I have never had real steamed pork buns so I am not sure how these compare to those.
I had bought hoisin sauce and rice vinegar a few weeks ago for another dish and I wanted to finish it up. I hate buying condiments and spices for one dish so I try to find 2 to 3 dishes that share the special ingredient to serve over a week or two time frame.
I saw this recipe for Steamed Pork Buns at My Recipes.com and it had just what I needed. The recipe includes the dough but I did not have enough time or patience the other night to deal with that so I substituted prepackaged crescent rolls that I had on hand.
Just about anything with soy sauce and hoisin sauce is going to be a hit in my house. My son liked that he was trying an adapted dish from another culture. My daughter liked them because she could pick them up with her hands and I didn’t yell at her.
Because I used crescent rolls these were very easy but next time I will use a biscuit dough product. The crescent rolls while easy to work with were a bit too sweet for my tastes. I think frozen bread dough or roll dough may work much better. They were absolutely fine and my family loved it but I think it may just be a bit better without the sweetness in the dough too.
My family asked me to make them again so I guess they didn’t have a problem with the sweetness like I did.
I served this dish with steamed broccoli and a cabbage salad to round out the meal.
- 1 lb. ground pork
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 1/2 teaspoons honey
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 containers of pre-made biscuit or crescent roll dough
- Brown ground pork in a skillet over medium heat. Once pork is fully cooked drain any grease from the pan.
- Place the cooked pork in a medium bowl and add hoisin sauce, rice vinegar, soy sauce, honey, garlic, salt and pepper. Stir until well combined.
- Cover bowl and refrigerate.
- Heat oven to 350 degrees. Cover a cookie sheet with parchment paper.
- Separate the biscuits or crescent rolls. You will be using 2 of each for 1 bun. If using crescent rolls unroll them and press together the seams of 2 triangles to make a square and flatten it out. If using biscuits flatten two out into large circles.
- Add 2 TBSP or so of meat mixture to the center of your dough.
- If using crescent rolls bring up sides to cover filling and meet on top. Pinch and seal tightly with a twist. Repeat procedure with remaining 7 squares. If you are using biscuits place meat mixture in center of circle and cover with a second circle. Use a fork or fingers to pinch closed the edges. Make sure there are no gaps where the juices can slip out and burn. Repeat with remaining 7 biscuits.
- Bake for 10-12 minutes until bottoms of rolls are well browned and tops are golden.
- Let buns sit for 3-5 minutes before serving.