Pork and Scallion Buns
- Olive oil
- Scallions (diced)
- Hoisin sauce
- Soy sauce
- Garlic powder
- Ground ginger
- Mix up the ingredients from the flour to the salt for your dough and then set aside to let it rise once.
- While your dough is rising, dice up scallions and set them aside. I used about a cup and a half because I used scallions for the dough and the filling.
- Now mix everything from the hoisin sauce down to the ground ginger, and add in some scallions. I added enough liquid to darken the mix, but you don’t want it to be super liquidy!
- After your dough has risen, punch it down and knead it 1-2 times. Start assembling your pancakes by dusting some flour and taking a bit of dough from the main ball to roll out.
- Make sure the dough isn’t too thick, and, once that’s done, brush with olive oil and sprinkle the scallions on top. Roll it up and then take one end of your roll to roll up again into a spiral. Take your rolling pin and roll it out until flat again.
- At this point, take a spoonful of dough to put in the middle of your rolled out pancake and seal the ends by pinching together the opening. Pat it down so it’s less of a circle, and continue this until all the dough is gone!
- Heat up a pan with oil (use a frying oil. not olive oil), and start to pan fry your buns. Once the buns have browned up a bit at the bottom, you can steam them a little by adding some water to the pan and covering with a lid. This is helpful if you have kind of thick buns and want to make sure that middle part is cooked all the way through!