Pork Steamed Buns and Fried Rice

This recipe was a one-two punch for me. If anything it was perfect for a meal and appetizer all at once. I loved how easy these were to make, and I also love how I got two recipes out of one.

I chose the Pork Steamed Buns because it's something that I personally love to have when it's cold out. It couldn't have worked out more perfectly because it was a cold day right from page one of Flower Net by Lisa See. 

Hopefully you all will love this, I know I can't ever say no to steamed buns…

Pork Steamed Buns

Dough

• Flour (2 Cups)
• Salt (1/2 Teaspoon)
• Sugar (3 Tablespoons)
• Active Dry Yeast (4 Teaspoons)
• Water (1/2 Cup, Warm)

Pork Stuffing

• Cabbage (1/2 Pound, Finely Chopped)
• Cooked Pork (1/4 Pound, Finely Chopped - We used leftover Rib Meat)
• Salt (1 Teaspoon)
• Sugar (1/4 Teaspoon)
• Scallions (4 Tablespoons, Finely Chopped)
• Soy Sauce (4 Teaspoons)
• Sesame Oil (1 Teaspoon)

Instructions

• In a large bowl mix together all of the dough ingredients. Add more water if necessary.
• Knead on a floured surface for 10 minutes, return to the bowl and cover with a damp cloth for one hour.
• Knead lightly again on a surface and let sit for 20 minutes.
• Roll the dough into a 1 1/2 inch diameter rope log. Cut 1 inch portions out of the log, and roll out into a thin circle. Let sit for 15 minutes.

• In the meantime mix together the ingredients from pork stuffing.

• After the dough has finished sitting, place a healthy sized dollop into the center of each round, and bring up the sides - pinching them together.

• Steam for 15 minutes in a steamer basket - preferably bamboo. (It's traditional!)

• Plate and Enjoy!

These are amazing, and honestly I wouldn't really change much of this recipe. I guess there's a great reason why traditional recipes are so great, and it's because less is more in terms of ingredients.

Pork Fried Rice

• Cooked Rice (2 Cups)
• Leftover Pork Filling from the Pork Steamed Buns (1 Cup)
• Onions (1/4 Cup, Finely Chopped)
• Carrot (1/4 Cup, Finely Chopped)
• Ginger (1/2 Teaspoon)
• Soy Sauce (2 Tablespoons)
• Sesame Oil (1 Tablespoon)
• Egg (1)

Instructions

• In a large skillet, heat the Sesame Oil. Throw in all of the remaining ingredients and cook for around 5-10 minutes. (Or at least until the Carrots are done.)
• Plate and Enjoy!

Not the most appealing picture, but this Pork Fried Rice was a huge hit, and not much is leftover (for once)! I can't wait to start more of this adventure of Chinese cooking to Flower Net. 

Hope to see you all on Sunday!