Dim Sum Style Pork Buns

I'll preface this whole thing by saying that I don't claim to know jack about making any sort of Asian food with any degree of authenticity. But a couple of years ago I had the opportunity to try dim sum and the bbq pork buns they served have haunted me ever since. (yes, I did try the chicken feet, too)

So these are my attempt to recreate them at home. They weren't really much like the ones I had at the restaurant, but I enjoyed them just them same.

This effort is a combination of a couple of different recipes but mostly based on the one found here on TLC Cooking.

You start by making a 12 oz pork tenderloin and chopping it up really small. Mine was more like a pound and half so I didn't chop it all up.

I pretty much followed the directions found on the TLC site for the filling but I didn't use the mushrooms.

The bread dough is from the frozen aisle and instead of a whole loaf I got the rolls. I defrosted about 9, but I think 12 would have been better to use up all the filling. After they have defrosted and risen, you just punch them down individually and make a little circle about 3 or 4 inches in diameter. Then pinch it up to close it.

After this place them seam side down to rise again about 45 minutes.

I think he's kinda purty. Even the picky boy child ate a little of it.

So do I recommend trying this at home? Sure if you're feeling adventurous and got a little time on your hands. Go for it!

I also made some fried rice cakes which start out with a box of chicken flavored rice and vermicelli. I should have known right there to not even start. They didn't really stick together like they should, and the flavor is just okay. I burned just about every finger I have making these things too. Oh well, live and learn.

We also had some roasted cauliflower that I found a recipe for at Home with Mandy.

I am not a cauliflower fan at all, but this made it quite a bit more tolerable. Could have been that 3/4 stick of butter, but whatever.