Sunday, March 26, 2017

Chinese Pork Filled Buns

chinese pork filled buns

They can be steamed or baked and filled with anything your heart desires. Filled buns are a staple in every restaurant in New York's Chinatown, a place I don't get to visit anymore now that I live in Arizona. So I made them! Mine are filled with pork, mushrooms and onions, and I baked them rather than steamed.

Here's how I did it:

  • 1 loaf frozen bread dough
  • 2 cups cooked pork, shredded
  • 1/2 cup mushrooms, chopped
  • 3 green onions, thinly sliced
  • 1 clove garlic, minced
  • 2 Tblsp. soy sauce
  • 2 tsp. cornstarch
  • 1 Tblsp. oil for cooking
  • egg wash (1 beaten egg with 1 tablespoon water)
Heat oil in a wok or skillet over medium/low heat. Saute mushrooms, onion and garlic until tender and translucent.
In a small bowl mix soy sauce with cornstarch, pour into skillet with mushroom mixture. Stir constantly until mixture thickens. That will only take a minute or two. Remove from heat a set aside.

Thaw frozen bread dough according to package directions. Cut into 12 pieces. Flatten each piece into approximately 3” rounds. Place 2 tablespoons of mixture in center of each round.  (It's okay if they aren't all the same size, homemade is like that)

Bring up the edges to meet in the middle. With wet fingers, pinch the edges so they are completely closed. Cover with plastic wrap and let rest for about 20 minutes.

Preheat oven to 350 F.

Line a cookie sheet with parchment paper or a Baking Mat. Place the buns about 2” apart on cookie sheet. Brush with egg wash. Bake 20 – 25 minutes.

Serve with soy sauce and wasabi.


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