Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup warm water
- 1/2 pound ground pork
- 1/2 pound cooked shrimp, chopped
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons green onions, chopped
Special Equipment Needed:
- Stand mixer
- Baking sheet
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, baking powder, sugar, and salt. Add the vegetable oil and warm water and mix until a soft dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 5 minutes. Place the dough in a lightly greased bowl and cover with a damp cloth. Let the dough rest for 30 minutes.
3. Meanwhile, in a large skillet, cook the ground pork over medium heat until it is no longer pink. Add the chopped shrimp, soy sauce, sesame oil, garlic, ginger, and green onions. Cook for an additional 5 minutes, stirring occasionally.
4. Preheat the oven to 375°F.
5. Divide the dough into 12 equal pieces. Roll each piece into a ball and then flatten it into a disc. Place a heaping tablespoon of the pork and shrimp mixture in the center of each disc.
6. Gather the edges of the dough up around the filling and pinch them together to seal. Place the buns on a lightly greased baking sheet.
7. Brush the tops of the buns with a little water and bake for 20 minutes, or until golden brown.
Time:
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 12 buns
Nutritional Information:
Calories: 220
Fat: 9g
Carbohydrates: 22g
Protein: 12g
Substitutions for Ingredients:
- Ground pork can be substituted with ground beef or turkey.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil.
Variations:
- The filling can be changed to include different vegetables such as mushrooms, bell peppers, or carrots.
- The buns can be filled with other proteins such as chicken, beef, or tofu.
Tips and Tricks:
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- The filling can also be made ahead of time and stored in the refrigerator for up to 3 days.
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 the oven at 350°F for 10 minutes or in the microwave for 1 minute.
Presentation Ideas:
The buns can be served on a platter with a dipping sauce such as soy sauce or sweet and sour sauce.
Garnishes:
The buns can be garnished with sesame seeds or chopped green onions.
Pairings:
The buns can be served with a side of steamed vegetables or a salad.
Suggested Side Dishes:
The buns can be served with steamed rice or noodles.
Troubleshooting Advice:
If the dough is too dry, add a little more water. If the dough is too wet, add a little more flour.
Food Safety Advice:
The cooked pork and shrimp should be stored in the refrigerator and consumed within 3 days.
Food History:
Pork and shrimp 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 ginger.
Serving Suggestions:
The buns can be served as an appetizer or as a main course.
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Region: Chinese