Pork Stuffed Steamed Buns

These steamed buns has been around asia. It has been named siopao, mantou, salapao, and nikuman among many names! This delightful dish is eaten without utensils just like a sandwich. The steamed buns offer a unique texture as to those baked because the way that the moist carries the dough into its soft and chewy feel is really impossible to mimic with an oven. Its pork filling, if cooked and seasoned correctly, delivers a bit of sweetness to the bun which definitely completes the dish. If you have a steamer, you should really try it out!! Here's how:

Ingredients:

Dough:

1 tbsp sugar

1 ¾ cups of warm water

1 ½ tbsp dried yeast

4 cups White bread flour

1 tsp salt

1 tbsp lard

Filling:

2 tbsp Oil

1 Garlic Clove

8 oz. roasted pork, chopped finely

2 scallions, chopped

2 tsp yellow bean sauce

2 tsp sugar

1 tsp cornstarch w/ water

Procedure:

1.) First, make your dough.Dissolve the sugar with half of the water and sprinkle with yeast to activate it. When it becomes frothy, set aside. Sift the flour and salt together and then rub in the lard. Stir in the yeast mixture. Knead the dough on a floured surface. Leave in warm place for 1 hour, covered.

2.) To make your filling, heat your oil in a wok and add your garlic. Put in your pork and scallions followed by the bean sauce and sugar. Stir in the cornstarch and cook until slightly thickened.

3.) Punch down, knead and divide the dough. Roll into 3-4 inch circles.

4.) Place a spoonful of filling in the center, gather up the sides and twist the top to seal. Secure it with string.

5.) Set on parchment paper in a steamer until double in size. Steam over rapidly boiling water for 30-35mins.