Steamed Hoisin BBQ Pork Buns

Name: Steamed Hoisin BBQ Pork Buns with Cucumber Slaw & Ponzu-Soy Dipping Sauce
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 ml Ponzu Sauce; 1 tbsp Cornstarch; 12 oz Butter; 5 tsp Rice Vinegar; 2 tbsp Soy Sauce; 1 Cucumber; 2 unit Scallions; 4 oz Coleslaw Mix; 2 tbsp Hoisin Sauce; 8 oz Pulled Pork; 1 1/2 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Cucumber Slaw & Ponzu-Soy Dipping Sauce

By Recipe0 System

Get ready to learn how to steam buns like a dim sum pro. Hot, fluffy, sweet, and savory—that’s the vibe for this dish that’s inspired by a Chinese classic. You’ll start with premade biscuit dough stuffed with a mixture of tender pulled pork, sliced scallion, and hoisin sauce. Set up a homemade steamer using items you already have in your kitchen, then, while the buns steam, you’ll whip up a crunchy cucumber-cabbage slaw, the perfect pairing. A tangy, umami-packed dipping sauce of ponzu and soy sauce adds just the right final touch.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 tbsp Ponzu Sauce
1 tbsp Cornstarch
12 oz Butter
5 tsp Rice Vinegar
2 tbsp Soy Sauce
1 Cucumber
2 unit Scallions
4 oz Coleslaw Mix
2 tbsp Hoisin Sauce
8 oz Pulled Pork
1 1/2 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Wash and dry produce. (For 4 servings, adjust rack to middle position; preheat oven to 200 degrees.)

Trim and thinly slice scallions, separating whites from greens. Trim and halve cucumber lengthwise; slice crosswise into ½-inch-thick half-moons.
2

Cut a 12-inch-long piece of foil. Roll up foil lengthwise, then form into a coil.

Place foil coil in center of a large pan. TIP: We used a 10-inch stainless steel pan (the foil could damage a nonstick pan!).

Fill pan with 1 inch of water.

Line a heatproof plate with parchment paper (for 4 servings, line two plates with parchment). TIP: We used an 8-inch dinner plate (the plate should be slightly smaller than the pan).
3

Place pulled pork* in a large bowl; using two forks (or your hands!), tear into smaller pieces.

Add scallion whites, hoisin, cornstarch, and ¼ tsp sugar (½ tsp for 4 servings) to bowl; mix well to combine. TIP: Your hands are the best tool for this!
4

Remove biscuit dough from package. Using a rolling pin, roll out each biscuit into a 3½-inch round. TIP: If you don’t have a rolling pin, press into rounds with your fingers!

Add 2 tsp filling to center of each round. (Save any extra filling for tacos or rice bowls!) Gently fold edges over filling, then pinch edges together and twist to seal.

Place buns on prepared plate (it’s OK if buns touch!). (For 4 servings, divide buns between prepared plates and steam in batches.)
5

Set plate with buns on top of foil coil in prepared pan, gently pressing plate so it’s level and foil flattens slightly. TIP: Re-center foil coil in pan if needed.

Cover pan with a tight-fitting lid; heat over high heat until water is boiling. TIP: No lid? No problem! Tightly cover with foil or set a baking sheet on top of pan.

Reduce heat to medium high; cook, covered, until buns are puffy and filling is warmed through (if you carefully press a bun with your finger, the indentation should quickly disappear), 8-10 minutes. TIP: It’s OK if the bun tops open slightly!

Remove pan from heat and set aside, covered, until ready to serve. (For 4 servings, transfer buns to a baking dish and cover with foil; transfer to oven while cooking remaining buns.)
6

While buns cook, in a medium bowl, combine cucumber, coleslaw mix, scallion greens, vinegar, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt and pepper. Using your hands, massage mixture (similar to how you would knead dough) until cabbage is tender, 30-60 seconds.

In a small bowl, combine ponzu, soy sauce, and ¼ tsp sugar (½ tsp for 4); stir until sugar dissolves.
7

Divide pork buns and slaw between plates. Serve with dipping sauce on the side.

Pulled Pork is fully cooked when internal temperature reaches 160°.

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