- Chinese spices - 1 teaspoon
- pork - 2 cups (cooked)
- sesame oil - 2 teaspoons
- ginger - 1 teaspoon
- garlic - 2 teeth
- green onions - 1 cup
- sauce Khoisin - 3 Art. spoons
- rice vinegar - 2 Art. spoons
- soy sauce - 1 st. a spoon
- honey - 1 1/2 teaspoons
- sauce Sriracha - 1 teaspoon
- salt - 1/4 teaspoons
- For the test: water - 3 cups
- yeast - 1 1/2 Art. spoons
- salt - 1 1/2 Art. spoons
- flour - 6 1/2 cups
1. Prepared the pork in advance, to get 2 cups. Sprinkle pork with a mixture of five Chinese spices. To stir thoroughly. 2. Heat the large frying pan over medium heat. Lubricate the frying pan with oil. Add chopped garlic and fresh ginger and fry for 1 minute. 3. Add pork, onion, Hoixin sauce, rice vinegar, soy sauce, honey, Sriracha sauce and salt. Mix well and fry until the pork is warm. 4. Mix the dough from these ingredients. Divide the dough into 8 equal parts. 5. From each part, roll a rolling circle with a diameter of 12-15 cm. Put 1/4 cup of the filling in the center of each circle. 6. Holding the ends, wrap the top. Repeat the procedure with the remaining dough circles and filling. 7. Lay the 4 buns with the seam down at a distance of 2.5 cm from each other in a bamboo steamer. To cover with a lid. Adding water to a depth of 2.5 cm, bring to a boil over medium heat. Cook for 20-30 minutes. 8. Serve the buns warm.
Servings: 8