Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, restaurant-quality steamed pork buns. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times.
Restaurant-Quality Steamed Pork Buns is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Restaurant-Quality Steamed Pork Buns is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook restaurant-quality steamed pork buns using 21 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Restaurant-Quality Steamed Pork Buns:
- Get For the dough:
- Get 200 grams Cake flour
- Take 100 grams Bread (strong) flour
- Prepare 37 grams Sugar
- Take 1 dash Salt
- Get 5 grams Dry yeast
- Get 8 grams Baking powder
- Make ready 10 grams Skim milk powder
- Make ready 1 tbsp Vegetable oil
- Get 150 ml Lukewarm water
- Get Filling:
- Take 250 grams Ground pork
- Get 3 large Dried shiitake mushrooms
- Prepare 100 grams Onions
- Prepare 100 grams Cooked bamboo shoot in water
- Make ready 3 tbsp Soy sauce
- Prepare 1/2 tsp Salt
- Take 1 1/2 tbsp Sugar
- Make ready 1 Ginger (grated)
- Take 2 tbsp Sesame oil
- Prepare 1 tbsp Katakuriko
Dean: Lobster dumplings are delicious, but skip the too sweet pork buns. Rebecca Arnold: Dim sum only available for brunch/lunch. Its a steamed bun bao with tender pork belly, cucumber, lettuce, and a sweet sauce. Noah Weiss: The best dumplings in Taiwan, somehow available in Bellevue.
Instructions to make Restaurant-Quality Steamed Pork Buns:
- In a bowl, mix the dough ingredients. When it comes together, knead well until smooth.
- When the surface of the dough is smooth, form into a ball, put into a bowl and cover with plastic wrap. Leave to rise for about 40 minutes or until doubled (1st rising).
- Chop the rehydrated shiitake mushrooms and onion finely. Roughly chop up the bamboo shoots. Put all the filling ingredients in a bowl and mix well.
- When the dough has doubled in size, divide into 50g portions (10 pieces).
- Roll each piece into a ball. Roll each one into a 10 cm circle with a rolling pin, and wrap the filling in each piece. (If the dough doesn't roll out easily, cover with a kitchen towel and leave for 10 minutes.)
- When the buns are formed, leave to rise again for about 15 minutes at 105°F/40°C (2nd rising).
- Put the buns in a heated steamer, cover with a lid and steam over high heat for 15 minutes.
- Ready to serve and ENJOY!
Its a steamed bun bao with tender pork belly, cucumber, lettuce, and a sweet sauce. Noah Weiss: The best dumplings in Taiwan, somehow available in Bellevue. Get the pork soup dumplings and the pork and shrimp shao mai. H K: Try pork & shrimp soup dumplings and shaved ice as dessert. Since then, the recipe has remained the same: a simple combo of roasted pork belly, hoisin sauce, lightly pickled cucumbers, and scallions on a steamed bun.
So that is going to wrap this up for this exceptional food restaurant-quality steamed pork buns recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
