This recipe is liked by 0 person(s). |
BUNS - GROUND PORK - Spiced-Pork and Scallion Buns
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Spiced-Pork and Scallion Buns WSJ Makes: | |
about 8 | rolls |
2 cups | all-purpose flour, plus more for work surface |
1 teaspoon | instant yeast |
1 teaspoon | baking powder |
1 teaspoon | sugar |
1¼ cups | lukewarm water |
⅓ pound | ground pork |
1 tablespoon | Chinese five-spice powder |
2 tablespoons | soy sauce |
2 tablespoons | Asian chili-garlic sauce |
2 tablespoons | sliced scallions |
1 tablespoon | sesame seeds |
1 tablespoon | sunflower oil |
-----
1. In a large bowl, combine flour, yeast, baking powder and sugar. Add ¾ cup water, using a fork to incorporate. Flour hands, then knead dough inside bowl until smooth, about 1 minute. Cover bowl and let rest in a warm place until nearly doubled in size, about 2 hours.
2. In a skillet over medium heat, sauté pork, stirring to break into a fine crumble. Stir in five-spice powder, 1 tablespoon soy sauce and 1 tablespoon chili-garlic sauce. Cook until pork is cooked through and pan is dry, 5 minutes.
3. Place dough on a lightly floured surface and use a rolling pin to roll into a 12- by 16-inch rectangle about ½-inch thick. Leaving about a ½-inch border on all sides, evenly scatter cooked pork, scallions and sesame seeds over dough. Starting with one long side, tightly roll dough into a long log. Use a serrated knife to cut into 8 (2-inch) rounds.
4. Heat oil in a large, lidded nonstick skillet over medium-high heat. Once hot, add rolls to pan, seam-side down, leaving at least 1 inch of room between rolls. Cook until bottoms begin to brown, 1 minute. Add ½ cup water to pan and cover. Steam, checking every few minutes and adding a splash more water if pan is dry, until buns are puffed and springy, about 14 minutes. Remove lid and cook until buns are tender and bottoms are crisp and browned, 1-2 minutes more.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe