Steamed Pork Buns

I got me some hot steamy buns!  Steamed pork buns that is…silly.

For Christmas OB was brave enough to steer off of the Christmas list I gave him and buy me a gift that wasn’t on the list.  To my surprise and delight it was a bamboo steamer.    I have never cooked with or even handled a bamboo steamer.  Earlier this week I gave it it’s first test drive.

I had some pork left over from when I made the Pork and Sweet Potato Hash and I also had some dough in the fridge.  I like to keep some dough of the master recipe from Artisan Bread in 5 minutes a Day in the fridge.  I found some dough recipes specifically for steamed pork buns that varied, but I was feeling lazy and decided to give it a try.

If you don’t have any prepared pork you can go ahead and prepare it as I did with the Pork and Sweet Potato Hash. Obviously without all the potatoes.

Shred the pork using your fingers.  Add  1 tsp of Chinese five spice powder to 2 cups of shredded pork.   Mix together until well combined.

Heat a large pan over medium-high heat.  Add 2 cloves of minced garlic and 1 tsp of minced fresh ginger.  I was out so I just used some ginger powder, but you would do better to use fresh minced ginger.  Saute garlic and ginger for 1 minute.

Add the remaining filling ingredients and whisk together.

Add the seasoned pork to the pan.

Stirring together until well combined.  Use the back of your spoon or spatula to help break up the pork to even smaller bits.   Continue to cook until the pork is heated through and beginning to dry; remove from heat and set aside.

Take 1 pound of dough and divide it into 8 equal portions.

Lightly flour your work surface and roll a portion of the dough into a ball.

Press the ball fall using the palm of your hand.

Roll the dough round out to about 5 or 6 inches.    Be sure to flour your rolling pin to keep the dough from sticking to the pin.

Scoop 1/4 cup of filling into the center of the dough round.

Using the tips of your fingers wet the edge of the dough round.

Bring up sides to cover filling and meet on top. With wet fingers, pinch and seal closed with a twist.

Lay the bun seam side down on a small piece of parchment paper.  Repeat this with the rest of your dough and place 4 buns in each layer of a 2 layer bamboo steamer.

This is when it really starts to get interesting.  Bring 1 inch of water to a boil in a pan large enough to set your steamer on.

Once the water comes to a boil set your steamer on top with it’s lid.

Turn around and catch your husband red handed in the cookie jar….or box.

Let the buns steam for 20 – 30 minutes or until puffed and set.

TA-DA! Steamy Pork Buns.

I will be honest I was nervous about “baking” bread in a steamer.  I though it was going to come out soft and mushy.  Shows me how much I know.  These delicious buns turned out soft and doughy, not at all what I feared.  The pork was sweet with just a touch of spice.  If you want to turn the heat up pump up the sriracha sauce.

These were also perfect for my lunch box the next day.  I just wrapped it in a damp paper towel and nuked it for less then a minute.   I was a delicious version of a hot pocket.  YUM!

Print Recipe

Steamed Pork Buns 8 buns

Filling

• 1 teaspoon five-spice powder
• 2 cups cooked shredded pork shoulder
• 2 tsp sesame oil
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 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 tsp sriracha
• 1/4 teaspoon salt

Dough  (Makes about 4 lbs)

1 lb of Master Recipe from Artisan Bread in Five Minutes a Day

• 3 cups  lukewarm water
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons kosher or other coarse salt
• 6 1/2 cups unbleached all-purpose flour

To prepare the filling, sprinkle five-spice powder evenly over prepared pork. Mix to combine.

Heat a large pan over medium-high heat. Coat the pan with sesame oil. Add garlic and fresh ginger and saute for 1 minutes. Add the next 6 ingredients and pork to the pan.   Mix until well combined and pork is heated through.

Divide dough into 8 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 to 6 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.

Arrange 4 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.

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 20 to 30 minutes or until puffed and set. Serve warm