17
WOLF STEAMER MODULE RECIPES
PORK VEGETABLE BUNS
M
akes 18 buns
B
uns:
1 Tbsp (15 g) sugar
1 pkg (8 g) active dry yeast
1
1
/2 c
ups (360 ml) water, 105˚F–115˚F
(40˚C–45˚C)
4 cups (480 g) flour
1 Tbsp (15 g) salt
1 tsp (5 ml) oil
Filling:
2 Tbsp (30 ml) sesame oil
2 cups (170 g) broccoli slaw
1 lb (.5 kg) ground pork
2 green onions, chopped
1
/4 cup (60 ml) soy sauce
2 tsp (6 g) cornstarch
1
/2 tsp (2 g) ground ginger
To make dough:
Mix 1 tablespoon (15 g)
sugar and yeast in water. Let stand 10 minutes
or until foamy. Combine flour, salt and oil in
14-cup food processor bowl. Start food proces-
sor running and slowly pour yeast mixture into
food processor bowl. Process until dough
forms. Allow processor to knead dough for 45
seconds. Remove dough from bowl and place
in glass bowl. Pour 10 cups (2.4 L) water into
the steamer basin. Preheat the Wolf steamer
module at 140˚F (60˚C). Place bowl on perfo-
rated insert pan in steamer. Let rise for 30
minutes to 1 hour or until doubled in bulk.
Turn out onto a floured surface. Cover with a
cloth and let stand 3 to 5 minutes.
T
o make filling:
W
hile dough is rising, heat
wok on high for approximately 5 minutes, or
until hot. Add sesame oil. Add pork and cook 1
t
o 2 minutes, breaking up meat as it cooks.
Add slaw and onions; continue to cook for 3 to
4 minutes or until pork is no longer pink.
C
ombine soy sauce, cornstarch and ginger and
mix into meat mixture. Continue to cook in
wok until all liquid is absorbed. Let cool
completely.
To make buns:
Divide dough into 18 pieces
and shape into balls. Allow dough to relax for
approximately 15 minutes, then roll each into a
4" (102) diameter circle on floured surface.
Place approximately 2 tablespoons (30 g)
filling in center of each ball. Pleat edges of
circle, lifting sides over filling and twist
together at the top. Repeat with remaining
dough and filling. Arrange 9 buns on greased
perforated insert pan, leaving 1" (25) between
each bun. Repeat with remaining buns, placing
them under a damp cloth. Heat the steamer
module at HIGH, covered with the glass lid.
After reaching temperature, carefully place
insert pan in steamer. Cover with the glass lid.
Steam 12–14 minutes or until dough is done.
Remove from insert pan and repeat with
remaining buns. Serve hot.
Dimensions in parentheses are in
millimeters unless other
wise specified.
