Keke Pu'a (Steamed Pork Buns) is a traditional American Samoan recipe for a classic yeasted dumpling with a fried pork, onion and soy sauce filling. The full recipe is presented here and I hope you enjoy this classic American Samoan version of: Steamed Pork Buns (Keke Pu'a).
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Ingredients:
For the filling
2 small pork chops, meat removed and minced
1⁄2 onion, finely diced
3 garlic cloves, minced
2 tbsp soy sauce
oil for frying
For the dough
1 tbsp yeast
2 tbsp warm water
1 1⁄2 tsp sugar
4 tbsp milk
2 tbsp melted butter
2 tbsp sugar
1⁄4 tsp salt
1 large egg
210g plain (all-purpose) flour
Method:
Combine the yeast, 2 tbsp warm water and 1 1/2 tsp sugar in a small bowl or cup. Set side in a warm spot for 10 minutes to allow the yeast to activate (the mixture should become frothy).
Combine all the remaining dough ingredients in a bowl, add in the frothy yeast mixture and mix together to form a dough. Knead in the bowl for 10 minutes then turn out onto a floured work surface and knead for about 15 minutes until the yeasted dough is smooth and elastic. Grease the surface of the dough, return to the bowl, cover with a cloth and set aside in a warm spot until doubled in volume (about an hour).
In the meantime, prepare the filling: Strip the meat from the pork chops and chop very finely. Place a pan over medium heat, add a little oil and use to fry the pork and onion for about 4 minutes, or until the onion is soft and translucent. Add the garlic and soy sauce and cook for 2 minutes more, or until the garlic is no longer raw. Turn out onto a plate and set aside to cool.
Turn the risen dough out onto a floured work surface and knock it back. Divide into eight equal portions and flatten each one with the palm of your hand.
Spoon 1/8 of the filling mixture into the centre of each dough circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little purse-style packets.
Arrange the purses on a greased baking tray, cover loosely with greased clingfilm (plastic wrap) and set aside to raise for a further 45 minutes.
In the meantime, bring a pan of water to a boil. Grease a vegetable steamer with oil and carefully transfer the dough purses inside. Sit over your boiling water, add a lid and steam for 15 minutes. These buns will puff up a lot, so make sure they have enough space to expand (otherwise cook in small batches).
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