As I was contemplating what to make for dinner tonight a show featuring Chinese Dim Sum came on the TV. One look from The Husband sealed the deal and and off I went to grab one of my favorite cookbooks, Asian Dumplings by Andrea Nguyen. This really is the tell-all book about everything from Gyoza to Samosas--a true must have for any dumpling lover. I randomly flipped open the book and there they were: little white, toasty pillows stuffed of gingery pork goodness. Pork and Scallion Mini Buns it is!
First make the yeast dough.
Basic Yeast Dough
1 1/2 teaspoons rapid-rise yeast
3/4 cup lukewarm water
2 tablespoons canola oil
2 tablespoons sugar
2 teaspoons baking powder
2 1/2 cups all-purpose flour
The line up.
Put yeast in small bowl with water and set aside for 1 min. Whisk in oil and let sit till yeast bubbles.
Put rest of ingredients in food processor with the dough blade. Pulse to mix.
While food pro is running, pour in yeast mixture. Run for 20 seconds or until dough forms a ball. Water may need to be added a teaspoon at a time.
Lightly oil a clean bowl and add dough. Cover with plastic wrap and put in a warm place (oven) for 45 min. Dough should double in size
Next make the pork mixture...
Pork and Scallion Filling
10 oz ground pork
2 teaspoons minced ginger
1/4 cup scallions
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon salt
1 tablespoon soy sauce
2 teaspoons rice wine
2 teaspoons sesame oil
1 tablespoon water
Add all your wet ingredients first.
Then peel your ginger. I prefer to do this with a spoon, just scrape the skin right off.
Mince ginger. You can use a grater or knife.
Add to wet ingredients.
Wash and slice scallions.
I prefer to slice on a diagonal.
Use both the white and green parts. No wasting here!
Add pork and mix all ingredients well. Let sit for at least 30 min.
While your pork and dough are doing their thing, mix up a little dipping sauce for these babies...
1/4 cup soy sauce
1/8 cup rice wine
1 tablespoon fresh minced ginger
3 scallions sliced
1 teaspoon sugar
1 teaspoon sesame oil
Mix all ingredients together and simmer on stove top for 10 min.
Now it's time to assemble.
Lightly flour your work surface. Brightly painted nails are totally optional here.
Spill out your risen dough onto work surface.
Flatten out into a disk and cut in half.
Roll into a 12-14 inch log.
Cut into 16 even pieces.
Roll each piece into a ball and then flatten out into a 2 1/2 circle. You can use a small rolling pin or your hands work just as well.
Use a knife to put about 2 teaspoons of pork filling in center of dough round.
Pinch corners shut all around...
until you have yourself a little dough pouch. Aren't they cute?!! Well, almost as cute as these buns...
Sorry about that. Now back to the pork buns...
Place on a parchment sheet lined baking tray and cover with plastic wrap. Let sit for 30 min or until they double in size.
Next, in a skillet, heat 1 tablespoon of oil on med-high heat. Brown the smooth side of the dumplings for 1 to 2 min.
Then add about 1/4 water and put a lid on to steam.
After about 6 min they are done!
Transfer to a serving plate...
Serve with your dipping sauce and hot sauce...