Thursday, March 31, 2011

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.