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Taiwanese Black Pepper Buns

Crisp pan fried buns with a juicy pork filling with notes of black pepper and black vinegar.
5 from 1 vote
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Total Time 2 hours 15 minutes
Cuisine Chinese
Servings 0

Ingredients
 

Aromatic Stock

  • 4 scallions trimmed, rinsed, white section only
  • 1 2-3 inch knob of fresh ginger peeled
  • 4 cups filtered water
  • 1/3 cup Shaoxing cooking wine

Buns

  • 2 cups all purpose flour
  • 1 tsp white granulated sugar
  • 1 tsp active dry yeast
  • 1-2 cups lukewarm aromatic stock
  • Filling
  • 1 lb 80/20 ground pork
  • 1 tsp five spice powder
  • 1 tbsp white granulated sugar
  • 1 tbsp ground black pepper
  • 1 tsp white pepper powder
  • 1 tbsp toasted sesame oil
  • 4 tbsp dark soy sauce
  • 1/4 cup aromatic stock

Garnish

  • 1 1/4 cup neutral oil divided
  • Remaining aromatic stock divided
  • 1/3 cup sesame seeds divided
  • 4 scallions rinsed, trimmed, green section julienned, divided

Instructions
 

  • Aromatic Stock | Fill a pot with water and set it on the stove over high heat. Bring to a boil, then reduce to a simmer. Add in scallions, ginger, and simmer for 10 minutes. Add Shaoxing cooking wine and remove from heat. Allow to cool until lukewarm.
  • Bun | As the stock cools, prepare the bun dough. Test the yeast by mixing it with a tablespoon of lukewarm stock or water. Allow it to sit for a few minutes. If the mixture becomes frothy and bubbly, the yeast is active and can be used. If the appearance does not change, discard the yeast and purchase fresh yeast.
    In a large mixing bowl, combine flour, sugar and yeast. Slowly pour in aromatic stock while kneading the dough with your hands until a dough ball forms. Knead for an additional 10-14 minutes by hand or 5-8 minutes using the dough hook attachment on a stand mixer.
    The dough should have a shiny and supple appearance without being excessively sticky. If needed, add flour 1/2 tbsp at a time to achieve the correct consistency. Place the dough in a large, greased bowl and cover with a lint-free towel or greased Saran Wrap. Allow the dough to rise in a warm, draft-free area such as a microwave, oven with only the pilot light on, bookshelf, or pantry for 1-3 hours, or until doubled in size.
  • Filling | While the dough rises, prepare the filling by mixing together ground pork, five spice, sugar, black pepper, white pepper, sesame oil, dark soy sauce, and aromatic stock in a bowl. Cover and refrigerate to marinate until ready to use.
  • Assemble | After the dough has risen, remove it from the bowl and gently press out the air by making a fist and punching the top of the dough. Transfer it to a lightly floured surface and knead until smooth. Divide the dough into 12 pieces and shape them into a log. Cover the pieces with a damp towel while shaping. Roll each dough piece into a circle about 1/2 inch thick using a rolling pin.
  • Seal and Shape | Take one piece of shaped dough and place it in the palm of your hand. Add 3-4 tablespoons of filling to the center. Use your other hand to pinch the edges of the dough closed, pleating as needed. Use your index and thumb to twist and seal the filling inside. Trim any excess dough as necessary. Steam the buns with the pleated side facing upwards to prevent the filling juices from seeping out and making the buns soggy.
  • Cook | In a skillet over medium-high heat, add 3/4 cup of oil.
    Once the oil is hot, add 6 buns to the skillet, spaced at least 2 inches apart, with the pleated side facing up. Cover the skillet with a lid, leaving a small opening for steam to escape. Pour half of the aromatic stock over the buns to create steam and help sear the bottoms.
    Once you hear sizzling, indicating that the water has evaporated, remove the lid, and sprinkle half of the sesame seeds and half of the chopped scallions on top of the buns.
    Continue to sear for 8-10 minutes. Using a wide spatula, remove the buns from the skillet and repeat the process until all buns are cooked.
  • Serve | These buns are best enjoyed the same day and can be reheated in the microwave for 10 seconds. They also freeze well. To freeze, place the buns in a freezer bag, making sure they are not touching, and separate them with small pieces of parchment paper. To defrost, take them out of the freezer and microwave for 1-2 minutes until hot.

Notes

Shaoxing wine is aiding to purify the natural flavor of the protein while also adding fragrance and aroma.
Ground pork is key since it has a high fat to protein ratio. The fat is essential to creating a juicy consistency. Using lean cuts of pork will yield buns that are dry and less appetizing.
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