Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced carrots
- 1/4 cup diced pineapple
- 1/4 cup diced celery
- 1/2 pound ground pork
Special Equipment Needed:
- Mixing bowl
- Rolling pin
- Baking sheet
- Skillet
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Add the warm water and vegetable oil, and mix until a dough forms.
3. Knead the dough for 5 minutes, then cover and let it rest for 30 minutes.
4. Preheat the oven to 350°F.
5. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
6. Cut out circles using a biscuit cutter or the rim of a glass.
7. Place the circles on a baking sheet and bake for 15 minutes.
8. Meanwhile, in a small bowl, combine the sugar, vinegar, ketchup, soy sauce, cornstarch, garlic powder, onion powder, ground ginger, black pepper, and red pepper flakes.
9. Heat a large skillet over medium heat and add the pork.
10. Cook the pork for 5 minutes, then add the onion, bell pepper, carrots, pineapple, and celery.
11. Cook for an additional 5 minutes, then add the sauce mixture.
12. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
13. To assemble the buns, spoon the pork mixture onto the baked dough circles.
14. Fold the dough over the filling and pinch the edges to seal.
15. Place the buns on a baking sheet and bake for 15 minutes.
Time:
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8 buns
Nutritional Information:
Calories: 285
Fat: 11g
Carbohydrates: 29g
Protein: 13g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with olive oil.
- White vinegar can be substituted with apple cider vinegar.
- Ketchup can be substituted with tomato sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot powder.
Variations:
- The pork can be substituted with ground beef, chicken, or turkey.
- The vegetables can be substituted with other vegetables such as mushrooms, zucchini, or broccoli.
- The pineapple can be substituted with other fruits such as apples or peaches.
Tips and Tricks:
- The dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- The filling can be made ahead of time and stored in the refrigerator for up to 3 days.
- The buns can be frozen for up to 3 months.
Storage Instructions:
The buns can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The buns can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
The buns can be served on a platter with a side of dipping sauce.
Garnishes:
The buns can be garnished with chopped green onions or sesame seeds.
Pairings:
The buns can be served with a side of steamed rice or noodles.
Suggested Side Dishes:
The buns can be served with a side of steamed vegetables or a salad.
Troubleshooting Advice:
If the dough is too sticky, add more flour.
If the dough is too dry, add more water.
Food Safety Advice:
Cook the pork to an internal temperature of 165°F.
Food History:
Sweet and sour pork buns are a popular Chinese dish that is believed to have originated in the 19th century.
Flavor Profiles:
Sweet and sour pork buns have a sweet and tangy flavor from the combination of sugar, vinegar, and ketchup.
Serving Suggestions:
Sweet and sour pork buns can be served as an appetizer or as a main dish.
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Region: Chinese