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Ingredients2 h 35 m servings 184
Original recipe yields 24 servings (24 buns)
- Heat milk in a microwave-safe container in a microwave until lukewarm, but not scalding, 15 to 30 seconds. Mix warm milk, vegetable oil, water, and eggs together in a bowl.
- Mix flour, yeast, and salt together in a separate bowl. Stir in milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky to work with, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place dough ball into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 hour to 90 minutes.
- While dough is rising, prepare filling by placing pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and black pepper. Mix well to combine.
- Heat vegetable oil over medium heat in a large skillet. Cook and stir onion, garlic, and star anise in the hot oil for 2 minutes. Add ground pork mixture and cook until browned and crumbly, breaking up any large clumps of meat that may form, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until filling is glazed but not soupy, about 10 minutes. Refrigerate filling until dough is ready.
- Preheat the oven to 200 degrees F (95 degrees C). Line a large baking sheet with parchment paper.
- Portion dough out into golf ball-sized pieces (about 2 inches in diameter). Arrange on the prepared baking pan with 1 to 2 inches of space between them. Flatten dough balls using your hand to 1/4-inch thickness, or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist, and pinch to seal. Replace each bun back on the prepared baking sheet.
- Turn off the oven once it has reached temperature.
- Transfer the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
- Heat the oven to 325 degrees F (165 degrees C), leaving buns inside.
- Bake buns until bottoms are lightly browned, 12 to 15 minutes.
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- Cook's Notes:
- You can use a dough machine for the dough preparation, starting with the wet ingredients and using the Dough setting.
- I like taking a photo of the dough before rising to compare with the risen dough.
- If filling mixture is soupy after simmering, you can continue to simmer until the liquid has mostly evaporated or use a slotted spoon to strain the meat from the extra liquid.
Per Serving: 184 calories; 8.5 19.7 6.8 29 187 Full nutrition
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