These pepper pork buns are a popular street food snack in Taiwan. Customers will often eat them while they are commuting. The traditional pepper pork bun is made in a tandoori-style oven, but this version is made in a traditional oven.
Course: Appetizer, Snack
Author: Eva Bakes
1teaspoondry active yeast
1Tablespoonvegetable or peanut oilI used canola
½teaspoonground white pepper
½teaspoonground black pepper
½teaspoonground Sichuan peppercornscan substitute with black pepper
1teaspoonlight soy sauce
Make the dough
In a measuring cup or a small bowl, add the warm water with the yeast and sugar. Set aside until frothy, about 5-10 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, mix together the flour and salt. Then add the yeast mixture, oil and enough of the ½ cup of water until the dough comes together. You may not need all of the water. Continue mixing on medium speed until the dough is smooth, elastic and tacky (but not sticky). You may need to add more flour if the dough is too sticky.
Transfer the dough to a well-oiled bowl. Cover and set in a warm place and allow to double, about 45-60 minutes.
Make the filling
In a large bowl, mix together the pork, white and black pepper, Sichuan peppercorns, oil, soy sauce and salt. Add a little bit of hot water (about 1 Tablespoon) and mix well. Cover and allow it to marinate for at least 30 minutes. This can be prepared the evening before if desired.
Assemble the buns
Once the dough has doubled, preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone mat and set aside.
On a lightly floured surface, roll out the dough into a log. Divide it into 8 equal parts. Roll out each dough piece into a circle about 4 inches in diameter.
Add a generous portion of the cut scallions into the center of your dough. Then add a generous Tablespoon of pork filling on top. Bring the edges of the dough to the center and seal completely. Make sure there are no holes in the dough. Repeat with the remaining dough.
Place the buns seam side down on your prepared baking sheet, leaving at least 2 inches between each bun. Brush the top of each bun with an egg wash (1 egg mixed with 1 teaspoon of water). If desired, you can sprinkle some toasted white sesame seeds on top.
Bake in your preheated oven for about 30 minutes or until the buns are golden brown. Cool slightly before serving.