Try this quick and easy version of char siu bao - steamed pork buns - and have your own dim sum dinner party. Or just eat them all yourself.
|For dough :|
|All purpose flour||1 1/2 Cup (24 tbs)|
|Powdered sugar||1/2 Cup (8 tbs)|
|Baking soda||2 Tablespoon|
|Sesame oil||2 Teaspoon|
|Vegetable oil||1/2 Cup (8 tbs)|
|Cold water||1/2 Cup (8 tbs)|
|Rice vineger||2 Teaspoon|
|Ground pork||1/2 Pound (or finely chopped pork)|
|Dried mushrooms||1/2 Ounce (soaked in boiling water for 10 minutes)|
|Minced cabbage||1 Cup (16 tbs)|
|Fresh minced ginger||1 Teaspoon|
|Green onion||1 , mince|
|Soy sauce||2 Tablespoon (or to tase)|
FOR THE DOUGH:
1.Combine the dry ingredients, then add the oil, water, and vinegar. Knead the dough for 3-5 minutes until it can be shaped into a ball. Set aside.
FOR THE FILLING:
1.Blanch the cabbage by dropping in boiling water for 30 seconds. Drain and squeeze the water out.
2.Mince the reconstituted mushrooms.
3.Brown the pork in a skillet until cooked.
4.Add the vegetables and ginger.
5.Add the liquids and cook down.
6.Remove to a plate, leaving excess liquid behind, and let cool while you shape the dough.
7.Divide the dough into 12 equal pieces.
8.Roll each out into a circle about 4 diameter, leaving the center a bit thicker than the edges.
9.Place a spoonful of the pork mixture in the center and pinch the edges up and over to seal.
10.Place on a 3 square of parchment paper and set on a steamer.
11.Steam the buns 25 minutes until risen and cooked.
12.Serve and enjoy.