This is a long damn recipe. But by the time you’re eating it, you’ll have forgotten all about the time it took. I have a hundred great things I can cook in under an hour, but it’s this pain in the ass that haunts my dreams. It’s not even difficult so much as it is time-consuming. So crack a beer and let’s make some Asian food.
The bun recipe is a direct lift from David Chang’s Momofuku cookbook. People have bitched about the supposed complexity of his stuff, but I found it pretty easy to do, and I’m an idiot. It makes 50 buns (!!!) because of the necessity of having enough dough to successfully knead in a mixer. They freeze well, and reheat amazingly for lunches and leftover dinners. I should also point out at this juncture that you can buy frozen buns at Asian groceries, and I promise not to think the lesser of you. This is for gentlemen (and ladyfolk) of strong constitution and unbreakable will.
The Setup
Buns
- 1 tbsp (and 1 tsp) active dry yeast
- 1 1/2 c room temp water
- 4 1/4 c bread flour
- 6 tbsp sugar
- 3 tbsp nonfat powdered milk
- 1 tbsp Kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 c vegetable shortening (or pork fat)
Shortribs
- 3 lb boneless beef short ribs
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1 1/2 c hoisin sauce
- 16 oz (2c) beef stock
- 1/4 c packed light brown sugar
- 3/4 c orange juice
- 1/2 can (3 oz) tomato paste
- 1 c dry red wine (Cabernet or Pinot Noir)
- 2 tbsp vegetable oil
- 2 c water
- 1 bunch thyme
- Salt and pepper
- Demi glace, to taste (optional)
Cooking
Buns
1. Combine yeast and water and let stand for 15 minutes.
2. Pour the water into a mixer and add the flour, sugar, milk powder, salt, baking powder, baking soda, and shortening/fat. Fit mixer with a dough hook and let mix on the lowest setting (Setting 1, not “Stir”) for 8-10 minutes, until dough is evenly mixed into a smooth, slightly tacky ball.
3. Oil a bowl and place the dough in it. Cover with a dry towel and let sit on the oven (or somewhere else warm) for an hour or so, until it doubles in size.
4. Punch down the dough and divide in half. Divide halves into 5 equal pieces each. Take the 10 pieces (math!) and roll each of them into logs. Cut each log into 5 pieces about the size of ping-pong balls. They’ll be around 25 grams each, for you nerds with kitchen scales. Cover the 50 (!!!) dough balls with plastic wrap and let sit for 30 minutes.
5. Cut 50 4″ squares of parchment paper to steam the buns on.
6. Flatten a ball of dough with your palm and roll it out into an oval that measures 4″ through the middle.
7. Coat a chopstick in leftover shortening, place it on the oval, fold the dough over, and take the chopstick out. Repeat 49 more times while your steamer heats up. You’ll eventually get into a groove, or you’ll descend into madness.
8. Steam the buns in batches for 10 minutes each. After they cool, freeze them or use them immediately. They freeze extremely well, but if you can eat 50 in a sitting, then by all means, go ahead. Just realize that you may indeed be the reincarnated spirit of Anna Nicole Smith.
Shortribs
1. Pat ribs dry, brush with oil, and season.
2. Heat 1 tbsp oil in a large, heavy pot over medium-high. Sear the ribs 2-3 minutes per side. Remove from the pot and pre-heat the oven to 325.
3. Add another tbsp of oil to the pot and cook the onion, carrots, and celery until soft and a bit browned, 10 minutes.
4. Add the tomato paste and stir to coat. Cook for 2 minutes.
5. Deglaze the pan with the red wine and reduce the sauce for 5 minutes.
6. Add the stock, hoisin, orange juice, brown sugar, water, and thyme. Bring to a simmer and place into the oven to braise.
7. Cook for 3 hours, stirring every hour.
8. Remove the ribs and strain the sauce, reserving the liquid.
9. Chop the shortibs, removing any large chunks of fat remaining. Place the meat in a medium sauce pan with enough of the strained sauce to cover. Bring to a boil, reduce, and simmer for 30 minutes. Check seasoning and flavor with demi glace. Thin out with water if the sauce is too salty.
Hoisin buns
1. Fill the buns with ribs, sliced baby cucumbers, and Sriracha (or whatever other toppings you’d like). Heat in the steamer for 2 minutes and you’re ready to go. You can also pop them in the microwave for 30 seconds or so for a quicker Chinese food fix.