Hot Buns!

I've finally come back to these steamed pork buns that I made last week, they were a first time try and they did not disappoint. After our fourth of July celebrations I had a few racks of pecan smoked ribs leftover and seeing that they were mighty tasty I hated for them to go to waste. After shredding the leftover rib meat I folded it together with some finely diced green onions, garlic, ginger, hosin sauce, sesame seeds and a few drops of roast sesame oil. It only took a few tablespoons of the Asian flavored pork for each bun and after a week of hearty eating it was a perfect lunch.
After making the dough (see below for the recipe), proofing, filling, proofing again and then steaming them (albeit in my makeshift steamer of a large roasting pan and 1/4 sheet pan, topped with a 1/2 sheet pan) I served them with a sauce of equal parts orange juice and tamari, a few passes of orange zest, ginger, garlic and green onion tops thinly sliced. A salad of our lakefront garden greens pulled it all together!
I could have eaten 6 of them but stopped myself at 3. This recipe will definitely be making a comeback, not only were they fun to make but they proved to be a fantastic way to utilize those leftovers that I can never bare to leave un-utilized!

Steamed Bun Dough Recipe
Yields: Enough dough to form 12 buns, can easily be doubled

1/3 Cup warm water
1 teaspoon granulated Sugar
2 teaspoons active dry Yeast
2 Tablespoons granulated Sugar
1/2 teaspoon salt
3 Tablespoons canola Oil
1/4 Cup boiling water
1 large egg, fork-beaten
Approximately 2 1/4 Cups bread Flour

In the bowl of a standing mixer, fitted with the paddle attachment, combine the warm water and first amount of sugar until sugar is dissolved. Sprinkle the yeast over top and let stand for 10 minutes. Stir to dissolve yeast.

Stir second amount of sugar, salt and cooking oil in large bowl. Add the boiling water and stir until sugar is dissolved. Stir in egg and then add to the yeast mix. Add the flour to the work bowl and on low speed beat the mixture till a soft dough forms. Change the paddle attachment to the dough hook and knead for 5-10 minutes, until the dough is smooth and elastic.

Place the dough in a greased bowl (spray with pan spray), flipping the dough to coat with oil. Cover the bowl with plastic wrap and place in a warm spot for 1 1/2 hours to rise. Once the dough has doubled, punch it down and allow it to rest covered for 5 minutes. On a lightly floured surface, roll the dough into a 12 inch log. Cut the dough in to 12 even rounds. Roll the dough out to a 3-5 inch round with a lightly floured rolling pin. Place a few tablespoonfuls of filling in the center and then pull the sides of the dough up, twisting lightly to close. Place on a greased sheet pan and cover with a towel. Allow to rest for 15 minutes before steaming.

Steam for 10 minutes, serve warm.

*The best way to steam these buns is with a bamboo steamer set over a pan of lightly simmering water. Find one here.