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Steamer Module Recipes 17
Pork Vegetable Buns
Makes 18 buns.
Buns:
1 Tbsp
(15 ml) sugar
1 pkg
(8 g) active dry yeast
1
1
/2 cups (360 ml) water, 105°F (40°C) – 115°F (45°C)
4 cups
(480 g) our
1 Tbsp
(15 ml) salt
1 tsp
(5 ml) oil
Filling:
2 Tbsp
(30 ml) sesame oil
2 cups
(300 g) broccoli slaw
1 lb
(.5 kg) ground pork
2 green onions, chopped
1
/4 cup (60 ml) soy sauce
2 tsp
(10 ml) cornstarch
1
/2 tsp (2 ml) ground ginger
METHOD
To make dough: Mix 1 tablespoon (15 ml) sugar and yeast
in water. Let stand 10 minutes or until foamy. Combine
our, salt and oil in 14-cup
(3.3 L) food processor bowl.
Start food processor running and slowly pour yeast
mixture into food processor bowl. Process until dough
forms. Allow processor to knead dough for 45 seconds.
Remove dough from bowl and place in glass bowl. Pour 10
cups
(2.4 L) water into the steamer basin. Preheat the Wolf
steamer module to 140°F
(60°C). Place bowl on perforated
insert pan in steamer. Let rise for 30 minutes to 1 hour
or until doubled in bulk. Turn out onto a oured surface.
Cover with a cloth and let stand 3 to 5 minutes.
To make lling: While dough is rising, heat wok on high
for approximately 5 minutes, or until hot. Add sesame oil.
Add pork and cook 1 to 2 minutes, breaking up meat as
it cooks. Add slaw and onions; continue to cook for 3 to
4 minutes or until pork is no longer pink. Combine soy
sauce, cornstarch and ginger and mix into meat mixture.
Continue to cook in wok until all liquid is absorbed. Let
cool completely.
To make buns: Divide dough into 18 pieces and shape into
balls. Allow dough to relax for approximately 15 minutes,
then roll each into a 4"
(102) diameter circle on oured
surface. Place approximately 2 tablespoons
(30 ml) lling in
center of each ball. Pleat edges of circle, lifting sides over
lling and twist together at the top. Repeat with remaining
dough and lling. Arrange 9 buns on greased perforated
insert pan, leaving 1"
(25) between each bun. Repeat with
remaining buns, placing them under a damp cloth. Heat
the steamer module to HIGH, covered with the glass lid.
After reaching temperature, carefully place insert pan in
steamer. Cover with the glass lid. Steam 12–14 minutes or
until dough is done. Remove from insert pan and repeat
with remaining buns. Serve hot.