Crispy Pork Belly Steamed Bun **

From Me

I wanted to make some quick and easy Chinese Steamed Buns today and recalled the ones I had at Myers and Chang.  I decided to go with a crispy pork belly bun so I headed to the Asian Market.  They also sell premixed flour for making the buns as well!!

For the dough
1 bag (14 ounces) premixed bun flour (Follow the instructions on the bag for how to prepare the dough.  You usually also need milk, sugar, and oil.)
16 squares of parchment (used for steaming)
a steamer

For the Filling

For the Topping
1 small head of cabbage
2 teaspoons olive oil
black pepper
2 teaspoons oyster sauce
hoisin sauce

1.  Make the pork belly first.  See Crispy Pork Belly post.

2.  While the pork is cooking, make the bun dough.  Follow the directions on the package.  Cut out 16 parchment squares 4 inches by 4 inches.  You will want to separate the dough into 16 even portions and roll those into small circles about 4 inches in diameter.  Fold the dough over and place it on a parchment square.  You will want to keep the squares covered with plastic wrap so they don't dry out wile you prepare the rest of the dough and until you are ready to steam them.  Prepare your steamer according to its directions.  Steam the buns for 15 minutes.  Depending how big your steamer is, it may take more than 1 batch.  (If you don't want to make the bun dough, you can use refrigerated biscuit dough as a substitute.  Just roll out each biscuit to about 4 inches in diameter then follow the steaming instructions.)

3.  You should still have time to make the cabbage topping while the pork is cooking and the buns are resting.  Slice the cabbage into thin strips.  In a chefs pan or wok, add the the olive oil and heat over medium heat for a minute.  Add the cabbage, oyster sauce, some salt and pepper, and stir fry the cabbage until it wilts a bit, 1-2 minutes.  If you like your cabbage more cooked, cook it longer.  Set aside for assembly.

4.  Assembly:  You can set out the buns, filling, cabbage, and hoisin sauce like a taco bar and everyone can make their own or you can assemble each one.  Take a bun, place a few slices of pork belly on it, top with some hoison sauce and cabbage.


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