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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 542
% Daily Value**
Total Fat 19g
29%
Saturated Fat 8g
12%
Unsaturated Fat 2g
Cholesterol 117mg
39%
Sodium 359mg
15%
Total Carbohydrate 68g
23%
Dietary Fiber 3g
11%
Sugars 16g
Protein 24g
Vitamin A  12%Vitamin C  10%
Calcium  7%Iron  22%
Potassium  11%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Pork Buns

Recipe Tags: Meat Recipes

Date Added: June 11, 2009

Ingredients:

1 Dash Salt pepper to taste,
4 Tablespoons Sugar (for decoration)
2 Teaspoons Dry Yeast (1 tablespoon)
4 Teaspoons Hoisin Sauce
1/2 Cup Water hot
2 Tablespoons Vegetable Oil PLUS:
4 Teaspoons Oyster Sauce (optional)
1 Egg lightly beaten
1 1/2 Cups Chinese Pork Roast chopped
2 Teaspoons Cornstarch mixed with 1 tablespoon water
1/2 Cup Green Onion (including tops)
8 Dried Mushrooms up to 10
2 cups All-Purpose Flour up to 2
1/3 Cup Water Warm (110 degrees f)
1/2 Cup Milk Warm (110 degrees f)
2 Cloves Of Garlic minced
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Directions:

1. In a large bowl, dissolve 2 tablespoons of the sugar in milk and water.

2. Sprinkle yeast over top of the milk mixture and let stand at room temperature for 10 minutes or until frothy.

3. Gradually mix in remaining 2 tablespoons sugar, flour, and salt.

4. On a lightly floured surface, knead dough for about 5 minutes or until smooth and elastic.

5. Shape into a ball and place in a lightly greased bowl.

6. Cover with a damp cloth and let rise in a warm area for about 1 hour or until doubled.

7. Meanwhile, soak mushrooms in enough warm water to cover for 30 minutes; drain.

8. Cut off and discard stems; coarsely chop caps.

9. Set aside. Cooking Place wok or wide frying pan over high heat until hot.

10. Add oil, swirling to coat sides. Add green onions, garlic, and mushrooms; stir-fry for 1 minute.

11. Stir in water, hoisin sauce, and sugar; mix well.

12. Add cornstarch solution and cook, stirring until sauce boils down and thickens.

13. Add pork, mix well. Remove from heat and let cool.

14. Punch down dough, then roll on a lightly floured surface into a 12-inch long cylinder.

15. Cut cylinder crosswise into 1-inch pieces. Shape each piece into a ball; let rest for 5 minutes.

16. To shape each dumpling flatten one ball with a rolling pin to make a 4 to 6-inch circle, keeping dough covered to prevent drying.

17. Place 1 heaping tablespoon of filing in the center for each circle (see illustration).

18. Gather the edges of the circle over the filing; close top by pleating, pinching and twisting edges together.

19. Place buns, pleated side down, on a baking sheet, allowing enough room for rising.

20. Cover with a damp cloth and let rise in a warm place for about 30 minutes or until light and puffy.

21. Brush tops of buns with egg yolk. Let rise for 15 more minutes.

22. Bake in a 350 degree F oven for 18 to 20 minutes or until golden brown.

23. Tips: Traditionally, these buns are steamed over boiling water, pleated side up, for 12 to 15 minutes rather than baked.

24. Follow the same procedure for preparing dough except do not brush tops of buns with egg yolk.

25. Try other fillings, such as minced chicken, pork or shrimp.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Shellfish, Yeast, Gluten, Mushroom, Corn, Spring Onion, Pork, Garlic, Natural Sweeteners, Beef, Onion allergies.
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