Recipe(tried): Chinese Steamed Buns - Plain and Pork Filled

CHINESE STEAMED BUNS
Plain and Pork Filled

Here is a recipe that I adapted from several sources. I've used it for Chinese Steamed Buns and Chinese Steamed Pork Buns and my family can't get enough of them.

1 1/2 cups warm water (100 degrees F)
1 Tablespoon active dry yeast or 1 packet
1 Tablespoon granulated sugar
4 cups bread flour
2 Tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons cooking oil
OPTIONAL FILLING:
About 1/2 cup pulled pork
3 Tbsp hoisen sauce
1/4 tsp 5-spice powder

In a two-cup measuring cup, stir yeast into warm water along with 1 tablespoon of sugar. Let stand for 15-minutes, until bubbly.

Place flour, remaining sugar, baking powder and salt into a stand mixer fitted with dough hook. Turn on mixer to medium speed and add yeast/water to dry ingredients in mixer. When dry ingredients are moistened, add cooking oil to mixer. Add a little flour or water as needed to form moist, non-sticky dough. Knead for 10 minutes.

Place dough in covered bowl and allow to rise 1 1/2 hours in a warm place.

Punch down dough and divide into 16-pieces. For plain steamed buns, roll each piece into a ball and place on a small piece (3 x 3 inches) of parchment paper for each bun.

If you wish, mix pulled pork with hoisen sauce and 5-spice powder.

Flatten each of the 16 pieces of dough into a 3 inch circle, place a teaspoon or two of pork filling in center of dough and pull dough around filling and pinch closed at top. Place each bun on a small piece (3 x 3 inches) of parchment paper.

Allow buns to rise 1 to 1 1/2 hours.

Steam for 20-minutes.

Makes 16 steamed buns or pork buns