YIELD: Makes 8 portions


For Dumpling Dough:

1 tsp. – yeast, dry active

3 oz. – warm water

1 cup – all-purpose flour

1 T – granulated sugar

1/4 tsp. – kosher salt

1/8 tsp. – baking soda

1/8 tsp. – baking powder

1/2 T – honey

1 T – vegetable oil

as needed – nonstick spray

For Honey Pulled Pork:

2 1/2 lbs. – pork butt

2 – carrots, peeled and roughly chopped

1 large – onion, roughly chopped

1 – jalapeno, sliced in half

2 cups – water

1 cup – soy sauce

1 cup – wildflower honey

1 1/2 cups – rice wine vinegarsalt and pepper, as needed

For Assembly:

8 oz. – honey pulled pork, (sub recipe)

see above – dumpling dough

as needed – water

as needed – nonstick spray


For Dumpling Dough: In a mixing bowl, combine the yeast and water. Let stand until yeast dissolves, about 15 minutes.

Combine remaining ingredients, except oil and nonstick spray, in a stand mixer fitted with hook attachment. With mixer on low speed, combine yeast mixture and oil. Increase speed to medium and mix until a tacky dough forms, about 4 minutes.

Turn dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes. Form dough into ball.

Spray a bowl with the nonstick spray and add the dough. Cover bowl with plastic wrap. Let dough rise in warm area until doubled in volume, about 1 hour.

For Honey Pulled Pork:

Preheat oven to 275°F.

Season the pork with salt and pepper.

In a hot sauté pan, sear all the sides of the pork until they are brown.

Transfer the pork to a braising pan and add the remaining ingredients.

Wrap the braising pan with plastic wrap and aluminum foil.

Braise in the oven for 4 hours.

Remove pork for liquid and shred the meat.

For Assembly: On a sheet tray, use your hands to roll aproximately 1/2-inch diameter balls out of the braised pork.

Once dough is ready, divide the dough into 8 portions. Take each portion and flatten it with your hands and place a pork ball in each one.

Bring all the edges of the flattened dough on top of the pork ball to make a dumpling. Roll dumplings gently in your hands to make perfect balls. Place balls on lined sheet trays.

Place bamboo steamer with 2 to 3 tiers in wok. Pour enough water into wok to reach just below bamboo steamer and bring to a boil. Remove bamboo steamer from wok. Spray bamboo tiers or steamer insert with nonstick spray.

Working in batches, arrange buns about 1 inch apart on bamboo steamer tiers. Place bamboo steamer with buns in wok. Cover and steam buns until puffed and tender, about 15 minutes.

Serve immediately or store in an airtight container and freeze.



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