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Steamed Pork Buns
These delicate breads are a classic dim sum
component and have quickly become a favorite in
our test kitchen.
Makes 12 buns
1 recipe Asian BBQ Ribs,
recipe follows
1 teaspoon active dry yeast
¼ cup sugar
1
1
⁄3 cups water, 110°F, divided
4 cups all-purpose flour, plus more as
needed, divided
¼ teaspoon baking soda
1 tablespoon canola oil
Nonstick cooking spray
1. Remove meat from ribs and shred well. Place
in a bowl and keep in refrigerator until ready to
use. If desired, reserve any juices from the ribs
after baking to moisten meat before lling.
2. In a large measuring cup lled with
1
⁄3 cup of
the warm water, dissolve the yeast with a pinch
of the sugar. Let stand until foamy, about 5 to
10 minutes.
3. In the bowl of a Cuisinart
®
Stand Mixer tted
with the dough hook attachment, combine 3
cups of the our, remaining sugar, baking soda
and oil. Add the remaining cup of water to the
yeast.
4. Turn the mixer on the lowest speed and slowly
add the yeast mixture. Alternating, add the
remaining liquid with the remaining cup of our
until both have been completely incorporated
and the dough begins to form a ball. If
necessary, add another 1 to 2 tablespoons
of our. Increase to speed 2 and continue to
knead dough until it is smooth and springy to
the touch, about 10 minutes.
5. Place the dough into an oiled bowl, ipping
to coat, and cover tightly with plastic wrap.
Let the dough rest at room temperature until
doubled in size, about 1 hour.
6. Once rested, lightly our the work surface and
roll the dough into a log, about 16 inches in
length. Cut the log into 16 equal pieces, about
2 ounces each.
7. Working with one piece of dough at a time and
keeping the rest covered with a damp cloth,
roll each piece of dough into a very at round,
about 6 inches in diameter. Fill the center with
3 tablespoons of the shredded pork. It may
seem like a lot, but the dough will stretch as
you pull it around the lling. Gather the dough
up and around the lling by pleating along the
edges. Pinch the pleats together, making a little
neck on the bun, and twist rmly to seal. Place
the bun on wax paper and cover with a damp
cloth. Repeat with remaining dough and lling
until all buns have been made.
8. Lightly coat the steaming tray with nonstick
cooking spray and put six buns onto the tray
inside the timer. Secure lid. Select Manual, set
timer to 30 minutes and press Start. Once the
timer expires, remove buns and repeat with
remaining buns.
9. Serve immediately.
Nutritional information per bun:
Calories 589 (40% from fat) • carb. 62g • pro. 29g
• fat 26g • sat. fat 8g • chol. 85mg • sod. 1134mg
• calc. 40mg • fiber 1g
Asian BBQ Ribs
These delicious ribs are great as a lling for our
Steamed Pork Buns or try them on their own.
Makes about 4 to 6 as a main course and up to
12 appetizer servings
Marinade:
1 cup hoisin sauce
½ cup soy sauce
1 tablespoon yuzu* or fresh lime juice
1 tablespoon mirin
1 tablespoon fish sauce
1 1–to-2 inch piece of ginger, peeled
2 garlic cloves, peeled
½ cup brown sugar
¼ cup grapeseed oil
Rack baby back ribs, about 3 pounds,
cut into individual ribs
1. Put ingredients into a blender jar in the order
listed and blend on high until completely
homogenous.
2. Put prepped ribs in a stainless bowl and coat
completely with the marinade. Cover and
refrigerate overnight.
3. When ready to cook, place individual ribs on
14
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