I had made some braised shortribs the night before, and the goal was to repurpose these to create an Asian-inspired dish.
There are a lot of recipes on the internet for Chang’s Momofuku pork buns, but, here’s my interpretation
4-1/4 cups flour
1/3 cup duck fat (you can use pork fat or shortening as well, but I love the flavor of duck fat1 tablespoon kosher salt
1/2 teaspoon each, baking powder and baking soda
6 tablespoons sugar or honey
3 tablespoons of nonfat milk powder
1 package of quick-rising yeast
1-1/2 cups of warm water
Mix everything together. Let it stand until it at least doubles in size. Punch the dough down and let it rise again.
Roll it out so it’s less than 1/4″ thick, cut out rounds of the dough, create a fold with the rounds, and insert a small piece of parchment paper so the dough doesn’t touch itself or the bottom of the steamer.
Steam for 20 minutes.
Take your meat mix, add hoisin, salt pepper and your favorite Asian spices.
When the buns are steamed to your liking, add your meat mixture, top with daikon, cabbage, or any other veggies and add a little more Hoison.
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