By now, America and the world should be familiar with these pork buns, made famous lately by celebrity chef David Chang of Momofuku in New York City. This pork bun recipe makes good use of the Crispy Roast Pork recipe. Stuff a piece of this roast meat inside a store-bought Chinese steamed bun, garnish with some fresh cucumber, green onion (scallion), flavor it with hoisin sauce and you will have a scrumptious and filling dim sum or afternoon snack. It’s also great to serve these buns at a dim sum party where your guests can assemble them to their liking.
If you can’t find traditional Chinese steamed buns, you can substitute with Pillsbury’s biscuit dough. Fold the biscuit dough in half and steam until they turn fluffy. It’s that easy!
Makes 8 or serves 4 as an appetizer, snack, or dim sum
- Store-bought Chinese steamed buns
- 3 tablespoons hoisin sauce
- 1/2 small cucumber, peeled and cut into thin matchstick strips
- 1 lb (500 g) Crispy roast pork, cut into 8 pieces
- 1 green onion (scallion), trimmed and cut into thin threads
- Some coriander leaves (cilantro)
- Steam the Chinese steamed buns until they become soft and puffy, about 5 minutes.
- Flip open the steamed bun carefully and spread some hoisin sauce on both sides of the bun.
- Slide some cucumber strips inside the bun, and then place a piece of the Roast Pork in the center of the bun.
- Top the Roast pork with some green onion and coriander leaves.
- Fold up the buns and serve immediately.
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