Thursday, June 5, 2008

Dinner: Street Food Style

I've always wanted to make these, but I figured they were too complicated. I was so wrong! If you can bake bread, you can make these. What a great way to use up leftover pulled pork!

Char Sui Bao (Steamed Pork Buns)


1 cup warm water
3 Tbsp honey
1 packet active dry yeast
2 cups whole wheat pastry flour
1 3/4 cups unbleached all purpose flour
3 Tbsp vegetable oil
1/4 tsp salt
1 tsp black pepper
1 Tbsp Chinese five spice powder
1 tsp ground ginger
1 1/2 tsp baking powder

1 lb. leftover asian flavored pulled pork
mixed together with 2 thinly sliced scallions

In the bowl of a stand mixer fitted with a dough hook combine water, yeast and sugar. Let sit for 5 minutes. Add remaining dough ingredients and stir to combine. Knead on medium-low speed for 5 minutes. Let rise in an oiled bowl one hour, or until doubled in size.

Punch dough down. Let rest for 5 minutes.

Divide dough into 8 equal balls. Roll each ball out into a circle - about 5 inches in diameter. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.

Arrange 4 buns in one rack of an oiled bamboo steamer, seam side down. Repeat with other rack and cover with the lid. Heat 1 inch of water to a boil in a wok. Place steamer over water, reduce heat to medium and steam buns 15 minutes. They should puff slightly. Cool 10 minutes before serving.

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