Mom Yeasting's BBQ Pork Buns
Submitted by: Joseph Wu
Latest update: March 20, 2008
Use a chinese soup bowl to start. Add 2 tbsp dry yeast (level) with 1/2 warm water (not hot, or it'll cook/wreck the yeast) + a pinch of sugar. Mix together and wait 10 minutes to rise.
Use a BIG bowl and mix together:
Mix all together + the yeast mixture once it's risen. (In the meantime, turn on the oven to get it warm, but not TOO hot to cook/bake anything.)
Knead until (really) smooth--if too dry, add some warm water.
Cover bowl--she uses a big cooking lid to cover the whole thing. As soon as oven is warm, turn it off and place bowl inside until it expands 2x (approx. 1.5 hrs).
Once it's expanded, you can work the dough a little and start rolling out little circles to wrap the buns (makes approx 25 buns):
Step 3 - The Filling:
Step 4 - Putting it all together:
Then place them on a pan (non-stick is best so the buns won't fall apart upon moving) and put in a warm (NOT HOT) oven again to rise 2x.
THEN, transfer to a tin foil pie pan and place in a big pot/wok/steamer and steam on high heat for 10 minutes.
Yummy deliciousness to follow....