Tender Pork Buns
Tender Pork Buns are a delicious and savory dish that will leave your taste buds wanting more. These buns are made with a soft and fluffy dough that is filled with succulent pork that has been slow-cooked to perfection. The combination of the tender pork and the fluffy dough creates a mouth-watering experience that is sure to satisfy.
To make these Tender Pork Buns, you will need the following ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 tsp active dry yeast
For the filling:
- 1 lb pork shoulder, cut into small pieces
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
To make the dough, combine the flour, warm water, sugar, vegetable oil, and yeast in a large bowl. Mix until a dough forms, then knead for 5-10 minutes until the dough is smooth and elastic. Cover the dough and let it rest for 30 minutes.
To make the filling, combine the pork, soy sauce, hoisin sauce, brown sugar, sesame oil, rice vinegar, and cornstarch in a slow cooker. Cook on low for 6-8 hours, or until the pork is tender and falls apart easily.
Once the pork is cooked, remove it from the slow cooker and shred it with a fork. Roll out the dough into small circles, then place a spoonful of the pork filling in the center of each circle. Pinch the edges of the dough together to seal the filling inside.
Place the buns on a baking sheet lined with parchment paper, then let them rise for 30 minutes. Preheat the oven to 375°F, then bake the buns for 15-20 minutes, or until they are golden brown.
These Tender Pork Buns are a type of Chinese cuisine and their main ingredients are pork, flour, and soy sauce. The appearance of these buns is soft and fluffy, with a golden brown exterior. The taste is savory and sweet, with a tender and juicy pork filling that is perfectly balanced with the soft and fluffy dough. Serve these buns hot and enjoy the delicious flavors of this classic Chinese dish.
