Sesame Steamed Buns with Hoisin Pork and Pickled Cucumbers

Steamed buns are simple enough to make at home with a stainless-steel vegetable steamer nestled in a sturdy Dutch Oven. These sesame-infused versions have both toasted sesame oil and two kinds of sesame seeds in the dough as well as sprinkled on top for contrasting crunch. Fill these tender, light buns with rich, hoisin grilled pork and tangy pickled cucumbers for the ultimate in handheld snacks. While pork is our suggested protein, these versatile buns would be equally delicious with shrimp, chicken, duck or even tofu.

Sesame Steamed Buns

1 cup all purpose flour

1 cup cake flour

1 1/2 teaspoons instant yeast

3 tablespoons granulated sugar

1/2 teaspoon salt

1 tablespoon toasted sesame oil, plus extra for brushing buns

1 teaspoon black and white sesame seeds, plus extra for topping buns

3/4 cup whole milk

Hoisin Pork

2 pork tenderloins

Salt

Freshly ground black pepper

Olive oil

1/2 cup hoisin sauce

Pickled Cucumbers

2 tablespoons soy sauce

1/4 cup rice vinegar

2 tablespoons fish sauce

1/4 cup brown sugar

1 tablespoon lime juice

1 English cucumber, thinly sliced

2 green onions, thinly sliced

1/4 cup chopped fresh cilantro leaves

For the buns:

Place the all purpose flour, cake flour, yeast, sugar, salt, sesame oil, sesame seeds and milk in the bowl of a stand mixer. Using a dough hook, knead on low speed until smooth and elastic, about 15 minutes. Divide the dough into 12 portions. Make each portion into a smooth ball. Set the balls onto a lined Sheet Pan and cover lightly with plastic wrap. Let proof in a warm spot until doubled in size, about 1-2 hours.

Grill the pork and prepare the cucumbers while the buns are rising.

Place 3/4 inch of water in the bottom of a Dutch Oven. Place a steamer basket in the pot and line with parchment paper. Working in batches, add the buns to the steamer, leaving about a 1/2 inch between the buns and the sides of the pot. Brush the top of each bun lightly with toasted sesame oil. Sprinkle with sesame seeds.

Place the Dutch Oven over medium heat. Bring the water to a simmer then reduce the heat to low. Place the lid on the pot and steam the buns for 8 minutes. Remove from the steamer and repeat with the rest of the dough balls.

For the pork:

Season the pork all over with salt and pepper. Preheat a grill pan over medium heat for 5 minutes. Coat the grill lightly with olive oil. Sear the pork on each side, about 5 minutes per side. Brush pork with half of the hoisin sauce and continue grilling until the pork reaches 145 degrees, flipping halfway through, about 5 minutes longer per side. Remove the pork from the grill pan and allow to rest for 5 minutes. Slice thinly then toss with the remaining hoisin sauce.

For the cucumbers:

Place the soy sauce, rice vinegar, fish sauce, brown sugar and lime juice in small saucepan set over medium-low heat. Simmer until the sugar is dissolved, about 3 minutes, then remove from the heat. Add the cucumbers and toss to combine. Place in a small bowl and into the fridge to chill. Once cool, stir in the sliced green onion and cilantro.

To serve the buns, slice a bun in half crosswise, fill with a couple slices of pork with sauce, and top with a few cucumber slices.