Hoisin Pork Buns with Ginger and Garlic

Name: Hoisin Pork Buns with Ginger and Garlic
Yield: Makes about 24 Buns
Cuisine: China
Ingredients: 1 small green serrano chili, finely minced; 1 small red Fresno chili, finely minced; ½ cup thinly sliced green and white scallion rings; 2 tablespoons mushroom soy sauce; 1 tablespoon Serrano-Lemongrass Vinegar or unseasoned Japanese rice vinegar; 1½ tablespoons cider vinegar; ½ teaspoon Chinese chili sauce; 4 to 5 tablespoons corn or peanut oil, for stir-frying; 2 tablespoons finely minced garlic; 2 tablespoons finely minced fresh ginger; 1 pound coarsely ground pork butt; 2 teaspoons Chinese rice wine or dry sherry; 2 teaspoons cornstarch; 1 teaspoon “goop” from China Moon Chili-Orange Oil; 1½ teaspoons China Moon Chili-Orange Oil; Basic Bun Dough; 3 tablespoons cold pork or chicken stock or water; 1 tablespoon hoisin sauce; 2 cups diced Napa cabbage; 1 cup finely diced celery; 2 tablespoons cornstarch; 2 teaspoons soy sauce; 1 large yellow onion, finely diced

Preparation info

Makes about
24
Buns

Difficulty
Complex

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Steamed or baked, these savory and spicy pork buns are several provinces (and maybe light-years) north of the classic Cantonese pork buns with their heavy though compelling sweetness. I adore them and think them worth the trouble.

The beauty of buns is that they can be prepared well in advance—days ahead, if you wish—and then popped into the steamer or oven to reheat at any given hungry moment.

Ingredients

Asia
China
Bread

Ingredients

Method