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| Pork buns |
There is a stack of fiction (the Game of Thrones anthology) on
a chair in the living room, and an even taller pile of unread cookbooks in my
office - just shy of teetering over from a clumsy walker-by.
Full disclosure: I am extremely clumsy.
I’ll probably get through them all in the next few weeks
because
I slipped on the ice walking back from the cheeseplant, and
broke my foot.
Walking home is more dangerous a prospect than I gave it
credit for!
I won’t be cooking for the next few weeks. The crutches and cast are a hindrance like
you wouldn’t believe.
But before I went kerplooey on the lawn in front of the
neighbors and all passersby, I tried out some new recipes for gluten-free
steamed “pork” buns.
Granted, they all worked in principle, but are very heavy…not
perfected clones of the “real thing” by any means.
At this point, it would make me happy to think that someone else
will be warming their kitchen and making their loved ones hungry with the aroma
from an epic slow cook.
The stuffing component for the buns is an easy do – stock to
the halfway point, pork or beef stew meat, random veggies of choice - slow cooked
at 225-250f overnight.
It’s fall apart goodness with minimum effort - and if you
can tolerate wheat – buttery toast would be the perfect accompaniment.
And as for these gluten-free buns – you’ve been warned.
Sticky Rice Buns
Adapted from “The Gluten-Free Asian Kitchen”
Sunflower or Sesame Oil
1 Cup Sweet Rice Flour
½ tsp. Kosher Salt
½ Cup Cold Water
Additional Equipment: steamer, waxed paper
Combine flour and salt in a bowl; add just enough water to
bring dough together.
Knead until smooth. Dough should not be sticky.
Divide into 4 equal pieces.
Set a steamer over 4 inches of simmering water (med-low
heat).
To form buns, lightly oil a plate, and press dough into a flat
round shape with your hand.
Fold in half, and place on a square of waxed paper in the
steamer. Leave a little room between
them for expansion.
Steam 15 minutes, and serve with your choice of stuffing.
