into the center of the round. Begin working your way around the circle – pulling in an edge and crimping it to the next pleat. It should look like a kilt pleat. It usually takes about 8 pleats to make it around. Bundle up all the pleats and bring them together in the centre. Now twist the pleats to seal.
Place the buns on a parchment lined tray and then cover with plastic wrap and a cloth. Let them rise for 30 minutes while you get your steamers on.
Place a piece of circular parchment on the bottom of your steamer (the Taiwanese buns use cabbage leaves instead of parchment). Place the buns in the steamer for about 10 minutes. Serve with some soy sauce or any another delicious sauce.
1 teaspoon of soy sauce
1 teaspoon of vegetable oil
1/2 lb of ground pork
3 chopped green onions
2 shredded carrots
8 sliced crimini mushrooms (white will do)
2 diced garlic cloves
1 thumb size piece of ginger, grated
1 teaspoon of oyster sauce
1 teaspoon of sriracha (or hot sauce)
1/2 teaspoon of white pepper (black is fine)
In a wok or pan over medium high heat, add the oils and the pork. Cook until brown, mixing while you cook. Add the remainder of the ingredients and cook for about 5 minutes. Have a taste – adjust the seasoning if necessary. let the filling cool prior to filling the buns.
Has anyone ever tried making steamed buns with western ingredients? Like a cheeseburger?