Hoisin Duck with Steamed Buns

Chinese steamed buns are the perfect pockets for stuffing full with pork belly, chicken or even marinated tofu. We opted for hoisin duck, fresh from the deli.

• 1 cup whole milk
• 4 tbsp unsalted butter, melted
• 2 tsp instant yeast
• 5 tbsp sugar
• 1 large egg
• 2 1/2 tsp salt
• 2 1/2 cups all-purpose flour
• Vegetable oil, for brushing

INSTRUCTIONS

1. Place the milk and butter in a small pot, and heat it to just above body temperature (warm to the touch).
2. Pour the mixture into the bowl of a stand mixer fitted with a paddle attachment.
3. Add the yeast, and stir to dissolve.
4. Next, add the sugar, egg, salt and flour.
5. Mix on medium speed until well combined, then hand-knead for 5 minutes.
6. Place back in the mixing bowl, cover with plastic wrap and let rest 2 hours.
7. Divide the dough in half, and form each half into 8 balls.
8. Roll each ball into a 1/4-inch-thick oval. Brush the tops with vegetable oil, and fold each oval in half. Firmly press (and squish) each bun with the palm of your hand.
9. Place each bun on a square of parchment paper, and arrange them in 4, 10-inch steamers. Stack the steamers.
10. Fill a large Dutch oven half full with water, and place the stack of steamers atop it (suspended above the water).
11. Add the steamer lid, and let the buns rise 1 hour. After the hour, turn the heat to medium-high, and once the water begins to boil, set the timer for 8 minutes.
12. Check the buns for puffy doneness, and steam longer if needed. Serve warm, and stuff with roasted hoisin duck and your favourite greens.  t8n