Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer
- For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.
- In a medium bowl, mix together the pork, ginger and scallions. Set aside
- Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter. Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits. Cover each with a remaining rolled-out biscuits. Gently press the biscuits together all the way around the filling and to the edges. Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun. Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter. (If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.) Place the sealed buns onto a sheet tray and cover with plastic wrap. Repeat with the remaining ingredients.
- Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes.
- While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar. Serve with the buns.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cat Burger
[email protected]This recipe is a great way to save money on takeout. The buns are just as good as the ones from my favorite restaurant, and they're a lot cheaper.
Gina Carr
[email protected]These buns were the perfect appetizer for my party. They were easy to make ahead of time, and they were a big hit with my guests.
Isaiah Pellew
[email protected]I added a bit of chili powder and cumin to the pork filling to give it a little kick. It was the perfect amount of spice.
Cazanova ana
[email protected]I made a few modifications to make this dish healthier. I used whole wheat flour for the buns, and I used lean ground pork for the filling. The buns were still delicious, and they were a lot better for me.
I knew it
[email protected]These buns were a lifesaver on a busy weeknight. They were quick and easy to make, and my kids loved them.
Amandi Obadiegwu
[email protected]This was my first time making steamed pork buns, and they turned out great! The instructions were easy to follow, and the buns were cooked perfectly.
Badon Khan
[email protected]I thought the buns were a bit bland, but the hoisin dipping sauce really helped to bring out the flavor. Overall, I enjoyed the dish.
Hamayoon Mureed
[email protected]5 stars! These buns were easy to make and absolutely delicious. I'll definitely be making them again.
Chosen One
[email protected]I'm not usually a fan of steamed buns, but these were surprisingly good. The dough was soft and chewy, and the pork filling was savory and juicy.
Brilliant NS Marvelous
[email protected]These steamed pork buns were a hit at my dinner party! The filling was moist and flavorful, and the buns were fluffy and light. The hoisin dipping sauce added the perfect finishing touch.