Steamed pork buns / 찐빵 만두 / Jjinppang mandu

Yield: 4. After the dough has risen, knead it again for 1

16 steamed pork buns (6-8 servings) minute to remove any extra gas. Set it aside in warm
place with the lid closed for 30 minutes.
Ingredients:
For dough While we wait for this to rise, we can prepare the fillings:
All purpose flour, dry yeast, water, salt, sugar, and vegetable oil. 1. In a large bowl, place:
For filling o 1 cup chopped onion
Ground pork, soy sauce, sesame oil, sugar, black ground pepper, o ½ cup chopped carrot
garlic, onion, zucchini, carrot, green onions (or Asian chives), and o 1½ cup chopped zucchini
white mushrooms.
o 1½ cup chopped green onions
Directions: o 2 cups chopped white mushrooms
Make the dough:
2. Sprinkle 1 ts salt over top and mix it up by hand.
1. In a large bowl add 1 cup of warm water (under 40° Set aside for 10-15 minutes.
Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs 3. Squeeze the excess water out.
vegetable oil, and 1 ts sugar. Mix well until the dry *tip: using cheesecloth will make this easier. Wrap
yeast is fully dissolved. the chopped vegetables in cheesecloth and gently
2. Add 3 cups of flour to the yeast water. Mix with a squeeze the water out.
wooden spoon, then knead for 2-3 minutes. 4. In a mixing bowl, place:
3. Set aside in warm place until the dough doubles in o 400 grams (14 oz) of ground pork
size. o 1 ts soy sauce
*tip: watch the video to see how you can make your
dough rise faster!
o 2 cloves of minced garlic
o 1 ts sesame oil
o ½ ts ground black pepper
 5. Mix it by hand and set aside.

Let’s cook!
1. In a heated pan, add 1 tbs vegetable oil and sauté the chopped vegetables for 2-3 minutes. Transfer them to a large bowl.
2. Heat up the pan again, and cook the seasoned pork for 3 minutes until fully cooked.
3. Put the pork into the bowl with the vegetables and mix it all up.
Now let’s make the buns:
1. Split the dough into 16 smaller pieces.
2. Take a few dough balls and put them on a floured cutting board. The rest of balls should be in the bowl with the lid closed, to
prevent them from getting dried out.
3. Roll out each ball into a disk 4 inches (10 cm) in diameter.
4. Place a disk into your palm and add 2-3 tbs of filling mixture to the center of it.
Lift the edges of the
disk up around the
filling, then press the
edges together to
seal the filling snugly
inside the bun.
5. Repeat with the
remaining dough and
filling, until you’ve
made 16 buns.
6. Put 6-7 cups of water
in the bottom of a
large steamer and
place each bun on the rack.
*tip: Place cheesecloth or cotton cloth on the steamer rack before adding each bun.Baking cups also work well. When you
place the buns on the rack, leave a 1 inch gap between them because they will get bigger when steamed.
7. Wait for 20 more minutes to let the dough rise even more.
 8. Bring to a boil over high heat, and steam for 20 minutes. When the buns are cooked, turn off the heat and remove the lid to
prevent water from the top of the lid from dripping over the buns.

Dipping sauce:
1. Combine 1/3 cup soy sauce, 2 tbs of vinegar, and 2 ts sugar in a small bowl.
2. Add some chunks of onion (½ cup), chunks of green chili pepper, and roasted sesame seeds.