Pork Steamed Buns

Directions

1. 1
   Put the rack of spareribs into a large resealable plastic bag.
2. 2
   Pour in the hoisin sauce, close the bag and toss gently to coat.
3. 3
   Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
4. 4
   Preheat the oven to 300 degrees F.
5. 5
   Put the ribs into a sheet pan along with all the marinade.
6. 6
   Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours.
7. 7
   Baste them every 30 minutes during the cooking process.
8. 8
   Remove the ribs from the oven and let them rest.
9. 9
   When cool enough to handle, pull the rib meat from the bones and coarsely chop.
10. 10
    Then, in a large bowl, toss the pork together with the cabbage and scallions.
11. 11
    If the mixture seems too dry, add in a bit more hoisin sauce.
12. 12
    For the dough:
13. 13
    Sprinkle the yeast over the warm water in a small bowl.
14. 14
    After a few minutes, the yeast will begin to foam and bubble.
15. 15
    In a large bowl, whisk together the flour, sugar, and baking powder.
16. 16
    Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast.
17. 17
    Work the dough to produce a shaggy mass.
18. 18
    Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes.
19. 19
    Put it into a lightly oiled bowl and turn it over once to coat.
20. 20
    Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour.
21. 21
    The mass should double in volume.
22. 22
    For the assembly:
23. 23
    To form the buns, remove the dough from the bowl and roll it into 1 long rope.
24. 24
    Cut the rope into 12 equal portions.
25. 25
    Roll each piece and set them aside in a bowl.
26. 26
    Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges.
27. 27
    Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
28. 28
    Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel.
29. 29
    Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level.
30. 30
    Allow the buns to rest for 10 minutes.
31. 31
    In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil.
32. 32
    Cut 12 (4-inch) rounds from some parchment paper.
33. 33
    When ready to cook, place the buns on the parchment rounds and into the steamer.