Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 2 cups shredded cooked pork
- 1 cup pickled cabbage, chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 2 cloves garlic, minced
Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, sugar, and salt.
2. Add the warm water and vegetable oil and mix until a soft dough forms.
3. Knead the dough for 5 minutes until it is smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. In a separate bowl, combine the pork, pickled cabbage, soy sauce, rice wine, and garlic.
6. Roll the dough out on a lightly floured surface to a thickness of 1/4 inch.
7. Cut the dough into 3-inch circles.
8. Place a heaping tablespoon of the pork and pickled cabbage mixture in the center of each circle.
9. Fold the edges of the dough up and over the filling, pinching to seal.
10. Place the buns on a parchment-lined baking sheet.
11. Brush the tops of the buns with sesame oil.
12. Bake in a preheated 375°F oven for 15 minutes, or until golden brown.
Time:
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Temperature: 375°F
Serving Size: Makes 12 buns
Nutritional Information:
Calories: 150
Fat: 5g
Carbohydrates: 18g
Protein: 8g
Substitutions for Ingredients:
- For the pork, you can substitute ground beef or turkey.
- For the pickled cabbage, you can substitute sauerkraut or kimchi.
- For the soy sauce, you can substitute tamari or coconut aminos.
- For the rice wine, you can substitute dry sherry.
Variations:
- For a vegetarian version, you can omit the pork and use extra pickled cabbage.
- For a vegan version, you can omit the pork and use extra pickled cabbage and substitute the sesame oil with coconut oil.
Tips and Tricks:
- For best results, use freshly cooked pork for the filling.
- To make the buns extra flavorful, add 1 teaspoon of five-spice powder to the filling.
Storage Instructions:
The buns can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The buns can be reheated in a preheated 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
The buns can be served on a platter with a side of soy sauce for dipping.
Garnishes:
The buns can be garnished with chopped scallions or sesame seeds.
Pairings:
The buns can be served with a side of steamed vegetables or a salad.
Suggested Side Dishes:
- Steamed vegetables
- Salad
- Fried rice
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it is the right consistency.
- If the dough is too wet, add a tablespoon of flour at a time until it is the right consistency.
Food Safety Advice:
- Be sure to cook the pork thoroughly before using it in the filling.
- Be sure to store the buns in an airtight container in the refrigerator.
Food History:
Pork and pickled cabbage buns are a traditional Chinese dish that has been enjoyed for centuries.
Flavor Profiles:
The buns are savory and slightly sweet, with a hint of garlic and the tang of pickled cabbage.
Serving Suggestions:
The buns can be served as an appetizer or as a main dish.
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Region: Chinese