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Asian Steamed Pork Buns

  • 35servings
  • 36minutes

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Source: www.hungryjack.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces ground pork

  2. 1/4 cup hoisin sauce

  3. 2 tablespoons oyster sauce

  4. 1 3/4 cups Hungry Jack ® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)

  5. 5 tablespoons warm water

  6. 1 tablespoon Crisco ® All-Vegetable Shortening

  7. 1/4 cup scallions, green part only, chopped

  8. Toasted sesame oil

  9. Toasted sesame seeds

  10. Cabbage leaves

Instructions Jump to Ingredients ↑

  1. BROWN pork in medium skillet over medium heat. Stir in hoisin sauce and oyster sauce. Remove from heat to cool. Heat water in steamer to boiling.

  2. COMBINE pancake mix, water, shortening and scallions to form a dough. Form 8 small balls, adding pancake mix or flour as needed if too sticky. Flatten into 4-inch rounds. Place 1 1/2 tablespoons cooled pork filling in center of round. Bring edges to center to cover filling. Pinch edge together to seal. Brush tops with sesame oil. Sprinkle with sesame seeds.

  3. PLACE cabbage leaves on bottom of steamer basket. Place buns, sealed side down, on top of leaves. Leave space between buns as they will expand during cooking. Cover. Steam 15 minutes. Serve immediately.

  4. TIP Cook in batches if necessary. Keep cooked buns in 200°F. oven on a covered oven-proof platter until all are done.

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