Baking : [Grilled] Pork [Tenderloin] Buns

Original Recipe Here

Today I was asked by my sister to make another set of Pork Buns, but using the Kimchi Cucumber we got from the Hana Asian Market down in the valley next to Bogo. The recipe below is what I used and what I had to do to make it work with soymilk. You can click the link above to get the full original Recipe but you can always alter the filling like I did!

Dough:
3 tablespoons of Sugar
1/2 cup warm Soymilk
1/3 cup warm water
2 teaspoons active dry yeast
2 to 2 1/2 cups all-purpose flour (Bread flour or a mix of the two works fine too.)
1/2~1 teaspoon of salt

Filling:
5~6 Slices of Grilled pork tenderloin
One green onion, finely chopped.
1/4th a stick of butter
1 Teaspoon of brown sugar
2 Spoonfulls of Hoisen Sauce (it was an old hoisen sauce)
3/4ths a cup of Kimchi Cucumber

Directions:

1. In a large bowl, dissolve 2 tablepsoons of the sugar in milk and water. Sprinkle yeast over top of the milk mixture and let stand at room temperature for 10 minutes or until frothy. Gradually mix in remaining 2 tablepsoons sugar, flour and salt.
2. On a lightly floured surface, knead dough for about 5 minutes or until smooth and elastic As an alternative you can use the dough hook on your mixer and let it spin until everything has mixed in. Shape into a ball and place in a lightly greased bowl. Cover with a damp cloth and let rise for an hour or an hour and a half.

Cooking:
1. Put a large pan on the stove on low~medium low if you havent already cut up the following items, medium if you have. Put the butter in the pan and let it melt before you put in the Onion, the grilled pork (cut up and pulled appart), Kimchi Cucumber (cut up as well), Hoisen and the sugar, mix well until it sizzles. Put it on a plate to cool.

2. Punch down dough, then roll on a lightly floured surface into a 12-inch long cylinder. Cut cylinder crosswise into 1 to 2-inch pieces. Shape each piece into a ball; let rest for 5 minutes.
3. To shape each dumpling flatten one ball of dough with a rolling pin to make a 4 to 6-inch circle; keeping remaining dough covered to prevent drying. Place 1 heaping spoonful of filling in the center of each circle. Gather the edges of the circle over the filling; close top by pleating, pinching and twisting edges together. Place buns, pleated side down, on a baking sheet, allowing enough room for rising. Cover with a damp cloth and let rise in a warm place for about 30 minutes or until light and puffy. Brush tops of buns with beaten egg. Let rise 15 minutes more.
4. Bake in a 350 degree oven for 18 to 20 minutes or until golden brown.

Makes up to 12 buns.