Steamed Pork Buns With Hoisin Dipping Sauce Recipes

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STEAMED PORK BUNS



Steamed Pork Buns image

A Chinese New Year specialty, steamed pork buns for good luck!

Provided by Sarabeth Emet

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h

Yield 4

Number Of Ingredients 10

2 ½ teaspoons active dry yeast
¼ cup warm water
¾ cup warm milk
3 tablespoons salted butter, melted
2 teaspoons white sugar
3 cups all-purpose flour
1 pound ground pork
2 cloves garlic, minced, or more to taste
½ teaspoon ginger paste, or more to taste
salt and ground black pepper to taste

Steps:

  • Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
  • Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
  • Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
  • While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
  • Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
  • Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

Nutrition Facts : Calories 692.9 calories, Carbohydrate 77.7 g, Cholesterol 100.1 mg, Fat 26.9 g, Fiber 3.2 g, Protein 32.5 g, SaturatedFat 12.3 g, Sodium 141.3 mg, Sugar 4.5 g

STEAMED PORK BUNS



Steamed Pork Buns image

This recipe for savory steamed pork buns is courtesy of chef David Chang.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 30 buns

Number Of Ingredients 7

1/2 cup coarse salt
1/2 cup sugar
1 skinless, boneless pork belly (5 pounds)
Buns
Hoisin sauce, for serving
Sliced cucumbers, for serving
Finely chopped scallions, for serving

Steps:

  • In a small bowl, mix together salt and sugar. Rub salt mixture all over pork belly, cover, and refrigerate up to 10 hours.
  • Preheat oven to 300 degrees.
  • Rinse brined pork to remove salt mixture and pat dry; transfer to a roasting pan. Roast pork until very tender, about 2 1/2 hours. Increase temperature to 450 degrees. Continue roasting pork until fat is golden, about 20 minutes more. Let cool for 30 minutes before transferring to a refrigerator until cold, about 1 hour.
  • Slice pork across the grain and return to baking dish with its juices. Cover and refrigerate until ready to serve, up to 3 days.
  • To serve, preheat oven to 350 degrees. Cover baking dish with parchment paper-lined aluminum foil; transfer to oven until warmed, 15 to 20 minutes. Brush hoisin sauce on the bottom half of each bun. Top with 2 to 3 slices of pork, cucumbers, and scallions. Serve immediately.

STEAMED PORK BELLY BUNS WITH HOISIN BALSAMIC



Steamed Pork Belly Buns with Hoisin Balsamic image

Provided by Food Network

Categories     appetizer

Time 5h10m

Yield 16 buns

Number Of Ingredients 22

1 pound pork belly, skin on
1/4 cup canola oil
1/4 cup tamarind paste
1/4 cup honey
3 Granny Smith apples, halved
3/4 cup apple juice
1/4 cup molasses
2 tablespoons sweet Asian black bean paste
2 tablespoons tamari
4 teaspoons toasted sesame oil
4 teaspoons aged balsamic vinegar
1/2 teaspoon Chinese chili paste, such as Sriracha
1/4 teaspoon freshly cracked pepper
3/4 cup water
1 1/2 teaspoons dry yeast
1/4 cup canola oil, for greasing
2 tablespoons raw sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups all-purpose flour, plus more for dusting the surface
1 cucumber, finely sliced
1 green onion, finely chopped

Steps:

  • To make the pork belly: Preheat the oven to 325 degrees F.
  • Score the pork skin lengthwise, every half inch. Brush with the canola oil, tamarind and honey. Place the apples cut-side down in a roasting pan and place the pork on top. Add the apple juice to the bottom of the pan and braise until the meat is fork-tender, about 3 hours.
  • To make the hoisin balsamic sauce: To a bowl, add the molasses, black bean paste, tamari, sesame oil, balsamic, chili paste and pepper and mix well. Set aside.
  • To make the dough: Into a large bowl, add the water and yeast and set aside for 1 minute. Whisk in 2 tablespoons of the canola oil. To a food processor add the sugar, baking powder and salt with the flour and pulse 2 to 3 times to combine. Pour the yeast mixture into the processor in a steady stream and continue mixing for about 20 seconds. If the dough doesn't come together, add warm water a tablespoon at a time and continue to mix for 50 to 60 seconds. Coat a ceramic bowl with 1 tablespoon of the canola oil. Place the dough in the bowl and cover with plastic wrap and a tea towel. Let rise until nearly doubled, about 1 hour.
  • Lightly dust a work surface with flour and roll the dough into a log. Cut the dough into 16 even parts. Roll each part into a ball, and then use your fingertips to flatten each ball into a 3-inch disc. Brush some canola oil on one half of each disc and fold over into a semicircle. Place the buns on parchment paper and place in a bamboo steamer over boiling water. Steam until the buns are puffed, 6 to 8 minutes.
  • To finish the buns: Remove the skin from the pork and roughly chop. Slice the pork belly against the grain. Brush the steamed buns with the apple juice-braising liquid. Add some pork belly, and dress with cucumbers, green onions and hoisin balsamic sauce.

STEAMED PORK DUMPLINGS WITH DIPPING SAUCE



Steamed Pork Dumplings With Dipping Sauce image

This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for "shao-mai" wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can't find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings--and dumpling wrappers--freeze well.

Provided by Bren in LR

Categories     Chinese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

3/4 lb ground pork
2 cups Chinese cabbage, chopped and squeezed dry (1/2 lb)
3 tablespoons soy salt
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon chopped green onion
3 teaspoons fresh minced ginger
2 (30 count) packages dumpling wrappers
3 tablespoons soy sauce (Garlic-Soy Dipping Sauce recipe ingredients start)
2 tablespoons white vinegar
2 teaspoons sesame oil
2 teaspoons minced fresh garlic
1 pinch sugar

Steps:

  • Mix first seven ingredients (pork through ginger). Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water.
  • Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate.
  • Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired.
  • To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.

Nutrition Facts : Calories 117.5, Fat 9.5, SaturatedFat 3, Cholesterol 24.5, Sodium 2648, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 6.6

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