Pork-and-Cabbage-Filled Buns

For a festive party finish, top the Chinese dim sum-style buns with black and white sesame seeds.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

1.0 by 1 people

Rate This!

  • Makes: 15 servings
  • Makes: 15 buns
  • Prep: 40 mins
  • Rise: 1 hr
  • Bake: 15 mins 350°F

Pork-and-Cabbage-Filled Buns

Directions

  1. In a large mixing bowl, stir together 1-1/2 cups of the flour and the yeast. In a small saucepan, heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture; add one of the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).
  3. Meanwhile, prepare Pork-and-Cabbage Filling. Set the filling aside to cool.
  4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 15 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Cover and let rest for 10 minutes.
  5. Preheat oven to 350 degrees F. Line an extra-large baking sheet with foil; grease foil. Roll or pat each ball of dough into a 4-inch circle. Brush edges with a little water. Place 2 tablespoons filling in center of each circle. Bring up edges of dough around filling, stretching dough just until edges meet; pinch to seal. Place buns seam side down on prepared baking sheet.
  6. In small bowl, combine remaining egg and the 1 tablespoon water. Brush evenly over buns. If desired, sprinkle with sesame seeds.
  7. Bake for 15 to 18 minutes or until buns are golden brown. Transfer buns to a wire rack; cool slightly. Serve warm. If desired, garnish the platter with bok choy leaves. Makes 15 buns.

From the Test Kitchen

Prepare and bake buns as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw buns, covered, overnight in the refrigerator. Wrap buns in foil and bake in a 300 degree F oven about 15 minutes or until heated through.

Pork-and-Cabbage Filling

Directions

  1. In a small bowl, stir together soy sauce, cornstarch, sugar, toasted sesame oil, and pepper; set aside. In a large skillet, melt 1 tablespoon of the butter. Add ginger and garlic; cook and stir 15 seconds. Add bok choy, mushrooms, carrot, and green onion; cook and stir for 2 minutes. Remove mixture from skillet. Melt remaining 1 tablespoon butter in skillet; add pork. Cook and stir about 2 minutes or until pork is no longer pink. Return vegetable mixture to skillet. Add soy sauce mixture. Cook and stir for 2 minutes.
Pin
Oops, we're sorry. Something went wrong. Please try again later.
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close