I usually pack two little steam buns for Maya’s school lunch every week, and she loves them. Right now it is mid-winter break from school and I felt the need to stock up on them.
Pork & Mushroom Filling
- 1 lb – Ground Pork
- 1 oz – Dried Shiitake Mushrooms – chopped (rehydrated in 8 oz of water – Save water)
- 1 ea – Garlic Clove – minced
- 1/2 ea – Onion – small diced
- 2 tbs – Oyster sauce
- 2 tbs – Hoisin sauce
- 1 tsp – Salt
- 1/2 tsp – Black Pepper – ground
- 2 tbs – Cornstarch
In medium size pan on medium heat, brown the ground pork. Add shiitake mushrooms to 8 oz of water to rehydrate. Once rehydrated, squeeze out the excess water and rough chop, then add to pork that is cooking in the pan. With the remaining water, add cornstarch and set aside.
Give the pork mixture a stir, and add minced garlic, and diced onions. Continue cooking until onion pieces are almost translucent. Then add the oyster sauce, hoisin, salt, and black pepper mixture. After that is added, pour in the cornstarch water. Let it come to a simmer, and the liquid should slowly thicken up into almost a paste.
Take the pan off the heat and transfer pork into a bowl and set it aside to cool.
Steam Bun Dough
- 1/4 cup – Granulated Sugar
- 2 cups – Water – Warm ~ 100F
- 6 cups – All Purpose Flour
- 1 Tbs – Active Dry Yeast
- 1 Tbs – Baking Powder
- 2 Tbs – Butter – Softened
Place flour and baking powder in bowl of stand mixer. In another bowl, combine water, sugar, and yeast. Wait until yeast mixture starts to foam, then add to flour mixture. Mix on medium speed and add butter. Mix until ball of dough is formed. Do not over mix. cover with plastic wrap and let rest on the side until mixture doubles.
Assembly
Once dough is ready roll out onto clean flat surface. Using a scale, portion dough pieces into 1.5oz pieces.
Roll the 1.5 into a ball and flatten to a disc. Pinch the edges of the disk to so that the center is thicker and the edges are thinner.
Place 1 oz of filling in the center. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes. Small parchment should be placed under the bun so it does not stick to the steamer.
Prepare the steamer, and place over medium heat. Wait for it to boil, and place buns in the steamer. Cook for about 12-15 minutes. Turn off the heat and leave covered for about 5 minutes. After 5 minutes, remove from steamer and serve.
Makes about 24 pieces.
This took about 2 hours to complete.
Mangan Tayon! 