Name: Steamed Pork and Shrimp Buns
Prep time: 45 min
Cook time: 60 min
Total time: 155 min
Ingredients: 4 tablespoons white sugar; 2 tablespoons unsalted butter; 3 teaspoons active dry yeast; 2 teaspoons salt; 1.5 cups very warm water; 2 tablespoons warm milk; 4 cups all-purpose flour, or as needed; 1 (8 ounce) can sliced water chestnuts, drained; 1 cup cooked medium shrimp, peeled and deveined; 2 stalks green onions, chopped, or more to taste; 1 pound ground pork; 1 cup Chinese barbeque sauce

Prep Time:

45 mins

Cook Time:

1 hr

Additional Time:

50 mins

Total Time:

2 hrs 35 mins

Servings:

18

Yield:

18 buns

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Ingredients

4 tablespoons white sugar
2 tablespoons unsalted butter
3 teaspoons active dry yeast
2 teaspoons salt
1 ½ cups very warm water
2 tablespoons warm milk
4 cups all-purpose flour, or as needed

Filling:

1 (8 ounce) can sliced water chestnuts, drained
1 cup cooked medium shrimp, peeled and deveined
2 stalks green onions, chopped, or more to taste
1 pound ground pork
1 cup Chinese barbeque sauce

Directions

Dissolve sugar, butter, yeast, and salt into the warm water and milk. Stir in as much flour as you can until you get smooth, elastic dough. If the dough is sticky, add more flour. If the loaf is too dry, add more milk and knead until it's the right consistency; smooth and elastic. Let rest until doubled in size, 30 to 60 minutes.
While dough rests, mince the water chestnuts, shrimp, and green onions.
Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Add barbecue sauce, shrimp, water chestnuts, and green onions; saute until heated through, 3 to 4 minutes. Remove from heat.
Take a handful of dough and flatten it in your hand. Add a spoonful of the filling and seal the dough around the filling by pressing with your fingers, making sure you have a nice, round bun. Set the bun on the counter as you continue making buns. Allow buns to rise for 20 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add buns in batches, about 1 inch apart; cover, and steam until cooked through, about 20 minutes. Serve hot.

Cook's Note:

My mother in law used to marinate pork chops in char-siu (Chinese barbeque sauce) and then dice the pork chops, rather than using ground pork. You can do it either way.

Nutrition Facts (per serving)

212	Calories
5g	Fat
31g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 212
% Daily Value *
Total Fat 5g	7%
Saturated Fat 2g	11%
Cholesterol 34mg	11%
Sodium 446mg	19%
Total Carbohydrate 31g	11%
Dietary Fiber 1g	5%
Total Sugars 7g
Protein 9g
Vitamin C 1mg	5%
Calcium 18mg	1%
Iron 2mg	11%
Potassium 170mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.