A lemon-coconut snickerdoodle cookie is crisp on the exterior and chewy inside.
| Prep Time: | 3 hrs |
| Cook Time: | 15 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 24 |
| Yield: | 24 buns |
Ingredients
- 1 (.25 ounce) envelope active dry yeast
- 1 cup lukewarm water
- 4 ½ cups all-purpose flour
- ¼ cup white sugar
- 2 tablespoons shortening or vegetable oil
- ½ cup boiling water
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- ½ pound Asian barbequed pork, cubed
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
- Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
- Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
- Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 91 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
love this so much, ever since I had steamed buns at the Chicago train station, I’ve wanted them – thank you for the recipe, it came exactly like I remember them!
I had left over pulled pork so I used it instead of the prepared pork, just added some bottled Asian bar b q sauce. Then added other spices till I liked it. One pound of pork only made 20 buns. No steamer, so I used my turkey roaster and added a rack held above the water with some old cans. I used cupcake papers instead of foil. They freeze perfect and to reheat, I pull them out of the freezer, cover with a damp paper towel and microwave for about 45 seconds.
I used some smoked sparerib meat for the pork. It was good first attempt, but the proportion of filling to dough I off – as others have noted. It ends up being too doughy! And the dough had crust after steaming and was a bit heavier than I remember from my Chinatown adventures. Worth tinkering with though.
I have made this recipe twice now. I’d never tasted steamed buns before, so I have nothing to compare it to, but I really like them! The buns have a pleasing, spongy texture with just a hint of sweetness (wouldn’t change a thing with that part of the recipe). The filling was a little overwhelming for me on the first go-round. The corn starch solidified really quickly and the flavor wasn’t quite what I was looking for. Therefore, I made the following changes the second time: 1) omitted oyster sauce and added more soy sauce, some fish sauce, siracha, garlic powder, minced ginger, sesame oil and honey. I didn’t measure any of these, but the ginger was especially nice… I might not use the sesame oil next time 2) mixed all sauce ingredients and the water and corn starch together beforehand so they could be added all at once. I’ll certainly be making this again. My husband likes to fry them a bit when he eats them as leftovers. I think they’re very yummy cold.
Very easy to follow. I substituted chopped chicken mixed with coconut cream powder, curry powder and ginger and green onions, and a little broth to make it combine, for the filling. Just because I can’t find any good Asian barbecue pork where I live now.
really great i like them a lot fairly easy to do dont be turned off if u dont have a steamer they are easy to mae out of a foil pie pan
this recipe is a keeper. Just a note, to make the bun texture softer and smoother, use cake flour (you can buy in asian store), and to make the taste richer, use milk instead of water. These 2 changes make the bun really supple and beautifully shaped.
turned out perfectly.
I have made these a few times. They are very time consuming but they are taste. My husband loves them and I make whenever he requests them.
Perfect recipe, my chinese parents were quite impressed and made another batch! Tastes even better than the ones I usually get from chinese bakeries!
We’ve never had pork buns before and we thought these were delicious. The buns really glued themselves to the steamer though. I used half wheat, half white flour for the dough and the bread machine to knead it for me. Also, just used some leftover pulled pork with Hoisin sauce mixed in, great way to use leftovers.
i made these yesterday, and i cut the recipe in half. they were really good, the filling wasn’t what i had had expected, probably because we used regular pork in place of “Asia barbecued pork”. We found that their wasn’t enough filling, but otherwise the buns were tasty. Also, my dough never rose as much as the recipe said, whether it was a problem with the yeast or it just isn’t supposed to, i’m not sure.
I made this recipe for a Birthday surprise for my best friend. This is one of her favorite foods! The recipe was very easy, though I didn’t know where to buy the Asian BBQ pork so I purchase pork chops and added hoisen sauce. E did not use sesame oil or the oyster sauce. She doesn’t like onions so I used only a tiny sprinkle of dried minced onions. She LOVED the buns and ate the entire 24 buns within a week! She said that the bun part was perfect and just the right consistency but that the meat needed a little more sweetness. (Probably because I didn’t use the Asian pork.) I will make them again but add a bit more sugar for her taste. Thanks for this AWESOME recipe!! A+++
A decent dish; I’d be willing to cook it again. Although the filling was a tad too sweet, I nevertheless got used to it and ended up liking it more than the filling of some buns I’ve bought in restaurants. The dough was a little dry, yeasty, and bland, not quite as sweet as most buns, but not really bothersome. Like another reviewer observed, the directions are incorrect. I cut the dough recipe in half without changing the quantity of meat and even then I ended up with a bit more dough than I needed. In step one, the yeast-flour-water mixture never bubbled. In step four, follow the directions and put only two tablespoons of filling in each bun. (I was tempted to put in more. I was wrong.) If you use enough dough in a bun so that you can put in, say, two heaping tablespoons comfortably, the bun will end up uncomfortably large. And you’ll also end up with an imbalance between meat and bread in each bite. I also learned that one should make the dough thinner than one thinks. (The dough rises a lot.) But the hardest thing about making buns is getting the dough to be a uniform thickness on all sides. I guess I just need to practice how to make a bun with a good balance of meat and dough everywhere. Following my revised recipe makes two _main course_ servings. If you freeze the buns before steaming, they freeze well. Incidentally, it took me 2.5 hours to cook from start to finish.
its goood…but its more on the saltier side…next time i would add more sugar than recommended! =) beside that everything is fine!!!
the pork was wonderful but we didnt much care for the buns.
Oh man, so good! I used leftover pulled pork I had in the freezer and drained it. I then added Hoisin sauce and the other sauces stated in the recipe. Hubby brought a bamboo steamer last night, so I just had to test it out. DH said they tasted like authentic Dim Sum. Thanks so much Teresa!
YUUUUM!!! Wow…I can’t believe these turned out sOo good! They took quite a while and a lot of effort (I don’t have a bread machine so I had to knead myself). But, it was well worth it!! I could not find any bbq pork either so I just took a pork loin and cooked it all day in the crock pot with lots of chinese bbq sauce & garlic. Very good on it’s own by the way! Then, followed the directions exactly. best Pork Buns I have ever had!! My picky boyfriend thought they were excellent as well! ThanXx sOo much for the recipe!!
Excellent recipe. Very easy. However, I doubled the amount of filling and still ran short. Well worth the time and effort.
EXCELLENT DIM SUM!!!!
My bread machine’s dough cycle made short work of the dough because it is a little on the sticky side. I couldn’t find Chinese barbecue pork so I took a previous reviewer’s suggestion of marinating pork tenderloin in hoisin sauce and chinese five spice powder. The glaze took a while to thicken so I ended up adding 1/2 teaspoon of cornstarch to speed up the process.