Anyway, I wanted to post at least one Chinese New Year inspired recipe.
I made Chinese steamed buns but instead of steaming them I decided to bake them. I know, I know, it completely changes the texture…but they still turned out really tasty!
They do take a bit of time to make – they have to rise for 3 hours and then rest for an hour – but they are quite easy otherwise.
Chinese Baked Buns
1 Tbsp sugar
1 pkg yeast (2 1/4 tsp)
1/3 cup very warm water
3 cups flour
1 Tbsp oil
1 egg, lightly beaten
2/3 cup milk, room temp
1 lb ground pork
1/2 bag coleslaw (about 2 cups)
3 cloves garlic, minced
1/4 cup oyster sauce
1/4 cup hoisin sauce
1/4 cup sweet chili sauce
salt & pepper
3 Tbsp water
Dough – In a small bowl, dissolve the sugar and yeast in the very warm water. Mix gently and let it sit 10 minutes.
In a large mixing bowl, add flour to oil, beaten egg, and milk. Stir in yeast mixture to form a rough dough. Knead until smooth.
Place in a bowl greased with a bit of oil. Cover and place in a warm spot to rise for 3 hours.
While dough is rising, make filling.
Filling – In a large saucepan over medium heat, cook and stir ground pork until it is no longer pink. Add in the coleslaw, garlic, oyster/hoisin/sweet chili sauce, and salt & pepper. Cook until cabbage is softened, about 5 – 8 minutes. Let cool to room temp.
After 3 hours, place dough onto a floured work surface.
Roll into a long log, about an inch thick, and cut into 16 segments.
Work with 1 segment at a time – keeping the other dough covered with a tea towel so it doesn’t dry out.
Flatten piece of dough to a 3 – 4 inch circle.
Place a spoonful of the pork filling into the middle of the circle.
Pinch edges of dough closed around the filling, rolling slightly in your hand to form a ball after the edges are pinched closed. Place upside down on a cookie sheet lined with parchment paper.
Repeat with all the dough segments until you have 16 buns.
Cover buns with a tea towel and let rest for an hour.
After an hour, preheat oven to 350.
Egg wash – In a small bowl, whisk together egg and water. Using a basting or pastry brush, brush the egg wash over each bun.
Bake the buns at 350 until tops are golden brown, about 20 – 25 minutes.
Let cool for about 5 minutes before serving.
Chinese buns can also be steamed as a method of cooking. We haven’t given that method a try yet but it would be interesting to see how the texture changes.
My family really enjoyed these. Even the hubby, which surprised me as he is not a pork lover, found these pretty addicting. They reheat quite nicely in the microwave the next day too.
Gong Hey Fat Choy!