Yesterday, I went to a supermart and stood in front of a freezer admiring a packet of shabu shabu sliced pork with well distributed fat pattern. What dishes that can I made out of these? I hesitated whether to bring this home, as it was a hefty 600g pack.
Finally, I decided to bring that home , and made it into 8 yummy steamed mushroom pork buns, and a huge portion of teriyaki pork which lasted us for two meals ^^
Yield: 8 x 6cm diameter buns
Minced Pork Filling
Ingredients
180g shabu shabu sliced pork
1 tbsp shiitake mushroom, diced
1 tbsp green scallion, cut
1 tsp coriander, chopped, optional
1 tbsp white scallion, cut
1/4 tsp ginger, finely chopped
1/4 tsp garlic, finely chopped
Condiment ingredients
2 tsp fine sugar
1 tsp low salt light soya sauce
1 tbsp oyster sauce
1/4 tsp salt
1/2 tsp seasoning powder
1/4 tsp pepper powder
1 tsp rice wine
1/4 tsp sesame oil
2 tsp corn starch
25g water
Direction
1. Heat up 1 tbsp olive oil in a pot at medium low heat. Add in ginger and garlic, stir-fry till fragrant.
Add in 2 tsp sugar, then add in the light and dark soya sauce. Wait till the sugar and soya sauce start to bubble, add the rest of the condiments, except the cornstarch and water.
transfer the gravy to a bowl and allow it to cool down before adding to the sliced pork. Set aside.
2. Add sliced pork, shiitake mushroonnnh, green scallion, and coriander, into a mixing bowl.
After the gravy has cooled down, pour onto the sliced pork, together with cornstarch water (mix 2 tsp corn starch with 20g water).
3. Cover with a food wrap and store in a fridge till needed.
Transfer out of the fridge when you start to prepare the dough.
Sweet Bun Dough
The Sponge
Ingredients
40g HongKong flour 包粉/香港低筋面粉
1/2 tsp instant dry yeast 即发干酵母
35g water 水
Direction
1. Mix flour and instant dry yeast in a mixing bowl.
2. Slowly add in 35g of water, stir in one direction till it forms into a paste.
3. Cover and let the dough proof for 50 minutes.
The Dough
Ingredients
Sponge from above
125g Hongkong flour 包粉/香港低筋面粉
25g confectioner's sugar 糖粉
1/2 tsp double acting baking powder 双重发粉
Pinch of salt 盐
10g rice bran/corn oil 米糠油/玉米油
35~45g water, add as required 水，水量自酌
Direction
1. Mix HongKong flour, confectioner's sugar, salt and double acting baking powder by using a hand whisk.
2. Pour the remaining ingredients, except the water, into the mixture in (1).
3. Slowly add in the water and stir at the same time, till you get all the ingredients into a big lump.
Leaving behind about 10g of water to be added depending on the consistency of the dough.
Avoid adding too much water to the dough, to help the buns keep its shape after steaming.
4. Transfer the dough onto a floured work top and knead into an elastic and smooth dough.
5. Roll the dough into a long rope, and divide into 8 portions, each about 34g. Roll into balls, coated with flour, and place in a mixing bowl.
6. Roll out the dough into a flat dough skin with the edge thinner than the center.
First, flatten the dough with your palm,
While one hand holding and pulling, the other hand operates the rolling pin.
Slowly stretch the dough into a flat dough with the centre thicker than the edge.
Scoop about a tbsp of minced meat paste onto the center of the dough skin. Wrap up and pinch to seal. Place the finished dough onto a piece of paper.
7. Proof the buns for 20 minutes before steaming. Start the 20-minute countdown when you complete shaping the first bun.
8. Start boiling water when you complete the 4th bun. When the water boils, steam the buns for 7 minutes under medium high flame.
Turn down flame to medium and stream for 2 minutes. Next, open the lid slightly for 1 minute.
9. Transfer the buns to a cooling rack.
You can also keep the warm buns in a rice cooker.
10. Serve warm :)
I cooked the remaining sliced pork into teriyaki pork :)
