Chinese Pulled Pork Steamed Buns (Bao Buns

• Meat

  • 1 lb Pork shoulder

• Produce

  • 1 Carrot
  • 1/4 cup Cilantro
  • 1/2 Cucumber
  • 1 clove Garlic
  • 1 tsp Ginger, fresh

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 1/4 cup Hoisin sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 tsp Baking powder
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1 tbsp Sesame seeds
  • 2 tbsp Sugar
  • 2 tsp Yeast

• Dairy

  • 2 tbsp Milk

• Liquids

  • 2/3 cup Water

Found on followtheruels.com

Ingredients

• 2/3 cup warm water
• 2 tsp yeast
• 2 tbsp sugar
• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp milk
• 1 lb pork shoulder
• 3 cups chicken stock
• 1/4 cup Hoisin Sauce
• 1 clove of garlic, minced
• 1 tsp fresh ginger, grated/minced
• 2 tbsp soy sauce
• 1 tbsp Sriracha (or more to taste)
• 1/2 cucumber, thinly sliced
• 1 carrot, thinly sliced
• 1/4 cup cilantro
• 1 tbsp sesame seeds

Directions

• Mix the sugar into the water until dissolved. Stir in the yeast and let sit for about 10 minutes until it has foamed on top.
• Meanwhile, sift together the flour, salt, and baking powder into the bowl of a stand mixer.
• Pour in the yeast water and milk, then mix with the paddle attachment until the dough comes together in a ball and no longer sticks to the sides of the bowl. Continue to knead the dough with the hook attachment for 5 to 10 minutes.
• Brush the inside of a bowl with vegetable or canola oil. Place dough ball in the bowl and cover with plastic wrap or a towel. Let rise for about 2 hours until doubled in size.
• After the dough has risen, punch the dough down and roll it out on a floured surface. Dough should be about 1/4 inch thick. Cut out the dough using 3 1/2 or 4 inch circle biscuit cutter. Spray the circles of dough with oil and fold in half, placing a small piece of parchment paper between the two halves.
• Place buns about 1 inch apart inside a bamboo steaming basket lined with parchment paper. Let sit and rise for another 15 minutes.
• Meanwhile, bring a pot of water to a boil. Cover steaming basket and place on top of the boiling water. Let steam for about 5 minutes, or until the buns are puffed up and dough is not sticky.
• Place pork, hoisin, garlic, ginger, and chicken broth in slow cooker. Cook on high for 4 to 6 hours, or low for 8 to 10 hours.
• Shred the cooked pork with a fork. Mix in soy sauce and Sriracha in the slow cooker with the pork.
• Heat a saute pan over high heat. Sear pork for 2 to 3 minutes until it starts to brown.
• Place sliced cucumber, carrot, and cilantro in the bun, spoon in seared pork, top with Sriracha and sesame seeds.

Nutrition