Reviews (2)

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5 Ratings

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Martha Stewart Member

Rating: Unrated

05/28/2010

                The dough isn't like conventional bread and doesn't rise like yeast breads. The baking powder is all you need.

Martha Stewart Member

Rating: Unrated

10/27/2009

                I notice the recipe doesn't require yeast.  I just want to make sure before making it.  Any responses and tips will be appreciated.

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Eileen Yin-Fei Lo’s Steamed Pork Buns

Recipe Summary

Yield: Makes 16

Ingredients

For the Filling

5 tablespoons Homemade Chicken Stock

1 tablespoon oyster sauce

2 1/2 teaspoons sugar

2 1/4 teaspoons tapioca starch

2 teaspoons ketchup

1 1/2 teaspoons dark soy sauce

Pinch freshly ground white pepper

1 tablespoon peanut oil

1 small onion, cut into 1/4-inch pieces

3/4 cup Asian Barbecued Pork

1 1/2 teaspoons Chinese rice wine or gin

1 teaspoon toasted sesame oil

For the Dough

2 1/4 cups bleached all-purpose flour

1/2 cup sugar

3 1/4 teaspoons baking powder

6 tablespoons milk

2 tablespoons melted lard or peanut oil

Gallery

Eileen Yin-Fei Lo’s Steamed Pork Buns

Recipe Summary

Yield: Makes 16

Eileen Yin-Fei Lo’s Steamed Pork Buns

Eileen Yin-Fei Lo’s Steamed Pork Buns

Eileen Yin-Fei Lo’s Steamed Pork Buns

Recipe Summary

Yield: Makes 16

Recipe Summary

Yield: Makes 16

Yield: Makes 16

Makes 16

Ingredients

Ingredients

  • 5 tablespoons Homemade Chicken Stock

  • 1 tablespoon oyster sauce

  • 2 1/2 teaspoons sugar

  • 2 1/4 teaspoons tapioca starch

  • 2 teaspoons ketchup

  • 1 1/2 teaspoons dark soy sauce

  • Pinch freshly ground white pepper

  • 1 tablespoon peanut oil

  • 1 small onion, cut into 1/4-inch pieces

  • 3/4 cup Asian Barbecued Pork

  • 1 1/2 teaspoons Chinese rice wine or gin

  • 1 teaspoon toasted sesame oil

  • 2 1/4 cups bleached all-purpose flour

  • 1/2 cup sugar

  • 3 1/4 teaspoons baking powder

  • 6 tablespoons milk

  • 2 tablespoons melted lard or peanut oil

Directions

Making the filling: In a small bowl, combine chicken stock, oyster sauce, sugar, tapioca starch, ketchup, soy sauce, and white pepper; set aside.

Heat a wok over high heat for 40 seconds and add oil. Coat wok with oil using a spatula. When a wisp of white smoke appears, add onion. Lower heat to medium, and cook until onion turns light brown, about 2 minutes. Raise heat to high, add pork, and cook, stirring, for 2 minutes. Add wine, and stir to combine.

Stir the reserved stock mixture and add it to the wok. Cook, stirring, until the sauce thickens and turns brown, 1 to 1 1/2 minutes. Add sesame oil, and stir to combine. Transfer to a shallow dish. Cool to room temperature. Refrigerate uncovered, for at least 4 hours or up to overnight.

Making the dough: On a clean work surface, combine flour, sugar, and baking powder. Make a well in the center, add milk gradually, and combine flour mixture with fingers. When milk is absorbed, add 3 tablespoons water, and work dough with fingers. Add lard, and continue to work dough with fingers. Using a dough scraper, gather dough in one hand and knead it with the other. Knead until dough is smooth and elastic, 12 to 15 minutes. (If dough is dry, add 1 teaspoon water at a time and continue to knead. If dough is wet, sprinkle a bit of flour on work surface and on hands and continue working it.) When dough is elastic (it will bounce back if you poke it lightly), cover with plastic wrap and let rest 1 hour.

Prepare the buns: Cut sixteen 2 1/2-inch squares of parchment or waxed paper. Bring a pan of water to a boil. Roll dough into a cylinder 16 inches long. Cut into 1-inch pieces. Roll each piece into a ball. Work with one piece at a time; cover those not being used with a piece of plastic wrap. Press down lightly on a ball of dough; then, with fingers, press a well into the center. Place 1 tablespoon filling into the well, and pleat the dough with fingers until filling is completely enclosed. Repeat for all 16.

Place buns on parchment squares, and place in steamer at least 2 inches apart to permit expansion. Cover steamer. Place over boiling water, and steam until dough is fluffy and dry and filling is hot, 12 to 20 minutes. Remove buns from steamer, and repeat with remaining buns. Serve warm.

Reviews (2)

Add Rating & Review

5 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

05/28/2010

                The dough isn't like conventional bread and doesn't rise like yeast breads. The baking powder is all you need.

Martha Stewart Member

Rating: Unrated

10/27/2009

                I notice the recipe doesn't require yeast.  I just want to make sure before making it.  Any responses and tips will be appreciated.

Reviews (2)

Add Rating & Review

5 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

5 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

5 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

5 Ratings

5 star values:

                                  3

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 3
  • 4 star values:
  • 1
  • 3 star values:
  • 1
  • 2 star values:
  • 0
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

05/28/2010

                The dough isn't like conventional bread and doesn't rise like yeast breads. The baking powder is all you need.

Martha Stewart Member

Rating: Unrated

10/27/2009

                I notice the recipe doesn't require yeast.  I just want to make sure before making it.  Any responses and tips will be appreciated.

Martha Stewart Member

Rating: Unrated

05/28/2010

                The dough isn't like conventional bread and doesn't rise like yeast breads. The baking powder is all you need.

Rating: Unrated

Rating: Unrated

10/27/2009

                I notice the recipe doesn't require yeast.  I just want to make sure before making it.  Any responses and tips will be appreciated.

All Reviews for Eileen Yin-Fei Lo’s Steamed Pork Buns

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Eileen Yin-Fei Lo’s Steamed Pork Buns

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest