Jennifer Beals Steamin' Pork Buns
These filled pastries are so delicious, they'll make a "maniac" out of even the quietest steelworkers/dancers.
You will need:
For the Buns:
- 3/4 cup lukewarm water
- 1 Tbsp active dry yeast
- 2 Tbsp sugar
- 1 Tbsp vegetable oil
- 2 1/2 cups flour
- 1 sweat shirt, strategically ripped
For the Pork:
- 8 oz pork tenderloin, cut in 1/4-inch cubes
- 2 Tbsp soy sauce, mixed with 1 Tbsp corn starch
- 1 Tbsp dry sherry
- 2 scallions, minced
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 2 Tbsp hoisin sauce
- 1 Tbsp sugar
- 1 Tbsp peanut oil
1. Get those buns moving: In a small bowl, combine the warm water, yeast, sugar, and the oils. Whisk vigorously and set aside in a warm place until the yeast begins to bubble, about 10 minutes.
2. Sift 2 cups of flour into a medium mixing bowl. Gradually pour in the water and yeast mixture, stirring with a wooden spoon until the dough forms a cohesive mass.
3. Turn the dough out onto a lightly floured surface and knead for 5 minutes, adding only as much flour as needed to keep the dough from sticking.
4. Place the dough in an oiled bowl, cover with plastic wrap and set aside in a warm spot until double in bulk, about 45 minutes.
5. While the dough rises, combine the pork with the soy, sherry, scallion, ginger, garlic, hoisin sauce, and sugar.
6. Heat peanut in a wok or heavy skillet over high heat. Add the pork mixture and stir fry 2-3 minutes. Remove from heat and cool to room temperature.
7. Remove dough to a lightly floured board and roll into a cylinder, 2 inches wide and 12 inches long. Cut into 12 pieces; flatten each piece into a 3-inch disc.
8. Place 2 Tbsp of filling in the center of each disc. Gather the dough around the filling in small pleats: twist and pinch together to seal.
9. Place each of the buns on a small sheet of foil or parchment, cover with a damp cloth and let rise 30 minutes in a warm spot.
10. Arrange in a single layer on a plate or steamer basket and steam 10-15 minutes over rapidly boiling water. Eat warm or let cool to room temperature, wrap, and refrigerate.
11. End up with pork buns of steel?: Don't fret if your buns don't puff as proudly as you'd like, they'll still be hot and tasty (and you can always call in your pork bun stand-in for the close-ups).