Steamed Pork Buns

  1. Fill a two-cup microwave-safe measuring cup with halfway (with one cup water) and heat in microwave to exactly 110 degrees F. (Measure temperature using a probe thermometer.)
  2. Add the yeast and sugar and let sit until foamy, about 10-15 minutes.
  3. In a large bowl, add Aunt Jemima Original Pancake & Waffle Mix and baking powder and whisk to combine.
  4. Once the yeast mixture is foamy, add it along with the oil to the flour mixture and mix with a wooden spoon until a dough forms.
  5. It then needs to be kneaded for ten minutes so either knead by hand on your counter, or place in a stand mixer and with the dough hook on medium low and knead for the ten minutes.
  6. Transfer dough to a bowl, cover with a dish towel and let rise to double in size, about one hour.
  7. While dough is rising, shred cabbage then cut the shreds into pieces and place in a mesh strainer over a bowl and sprinkle on the salt and let sit 45 minutes, tossing occasionally. The salt will wilt the cabbage and remove excess water.
  8. In a separate medium-sized bowl add pork, minced mushrooms, scallion, ginger, garlic, sugar, sherry, soy sauce, sesame oil, corn starch and black pepper. Once the cabbage has wilted for 45 minutes, squeeze out as much of the water as possible and add to the bowl with the pork mixture. Stir to combine, then refrigerate until ready to fill.
  9. Place a double steamer basket over a wok that has been filled with water up to the bottom of the first basket.
  10. Cut a piece of parchment paper into squares about 3" X 3".
  11. Lightly flour your counter and pour out the risen dough and gently roll into a log. Then cut the log into 14 pieces. (Cut log in half then each half into seven). Keep them covered with a dish towel while you roll and fill.
  12. Remove one piece and form into a ball then pat down into a disc with the palm of your hand. With a small rolling pin or wooden dowel, roll the disc into a circle a little larger than your palm, about 5 inches across. The technique is to roll the edges thin and keep the center slightly thick by rolling the rolling pin towards the center, turn the dough and repeat until you have the correct size.
  13. Separate the filling into 14 equal portions and place one portion in the center (approximately 1 ounce) while holding the dough in your palm.
  14. With the thumb and index finger of your other hand, lift and pinch an edge of dough and continue grabbing a little more all the way around but leave your thumb on top in place so each new fold sticks to the one before it. As you continue, the bun will take on a slightly twisty look until you finally go all the way around with 10-12 pinches. Then gently grab the top and spin even further to seal the top.
  15. Repeat for all 14 buns keeping them covered with a dish towel as you go.
  16. Bring the water in the wok to a gentle boil.
  17. Place the steaming baskets on your counter, lift one bun and place a piece of cut parchment under it then set into the bottom basket. Layer seven then repeat for top basket. Try not to let the buns touch each other.
  18. Place the double basket over the water and adjust flame to a medium boil. Steam covered for 12 minutes.
  19. Remove the baskets from heat, peel off the parchment from each bun and serve with your favorite dipping sauce.

water, yeast, sugar, mix, baking powder, canola oil, cabbage, kosher salt, ground pork, shiitake mushroom caps, scallion, fresh ginger, garlic, sugar, sherry, soy sauce, sesame oil, corn starch, black pepper

Taken from www.yummly.com/recipe/Steamed-Pork-Buns-2660598 (may not work)

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