Homemade Pepper Buns

Name: Homemade Pepper Buns
Yield: Makes 4 small buns
Ingredients: All-purpose flour...2 tablespoons (30g); Unsalted butter...1 tablespoon (16g); All-purpose flour...1 1/2 tablespoons (20g); Unsalted butter...1/4 teaspoon (1g); Water...as needed; Lean pork, cut into chunks...2 ounces (60g); teaspoon Potato starch...1/2; Water...1 teaspoon (5cc); Mirin...1/2 teaspoon (3cc); Soy sauce...1 teaspoon (5cc); Whole black peppercorns...8; pinch Five-spice powder...a; tablespoon Chopped green onions...1

sumi @sumi_6827609

I love lean pork pepper buns, but they're hard to find and often have a strong flavor. Making them myself lets me create the perfect version. The ingredients are simple, and the process is easier than I expected. The crust is flaky with a light buttery taste, and the filling is fresh and flavorful. They're light and perfect for a late-night snack or breakfast.

sumi @sumi_6827609

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Ingredients

Makes 4 small buns

All-purpose flour...2 tablespoons (30g)
Unsalted butter...1 tablespoon (16g)
All-purpose flour...1 1/2 tablespoons (20g)
Unsalted butter...1/4 teaspoon (1g)
Water...as needed
Lean pork, cut into chunks...2 ounces (60g)
teaspoonPotato starch...1/2
Water...1 teaspoon (5cc)
Mirin...1/2 teaspoon (3cc)
Soy sauce...1 teaspoon (5cc)
Whole black peppercorns...8
pinchFive-spice powder...a
tablespoonChopped green onions...1

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Steps

1

Mix 2 tablespoons (30g) flour with 1 tablespoon (16g) unsalted butter. Knead and divide into 4 pieces to make the oil dough.
2

Mix 1 1/2 tablespoons (20g) flour with 1/4 teaspoon (1g) unsalted butter and enough water to form a dough that's not sticky and easy to knead. Place in a plastic bag and let rest for 1 hour. Divide into 4 pieces to make the water dough.
3

Crush the black peppercorns in a mortar and pestle until coarsely ground.
4

Finely chop the lean pork. Mix with potato starch, water, mirin, soy sauce, the crushed black pepper from step 3, and five-spice powder. Mix well by hand and refrigerate for 2 hours.
5

Wrap each piece of water dough (from step 2) around a piece of oil dough (from step 1). Roll out to about 4 1/2 inches (11cm), roll up, and place in a plastic bag to rest for 30 minutes.
6

Turn each piece 90 degrees, roll out to about 5 inches (13cm), roll up, and place in a plastic bag to rest for 30 minutes. Repeat this step once more. Finally, roll out to about 4 3/4 inches (12cm), fold into quarters, let rest for 10 minutes, then flatten and roll out to 1/8 inch (3mm) thick to finish the dough wrappers.
7

Take 1/4 of the pork filling from step 4 and 1/4 of the chopped green onions. Wrap them in a dough wrapper from step 6. It's okay if you can't fully seal the bun. Place on a baking sheet lined with parchment paper.
8

Bake in a preheated oven at 400°F (200°C) for about 10 minutes, or until the meat is cooked through.