Hobbang (Korean Steamed Buns)

Ingredients

All-purpose flour

3 cups

Active dry yeast

2 teaspoons

Sugar

2 tablespoons

Salt

1 teaspoon

Warm water

1 cup (about 110°f or 43°c)

Ground pork

1 pound

Onion

1 small, diced

Carrot

1 small, grated

Garlic

2 cloves, minced

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Black pepper

1/2 teaspoon

Sugar

1 teaspoon (for the filling)

Green onions

2, chopped

Sesame seeds

1 tablespoon, for garnish

Instructions

1. In a large mixing bowl, combine the all-purpose flour, active dry yeast, 2 tablespoons of sugar, and salt.
2. Gradually add the warm water and mix until a smooth dough forms. Knead the dough on a floured surface for about 5-7 minutes until elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
4. In a skillet over medium heat, cook the ground pork until browned, breaking it up as it cooks.
5. Add the diced onion, grated carrot, and minced garlic to the skillet and sauté until the vegetables are tender, about 5 minutes.
6. In a small bowl, mix together the soy sauce, sesame oil, 1 teaspoon of sugar, black pepper, and chopped green onions. Pour this mixture over the pork and vegetable mixture, and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
7. Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a small circle, about 4 inches in diameter.
8. Place a generous spoonful of the pork filling in the center of each dough circle. Fold the edges of the dough over the filling, pinching to seal tightly.
9. Prepare a steamer basket lined with parchment paper. Place the filled buns in the steamer, spacing them apart to allow for expansion.
10. Steam the buns for 15-20 minutes, or until they are fluffy and cooked through.
11. Garnish with sesame seeds and serve the hobbang warm. Enjoy them on their own or with a side of soy sauce for dipping.