Pork & Vegetable Buns Recipe
Pork & Vegetable Buns is simply one of the best stuffed buns I have had! This addictive Pork & Vegetable Buns is tasty and filling too. Try this recipe!
Ingredients
Sweet Bun Dough or Mandarin Bun Dough
1/3 lb. Chinese cabbage
1/4 teaspoon salt
1 lb. ground pork
1 teaspoon minced fresh ginger root
1/4 teaspoon sugar
1/3 cup soy sauce
1/4 teaspoon pepper
2 tablespoons sesame oil
1 teaspoon cornstarch
1 cup chopped green onions
About 8 cups boiling water
Directions
Prepare dough.
Chop cabbage into 1/8-inch pieces.
Place chopped cabbage in a large bowl with salt.
Let stand 5 minutes.
Squeeze out excess liquid.
Add ground pork, ginger root, sugar, soy sauce, pepper, sesame oil, cornstarch and green onions.
Mix well.
On a floured surface, use your hands to shape dough into a long roll 2 inches in diameter.
Place the point of a sharp cleaver on cutting surface with middle of roll under cutting edge.
Chop with a quick downward motion, cutting roll in half.
Chop each half into 9 or 10 equal pieces.
Roll each piece into a ball, then pat flat.
Use a rolling pin to roll out each piece to a 4-inch circle, rolling from edges inward and making edges slightly thinner than centers.
Cup a circle of dough in the palm of your hand.
Place about 1-1/2 tablespoons of pork and vegetable filling in the center.
Pleat edges of circle, lift sides over filling and twist together at the top.
Repeat with remaining dough and filling.
Arrange as many buns on a damp cloth in a steamer as will fit, leaving 1 inch between buns.
Let stand about 30 minutes to rise.
Pour 4 cups boiling water into a wok or large pot.
Cover steamer and place over boiling water.
Steam over high heat about 20 minutes, adding more boiling water as needed.
Remove wok from heat.
Let stand 5 minutes.
Remove cover slowly as a quick cold draft may cause buns to collapse.
Repeat with remaining buns.
Chop cabbage into 1/8-inch pieces.
Place chopped cabbage in a large bowl with salt.
Let stand 5 minutes.
Squeeze out excess liquid.
Add ground pork, ginger root, sugar, soy sauce, pepper, sesame oil, cornstarch and green onions.
Mix well.
On a floured surface, use your hands to shape dough into a long roll 2 inches in diameter.
Place the point of a sharp cleaver on cutting surface with middle of roll under cutting edge.
Chop with a quick downward motion, cutting roll in half.
Chop each half into 9 or 10 equal pieces.
Roll each piece into a ball, then pat flat.
Use a rolling pin to roll out each piece to a 4-inch circle, rolling from edges inward and making edges slightly thinner than centers.
Cup a circle of dough in the palm of your hand.
Place about 1-1/2 tablespoons of pork and vegetable filling in the center.
Pleat edges of circle, lift sides over filling and twist together at the top.
Repeat with remaining dough and filling.
Arrange as many buns on a damp cloth in a steamer as will fit, leaving 1 inch between buns.
Let stand about 30 minutes to rise.
Pour 4 cups boiling water into a wok or large pot.
Cover steamer and place over boiling water.
Steam over high heat about 20 minutes, adding more boiling water as needed.
Remove wok from heat.
Let stand 5 minutes.
Remove cover slowly as a quick cold draft may cause buns to collapse.
Repeat with remaining buns.
