Dim Sum, Steamed Pork Buns

I always believe Chinese Dim Sum meant appetizer. Wikipedia says it means "little bit of heart."

We eat steamed pork buns as a meal with rice and then the leftovers (if we're lucky enough to have any) for breakfast the next day.

The recipe is not as quick and easy as some, but you will think it worth it when you taste the salty meat surrounded by sweet fluffy streamed bread. Makes about 16.

Meat Filling:
Sautee 2 Tbl finely chopped onion and 3 cloves pressed garlic in 1 Tbl sesame oil. Add 1/2 lb ground pork. Cook and stir until browned. Add 3 Tbl oyster sauce (we call it stinky feet sauce) and 2 Tbl sugar. Mix 1 tsp corstarch with 1 tsp of water in a cup and then add to the hot meat mixture. Remove from heat, cool and refrigerate.

Dough:
Place 1/4 cup sugar, 1 tsp (half a packet) of yeast in 1 cup warm water. Let sit a few moments. Add 1/4 cup warm milk and 3-1/2 cups flour. Knead well. Let rise 1-1/1 hours.
Divide the dough into 4 portions, roll into a log. Cut the cylinder shaped dough and press it down into a circle. Add 1 tsp of the meat mixture to the center of the circle and pull up edges. Pinch to resemble a tear drop.
Here is a video showing you how to roll it:


After you have rolled all 16, let rise about 30 minutes on a silicone mat or waxed paper. I don't have a good wok and bamboo steamer, which is preferred. I use my largest cast iron skillet, a metal steam basket and aluminum foil to cover it. This is tedious because I can only cook about 5 at a time and you want to steam them 18 minutes. So don't worry about having all of the perfect utensils.

Keep them warm until you serve them. Serve with soy sauce and rice.