Baozi (Steamed Pork Buns)

Filling

• 1/2 lb minced pork (medium lean)
• 2 scallions, chopped
• 2 shiitake mushrooms, chopped
• 2 Tbsp ginger, finely chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp dark soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp rice wine
• 1 tsp sugar
• 1/2 tsp sesame oil

Dough

• 3 Tbsp melted lard
• 3/4 cup hot water
• 14 oz all-purpose flour
• 1 1/2 tsp baking powder
• 2 tsp instant dry yeast
• 4 Tbsp sugar
• 1 tsp salt
• 1/4 cup cold water

Baking

• 1 Tbsp sesame oil
• baking parchment cut into (16) 3-inch squares

Mix all filling ingredients into a bowl. Set aside for one hour to marinate.

Mix lard in with half of the hot water. Then mix together all dry ingredients for dough.

Pour 90% of the dry ingredients mix into the lard/water mixture, stirring vigorously with a tablespoon. Continue adding hot water until dough begins to form, then add cold water. Knead mixture for seven to eight minutes into a smooth, stiff dough. Add water as needed if too stiff to shape.

Allow the dough to sit and ferment until it has doubled in volume (at least 30 minutes). Then knead for a few minutes to degas.

Cut the dough into 16 sections. Roll each section into a small ball. Flatten and shape each ball into a thin disc approximately 4.5" in diameter. Aim to keep dough thin around the edges.

Spoon roughly 1 Tbsp of filling into each disc's center. Crimp edges together around the filling.

Brush sesame oil onto a square of baking parchment, then set the crimped bun onto it.

Allow the bun to rise again on a covered plate or tray for a further 20 minutes before placing in a steamer to cook for 15 minutes.

Once pork is thoroughly cooked through, serve hot.

Makes 8 servings (2 pork buns), for 9 WW PointsPlus each.