1. Dough:. 2. Dissolve sugar in warm water. 3. Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well. 4. Gradually pour in the water solution, stirring until all the ingredients are well combined. 5. Knead with lard, adding a little at a time, into the dough until smooth and elastic. 6. Cover and set aside. 7. Filling:. 8. Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce. 9. Mix well and set aside. 10. In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. 11. Stir well to make a slurry and set aside. 12. Meanwhile, heat a 12” Dutch oven or wok over high heat, add oil and heat until starting to smoke. 13. Stir fry pork mixture until browned, about 5 minutes. 14. Add onion and stir fry 2 more minutes until onions are limp. 15. Stir in cornstarch mixture and cook until thickened and bubbly. 16. Cool mixture to room temperature or refrigerate to chill. 17. Set aside. 18. Divide the dough and filling into 24 equal portions. 19. Flatten each portion of dough and roll into a 4” circle, leaving the center twice as thick as the edges. 20. Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb. 21. With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. 22. Twist the top of the dough to firmly seal. 23. Place on a piece of parchment paper, twisted side up. 24. Arrange buns on a cake rack in a 12” Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. 25. Let rise 10 to 15 minutes. 26. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. 27. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
