Best Asian Pork Buns With Bok Choy Slaw Recipes
PORK BUNS WITH BOK-CHOY SLAW
A super creative way to serve ground pork! The meat is stir-fried with hoisin sauce, sambal oelek, and vinegar, then piled onto hot-dog buns and topped with fresh herbs and a tangy bok-choy-and-red-pepper slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Stir together hoisin, sambal oelek, and 1 tablespoon vinegar. In another bowl, stir together bell pepper, bok-choy stems, and remaining 1/4 cup vinegar. Season with salt and pepper.
- Place pork in a medium nonstick skillet over medium-high heat. Season with salt and cook, breaking up with the back of a spoon, until cooked and beginning to brown, 5 to 6 minutes (there will be some liquid in skillet). Add 1/4 cup hoisin mixture; cook until sauce is reduced and evenly coats meat, about 30 seconds.
- Spread mayonnaise on buns. Serve pork in buns with bok-choy leaves, slaw, and herbs, with remaining hoisin mixture and sambal oelek alongside.
BAO-ZI (TSAI RU BAO), VEGETABLE PORK STEAMED BUNS
This is a recipe from my new cook book "Chinese Dim Sum". Please note that I have not tried this recipe yet but I am posting it per request. (I may not get to try these recipes until either I get a cooking scale or translate the grams and ounces into what we Americans use for measuring!) This makes 30 buns, note that they do keep wonderfully in the freezer! Just freeze them individually (on a cookie sheet so they don't stick together), then after they are frozen, place them tightly sealed freezer bags, wrapped twice is best. When you want some just take out as many as you desire and re-steam them until soft in the middle when you press on it (use the back of a wooden spoon or if you dare, your finger), usually about 6 minutes or so. Although re-steaming them gets the best results, you can also microwave them, the trick is to keep them moist so cover it up and sprinkle a little water on them which will help keep them from getting rubbery when you zap them. Please note: For the dough to rise, I suspect the water may need to be warm enough to activate the yeast (see according to package instructions). The recipe and directions from the book did not indicate what temperature water to use!
Provided by JMigs0
Categories Lunch/Snacks
Time 2h6m
Yield 30 buns
Number Of Ingredients 18
Steps:
- Dough:.
- Dissolve the yeast in the water, then mix with the other dough ingredients until smooth. Allow to rise 40 minutes. Knead the dough until smooth and divide into 30 equally sized portions.
- Filling:.
- Blanch the leaves of the cabbage (or bok choy) briefly in boiling water. Remove and cool in water. Mince finely, strain and squeeze out all the water, as dry as possible. Mix the greens with the other meat filling ingredients until well combined.
- Roll out the dough into little circles roughly the size of your palm. Wrap one tablespoon of filling inside each piece of dough. (The tricky part is to get it to look pretty : Pinch the tops together tightly on top, over lapping to close the tops together.).
- Allow the filled rolls to rise the second time, for 40 minutes.
- Bring water to a boil in a steamer, arrange the buns on the steamer. It helps if you use pieces of parchment paper on the bottoms of the buns (like store bought buns) or the old method is to use some cabbage or leafy vegetables and line the entire steamer, so the steam still goes right through yet the buns won't stick to the steamer). Steam for 6 -8 minutes over high heat.
Nutrition Facts : Calories 82.2, Fat 3.2, SaturatedFat 0.9, Cholesterol 7.2, Sodium 169.8, Carbohydrate 10.2, Fiber 0.5, Sugar 2.2, Protein 3.1
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