Xi'an Steamed Buns

Name: Xi'an Steamed Buns
Total time: 2100 s
Cuisine: American
Ingredients: Fresh Carrot for texture and color inside optional; 1/2 lb Pork; 1/4 c Kimchi; 1 tsp Dark Soy Sauce; 2 tbsp Ponzu Sauce; 1 tbsp Honey (Orange blossom if possible); 1 tsp Chinese All Spice; Red Chili Flakes to preferred spice; 1/2 tsp Rice Wine Vinegar; 560 g Plain Flour; 11 g Instant Dry Yeast; 1/2 tsp Salt(optional); 1 tsp Baking Powder; 30 g Fine Sugar; 30 g Vegetable Oil; 320 g Whole Milk; 280 g Plain Flour; 5.5 g Instant Dry Yeast; 1 tsp Baking Ppwder; 15 g Fine Sugar; 3 pg Vegetable Oil; 160 g Whole Milk; 1 1/2 tbsp Cocoa Powder; 1 tbsp Ponzu Sauce; 1 tsp Honey; Medium Pinch of Kimchi; Pinch Nutmeg; Pinch Clove

Brandon D @cook_24423037

Xi'an Steamed Buns

Brandon D @cook_24423037

Saved

Ingredients

35min

Filling
Fresh Carrot for texture and color inside optional
1/2 lbPork
1/4 cKimchi
1 tspDark Soy Sauce
2 tbspPonzu Sauce
1 tbspHoney (Orange blossom if possible)
1 tspChinese All Spice
Red Chili Flakes to preferred spice
1/2 tspRice Wine Vinegar
Plain Dough for Marbled Steam Buns
560 gPlain Flour
11 gInstant Dry Yeast
1/2 tspSalt(optional)
1 tspBaking Powder
30 gFine Sugar
30 gVegetable Oil
320 gWhole Milk
Darker Dough for Marbled Steamed Buns
280 gPlain Flour
5.5 gInstant Dry Yeast
1 tspBaking Ppwder
15 gFine Sugar
3pg Vegetable Oil
160 gWhole Milk
1 1/2 tbspCocoa Powder
Dipping Sauce
1 tbspPonzu Sauce
1 tspHoney
Medium Pinch of Kimchi
PinchNutmeg
PinchClove

Saved

Steps

35min

1

Combine flour, yeast, baking powder, and sugar in a bowl, sift if preferred, into mixer bowl.
2

Turn on slow speed and gradually add in milk.
3

Mix for 1 minute, then turn speed up and mix for 6 more minutes.
4

Knead dough lightly into a dome shape and then place in a lightly greased bowl with damp towel to cover and let rise for 1 1/2-2 1/2 hours.
5

Combine and repeat above steps for darker dough mixture.
6

Begin making marinade/sauce for pork by combining all sauce ingredients. Let sit for 30 minutes after combined.
7

Begin cooking pork when you have about 10 minutes left for your sauce in a wok or pan at high/med-high heat, breaking into small pieces. Cook until done.
8

Add sauce mixture and cook on high until it coats evenly. Reduce heat and simmer for 3 minutes.
9

After dough has risen, remove from bowl and flatten, folding the top over itself twice, ending with a log.
10

Repeat for darker side of the dough.
11

Cut a small piece of dough from each log, and combine, rolling together. Fold/roll into a spiral, and repeat 3 times.
12

Form dough back into a ball after combined to desired marble, and roll it flat.
13

Once relatively flat, grab and lift one side and begin rolling out, spinning dough as you roll.
14

Place carrot(optional) and pork mixture in the center, and begin pinching the outside together working in a circle motion until completely sealed. Pinch and twist.
15

Form back into ball, then place on parchment paper.
16

Fill steamer basket, and then turn heat on high until boiling, then lower to medium-low and cover with lid for 10-12 minutes depending on size of dumpling. (Cover glass and metal lids with towel to prevent condensation drips.
17

Let sit in pan for 2 minutes, then carefully remove.
18

Enjoy your perfectly made Xi'an inspired Steamed Buns!