Steamed buns with pork and dipping sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 577, total fat 24 G., saturated fats 8 G., proteins 19 G., carbohydrates 74 G., fiber 3 G., cholesterol 21 mg, sodium 2404 mg, sugar 8 G.
Calories 577, total fat 24 G., saturated fats 8 G., proteins 19 G., carbohydrates 74 G., fiber 3 G., cholesterol 21 mg, sodium 2404 mg, sugar 8 G.
To make these Chinese-style buns, you don't need to go to an Asian market and hunt for special ingredients or knead a special dough. Sandra Lee suggests using leftover pulled pork for the filling, seasoned with ginger, and using store-bought biscuits dough that's already divided into individual portions. Steam the buns and serve with a hoisin-based dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pork buns
- 1 cup prepared pulled pork
- 1 teaspoon chopped ginger
- 2 green onions, finely chopped
- 2 packs of 200g chilled biscuit dough (20 pcs.)
- Special equipment: cookie cutter 6-7 cm in size; steamer
Dip sauce
- 1/4 cup hoisin sauce
- 1/4 cup lightly salted soy sauce
- 1 tbsp. apple cider vinegar
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Recipes with similar ingredients: pork, puff pastry, hoisin sauce, apple cider vinegar
Cooking the dish according to the recipe:
- Pork buns:
In a saucepan suitable for a steamer or bamboo steamer, bring 2 cups of water to a boil. - In a medium bowl, combine pork, ginger, and green onions. Set aside.
- Working with 1 package of dough (10 buns) at a time, roll the dough out with a rolling pin to a thickness of 7-8 cm. Place 1 tablespoon of filling in the center of 5 layers of dough. Top each with the remaining rolled out dough. Gently press the edges of the dough together to seal. Place a cookie cutter on top, ensuring the filling is centered. Press the cutter into the edges to create even edges and trim away any excess dough. If you don't have a cookie cutter, simply pinch the edges of the dough with your fingers. Place the buns on a baking sheet and cover with plastic wrap. Repeat with the remaining ingredients.
- Place the buns in the steamer basket. Depending on the size of your steamer, you may need to steam the buns in batches of 5. Place the steamer over a pan of simmering water, cover, and steam for about 10 minutes. The buns will be puffy, and the tops will look slightly dry and shiny. Let cool for 1-2 minutes.
- While the buns are baking, prepare the dipping sauce. In a small bowl, combine hoisin, soy sauce, 2 tablespoons water, and vinegar. Serve with the buns.
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