1 cup warm water (110°F)
4 teaspoons sugar, divided
½ teaspoon active dry yeast
1 cup whole wheat ﬂour
¾ cup unbleached all-purpose ﬂour
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons sesame oil
2 green onions, minced
1 teaspoon minced ginger
1 ½ teaspoons minced garlic
1 pound ground pork
1 tablespoon low-sodium soy sauce
1 tablespoon black vinegar
Sesame seeds and sliced green onions, for garnish
- In a small bowl, combine warm water, 3 teaspoons of the sugar, and yeast. Set aside for 5 minutes to allow the yeast to bloom.
- In a medium bowl, whisk ﬂours, baking powder, and salt, and create a well in the middle. Pour in the wet ingredients and mix to create a shaggy dough. Knead until smooth, about 5 minutes, then cover and let rest for 1 hour.
- While the dough rests, heat a medium-sized pan over medium heat. Add sesame oil, green onions, ginger, and garlic, and sauté for 30 seconds. Stir constantly to prevent garlic and ginger from burning.
- Add ground pork, soy sauce, black vinegar, and the remaining teaspoon of sugar. Cook pork until just barely done, about 5 minutes, then remove from heat and allow to cool.
- Transfer dough to a lightly ﬂoured work surface and knead until smooth again. Divide evenly into 10 balls, then take one (cover the rest with a damp towel to ensure they don’t dry out) and gently roll it into a 3-inch circle, keeping the center slightly thicker than the edges.
- Place 1 to 2 tablespoons of ﬁlling in the middle of the wrapper and begin pinching the edges together, closing the dumpling. Continue this process until you have used all the wrappers.
- Place a steam basket over a closely ﬁtting pot with about 2 cups of water in the base, making sure the water doesn’t come to the top of the steam basket. Line basket with parchment paper and arrange all the buns inside with about 1 inch between each. Bring water to a boil and steam buns for 15 minutes. Garnish and serve.
Recipe and photo courtesy of Bob’s Red Mill.
Total Fat: 9g
Saturated Fat: 3g
Total Sugar: 2g
Added Sugar: 2g