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5. Transfer the dough to a well-floured surface and knead the dough by hand
for about 10 minutes until it is smooth and elastic. Shape the dough into a
ball and cover with a dampened kitchen towel. Let the dough rest at room
temperature for 1 hour.
6. Meanwhile, line the baking pan with a piece of parchment and take pork out
of the refrigerator. Lay a large piece of wax paper on the counter where you
will be filling the buns.
7. Lightly flour the work surface and roll the dough into a log, about 16 inches
long. Cut the log into 16 equal pieces, about 2 ounces each.
8. Working with one piece of dough at a time and keeping the rest covered
with the damp towel, roll each piece of dough into a very flat round, about
4 to 5 inches in diameter. Fill each dough in the center with 2 heaping
tablespoons of the shredded pork. It may seem like a lot but the dough will
stretch as you pull it around the filling. Gather the dough up and around the
filling by pleating along the edges. Pinch the pleats together, making a little
neck on the bun, and twist firmly to seal.
9. Put the bun on the wax paper and cover with another damp towel. Repeat
with remaining dough and filling until all buns have been made.
10. Put half of the buns on the baking tray, keeping the remaining 8 covered.
Put the tray in the oven with the rack in the middle rack position and set to
Steam at 210 °F for 30 minutes, until dough is cooked through.
Remove the buns and re-line the tray with new parchment and repeat
with remaining buns.
11. Serve immediately.
Nutritional information per bun:
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Two-Beet Salad with Champagne Vinaigrette
This salad presents beautifully and can quickly
turn any meal into a special occasion.
Active Time: 15 minutes Total Time: 1 hour 5 minutes
Makes 6 servings
2 red beets (about 8 ounces), peeled and cut into wedges
2 yellow beets (about 8 ounces), peeled and cut into wedges
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup Champagne Vinaigrette (recipe follows)
3 cups mixed greens
1½ ounces soft goat cheese, crumbled
½ cup chopped hazelnuts, toasted
1. In a medium bowl, toss beets with oil, salt and pepper until evenly coated.
Arrange the beets in a single layer on the baking pan and put in the oven
with the rack in the middle rack position. Set the oven to Broil Steam at
500˚F for 30 minutes.
2. To assemble the salads, put the greens in a medium bowl and add the
vinaigrette, 1 tablespoon at a time, to evenly coat the leaves, until desired
seasoning is achieved. Divide the dressed greens evenly among plates and
top each with a bit of goat cheese, nuts, and 4 to 5 beet wedges.
Note: Do not dress greens until ready to serve or they will become soggy.
Nutritional information per serving:
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