Asian Buns

The Blog Tech put in a request for one of his favorites....Asian pork buns.


You use 2 pounds of ground pork.


Julia Chow was helping out. You know, just in case I dropped some pork. I tried to get her to smile for the camera.


She refused to cooperate.


Add a bunch of chopped cilantro to the pork.


Then add about 6 cloves of diced garlic.


Slice a bunch of green onions.


Then add 2 tablespoons of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of fish sauce and 4 tablespoons of grated fresh ginger.


Add two large eggs.


Mix thoroughly and refrigerate overnight so the flavors develop. Before forming the buns, fry a small piece of the filling to check for flavor. Adjust as needed.


The next day, make the dough. Pour 1 1/2 cups of water in your mixer bowl. Add 1/2 cup of oil and some salt and pepper. Then add 5-6 cups of flour until you have a smooth dough.



Let the dough sit for about 1/2 hour.


Split the dough into 2 pieces.


Cut each piece into 8 pieces.


Roll each piece out into a 6 inch round.


Place a scoop of the pork mixture in the middle of each round.


Fold all four sides to the middle.


Pull the four corners into the middle and pinch together.


Then twist it together.


Place the buns pinched side down on an oiled cookie sheet.


Heat a combination of vegetable oil and sesame oil in a frying pan and place some of the buns in it seam side down.

Press them to flatten with a spatula. Allow these to cook over medium high heat for 5-6 minutes. When they are golden brown, flip them over and cook for another 5-6 minutes.


While they are cooking, make the dipping sauce. Pour a bottle of sweet chili sauce into a bowl and add 3 tablespoons of hoisin sauce, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and as much srirachi as you like.


Whisk to combine.



Serve the sauce on the side for dipping.


These can be eaten warm or at room temperature. They are great packed in lunches.

Comments

These could be my new favorite too!

Thanks for sharing.

Wishing you a fine day.

xoxo to "Julia Chow"
you got me good with this one...

i am making these a.s.a.p. !!!!
HappyCrone said…
YUM! These are much like Pow Wow Burgers that I make. Something about meat in a lovely little pouch and fried makes me warm and fuzzy!
Texan said…
I am so making these with my BBQ tofu! YUMMY!

A person could stuff these babies with lots of things! again YUMMY
SharleneT said…
Oh, yummy! Gotta try these, with probably a little less 'hot' sauce. Tummy's not happy with hot, these days. Julia Chow, I hope, was given something for her watchfulness. Come visit when you can...
This is a must do! But lazy as I am I wonder, can I make them in the owen? Or do You think they will be better in the frying pan?

Have a great day now!
Christer.
Pricilla said…
They do look delicious.
I thought they were steamed. No?
OMG! These look like something I'll be making on a regular basis. I can see all kinds of possibilities with this recipe.
luckybunny said…
I have so been craving these forever but didn't know how to make them! Now I've just got to try this recipe, it looks and sounds fantastic!
Mina said…
Wow! I must try these.
Suzie said…
You make the most unique dishes!! And these are just too cool!! Portable too!

I'm happy to see that Julia Chow is still keeping her position in the kitchen. I thought that perhaps she had retired from her culinary pursuits.