No, not those kind of buns silly!! Steamed pork buns! This is a great recipe and pretty darn easy with the help of the handy dandy crock-pot and a little planning 🙂 It’s also a lot of fun to make. While Chris was at a meeting after work and wasn’t able to enjoy these with me for dinner, I was able to have a little ‘me time’ in the kitchen. Of course Buster was there at my feet hoping I would drop one tasty morsel for him!
The day before making the buns I made a batch of Asian-style pork roast in the crock-pot:
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tbsp ketchup
- 3 tbsp honey
- 1/2 tsp garlic powder
- 2 tsp grated fresh ginger (I didn’t have this on hand)
- 1 tsp dark sesame oil
- 1/2 tsp Chinese five-spice powder (love this blend! anise, cinnamon, star anise, cloves, ginger)
- 2 pound pork roast (I used shoulder)
Place all ingredients in a zippy bag and marinate overnight. In the morning, throw everything into the crock and cook on low for about 7 hours. If you make the steamed pork buns with this filling, there will be a bit of filling left over (about enough for 2-3 servings) which is perfect for stir-fry veggies and brown rice like this . . .
Ok, on to the plump buns . . .
Once the filling is done, now it’s time to make the dough. I love this dough recipe from CookingLight because it’s super easy to work with and is almost like play-doh! Did you ever play with that as a kid and try to eat it?? lol
- 1 cup warm water (100° to 110°)
- 3 tbsp sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3 1/4 cups all-purpose flour (I used 1 cup spelt flour and the rest AP)
- 3 tbsp canola oil
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
Combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes and watch it get bubbly!
Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Knead until smooth and elastic or you can use an electric mixer (about 10 minutes). Place dough in a large bowl, cover with a damp cloth, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
While the dough got to rising and plumping, I went to a body pump weight session to try to plump up my muscles 🙂
After the dough has risen, punch it down and let rest 5 minutes. Knead in baking powder and let dough rest another 5 minutes.
Divide dough into 10 equal portions, forming each into a ball (you can make them as big or small as you like, these would be great for mini appetizers too). Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4-1/3 cup filling in center of dough circle. Bring up sides to cover filling and meet on top and pinch to seal. Repeat procedure with remaining dough balls and filling.
Arrange a sheet of parchment underneath 5 buns, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid. Make sure to have the parchment underneath or they stick like glue to the bamboo!
This is the steamer I have and they are pretty darn cheap.
Add water to a large skillet or wok 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.
These are sure tasty! You could also serve it with a nice Asian slaw side salad, but I went with my quick usual of romaine, goat cheese, dried fruit and walnuts 🙂
I think my favorite part about these is the dough! It’s super light, airy and doughy with a slightly sweet and nutty nuance from the sugar and spelt flour. gah, so good!
Do you have a dim sum favorite?
woooo!!! this is impressive!!! you know steamed bun is one of the hardest thing to do…. because you have to knee it for at least 30 min…. great that you have a handy mixer to do that for you! 😀
I love steamed bun filled with bok choy and shitake! 🙂
Comment by coco — February 3, 2010 @ 2:29 am
That looks so delicious! I love that it doubled for two meals!
The dough looks so light and moist! yum!
Comment by Kristen (swanky dietitian0 — February 3, 2010 @ 8:16 am
These look awesome!! I love steamed pork buns, they are delish!! Great recipe!
Comment by Jessica @ Dairy Free Betty — February 3, 2010 @ 8:29 am
MMMmmmmmmmmmm
Comment by Allen — February 3, 2010 @ 8:41 am
Those look SO good! I want one of those bamboo steamers!!
Comment by Nicole, RD — February 3, 2010 @ 12:20 pm
I used to have a bamboo steamer. I don’t know what happened to it, but I want another. I am so impressed with your dish! That is going all out!
Comment by Shannon — February 4, 2010 @ 4:10 am
Gosh, I LOVE steamed buns! You’ve inspired me…I think I need to make this myself too! Oh, wait, I don’t have a steamer, darn it! >:(
Can I come over? Oh…to be plump and steamy like a pork bun!
Comment by sophia — February 4, 2010 @ 12:42 pm
You know I ADORE dim sum! The steamed pork buns are one of my faves, though, I really prefer the baked pork version – same filling, I think. My other faves include the Har Gow (shrimp dumplings), Chinese broccoli, and sesame balls. 🙂
Comment by Diana — February 4, 2010 @ 6:36 pm
This look amazingly delicious!! I’m going to have to try them this weekend! Looks like something that my husband will go nuts over!
Comment by Lindsay Maddox {Designer Wife} — February 4, 2010 @ 11:08 pm
I am so impressed! This meal looks amazing 🙂 My fiance would love this.
Comment by Kasey — February 5, 2010 @ 5:22 am
wow wow wow this is my favorite dim sum now I know how its made great job
Comment by rebecca — February 5, 2010 @ 6:19 am