Asian Pork Buns Recipe

From Dorothy McNett's Recipe Book.

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Asian Pork Buns

From Dorothy McNett's recipes at These are a bit bigger and heartier than spring rolls or other steamed dumplings made with ready made wrappers. Sometimes I use whole wheat pastry flour which makes them even denser and more like a filled biscuit of sorts. This recipe makes about 8-10 sweet pork buns, usually serving 1-3 per person depending on what other foods are also served.

2 1/2 cups all purpose unbleached flour
1 tablespoon baking powder
3 tablespoons raw sugar
2 tablespoons lard or butter, softened
1/2 cup warm water
1 tablespoon rice vinegar

6-8 oz. pork tenderloin
1 tablespoon oil
2-3 cloves garlic, slivered
1/4 cup hot water
1/4 cup soy sauce
1 tablespoon sesame seed oil
1 tablespoon arrowroot or cornstarch
1 teaspoon raw sugar

sesame oil
Chinese Five Spice

In food processor whirl flour, baking powder, and sugar to mix. Add lard or butter, water and vinegar and pulse until the dough forms a ball. On counter, hand knead to a soft smooth ball. Cover and let rest for 30 minutes.

Cut pork into small dice. In wok or saute pan, heat oil. Add diced pork and stir fry several minutes until done. Remove to a bowl and reheat wok, adding a bit more oil if necessary. Stir in garlic and cook 1-2 minutes to soften. Add water, soy sauce, sesame oil, arrowroot, and sugar. Cook and stir until thick, 1-2 minutes. Add pork and set aside to cool.

To make buns, divide dough into 10 portions and shape each into a smooth ball. Roll out on a very lightly floured board to a circle about 4 inches. Put a heaping spoon of cooled filling in center and gather edges together, folding and pleating in center to make a tight seal. Twist dough to seal, brush bottom a bit with sesame oil. When all are shaped, arrange on a heat safe flat plate or place directly on bamboo steamer tray or trays. (or use a flat lettuce leaf) Heat just enough water in a wok or stir fry pan so that the steamer basket is not touching the water. Place the steamer basket on the pan, cover, and steam for 20 minutes, using medium to low heat. Serve warm. The cooked buns can be refrigerated overnight and reheated by steaming for 3 minutes before serving, or by very carefully warming in microwave oven 1 minute each, one at a time. If desired, brush with a little more sesame oil and sprinkle with Five Spice Powder and garnish with cilantro leaf.

Recipe created 2002-08-13.

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