This Little Piggy Steamed Pork Buns

I’ve made these off and on for years, but not with little faces. I was participating in the #GBBOTwitterBakeAlong and making a cute bun was the requirement. They are adorable and yeah, it takes a few like 15 minutes extra for the fuss, but here’s the basic recipe I use.

Steamed Pork Buns

Dough:

1 teaspoon yeast

1 teaspoon sugar

1 cup warm water

2 cups flour

oil for bowl

food coloring

black sesame seeds

Filling:

1 pound ground pork

2 tablespoons water

1 tablespoon oil

1 onion, diced

1 tablespoon fresh ginger

1 1/2 tablespoon rice wine or dry white wine

2 teaspoons thick soy sauce

2 teaspoons hoisin sauce

2 teaspoons bbq sauce, from the Asian market, or American style (optional)

2 teaspoons oyster sauce

2 teaspoons sugar

1 teaspoon white pepper, which makes it spicy. Use half for milder buns.

1 teaspoon sesame oil

2 teaspoon cornstarch

2 scallions, diced finely

Thick soy, hoisin & BBQ. They keep a good long time refrigerated. Apparently I like this brand, #KoonChun. I didn’t realize until I lined all three up.

To make the dough, I don’t bother with the mixer, just a bowl on the counter. Combine the yeast, sugar, water and flour. Mix together to make a dough. Tip it out onto the a floured counter and knead for about 5 minutes until a smooth ball is formed. Lightly oil the bowl, and the dough in the bowl, turning it so all surfaces are oiled. Cover and let rise while making the filling.

Toss the ground pork with water. Cook the onions in oil until soft then add the pork and ginger. Cook on medium, breaking up the pork until the pink is gone. You need not brown the pork. Add the wine and let it cook a few minutes. Then add the remaining ingredients up to the cornstarch. Stir and heat through. Taste for salt and sugar. Adjust. Sprinkle the cornstarch over the meat mixture, while cooking until it is absorbed and the mixture looks less loose. Off the heat and add the scallions.

Weigh the dough into 10 45g portions. You’ll have a bit leftover to color for snouts and ears. (or ignore this face making components and make your dough balls slightly larger. Form each portion into a snug ball. Using your hands flatten a ball, go around the outside edge and squeeze with your fingertips, making the middle center thicker than then edge. Take 1/10th the filling and place it in the middle of the dough, then enclose the pork in the middle. What’s important to know is your hands and fingertips must be dry. If you’re fancy you can set the packet pleated side up, or if you are making faces or plain bun, pleated side down. Set on a cut square of parchment paper. Every bun needs it’s own square. Don’t set once circle in the bottom of the steamer as it will hinder steam flow.

If making faces, color the bit of dough pink or brown and cut 10 circles about 1/2 inch wide and 10 smaller circles. For the ears split the larger circles in half, fold and secure to the bun with a little dab of water. Use the smaller circles for the snouts. Push them in with chopstick. Set black sesame seeds for eyes, using water to make them stick to the buns.

Steam for 15 minutes. Let rest 5 more minutes covered in the steamer. Enjoy. I wrap the leftovers individually and my kiddo takes them from the fridge for a quick snack.

What other critters might be cute? Pandas or puppies? Is it weird that I put pork into a piggy bun?

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