Asian Cooking Night: Part 1
November 16, 2011 § 4 Comments
Last week my friends and I had an Asian Cooking Night. The week before we had a homemade pasta night! Cooking Nights are a really fun idea that I encourage you to do with your group of foodie friends! Pick a theme, invite some friends, drink some wine, cook, and have a fun and delicious night! We made so much great Asian food that I can only do one dish at a time, hence the part 1.
These steamed buns were probably my favorite dish of the night. I had never had them before! The pork filling added just enough of a salty bite to the light and fluffy dough.
Start by making the dough and rolling it out into little disks. Then fill each disk with a spoonful of the pork filling and pinch the sides of the dough together to form a seam on the bottom.
One of the guests had a large steamer, which we used to steam the buns. I found a smaller one from SurLaTable that was $20.00. It is the same thing, but will just take a few more batches!
Don’t forget the wine! It makes every cooking night better!
- Bun dough
- 1 tablespoon active dry yeast
- 1 teaspoon white sugar
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking powder
- Prepared Pork Filling
- 1/2 pound boneless pork loin roast
- 1/2 cup barbecue sauce
- 3 tablespoons shallots, chopped
- 1/3 cup chicken broth
- 1 tablespoon dark soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- For the dough, mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes. Mix in 1/2 cup warm water, 1 1/2 cups flour, 1/4 teaspoon salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Let stand covered until double, about 30 minutes.
- Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
- Roll each dough ball out into a circle. Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium, the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
This recipe is from Allrecipes website. I am not sure of the exact recipe we used, but this recipe is very similar.
Makes 24 Steamed Buns