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1
Put the rack of spareribs into a large resealable plastic bag.
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2
Pour in the hoisin sauce, close the bag and toss gently to coat.
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3
Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
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4
Preheat the oven to 300 degrees F.
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5
Put the ribs into a sheet pan along with all the marinade.
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6
Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours.
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7
Baste them every 30 minutes during the cooking process.
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8
Remove the ribs from the oven and let them rest.
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9
When cool enough to handle, pull the rib meat from the bones and coarsely chop.
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10
Then, in a large bowl, toss the pork together with the cabbage and scallions.
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11
If the mixture seems too dry, add in a bit more hoisin sauce.
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12
For the dough:
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13
Sprinkle the yeast over the warm water in a small bowl.
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14
After a few minutes, the yeast will begin to foam and bubble.
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15
In a large bowl, whisk together the flour, sugar, and baking powder.
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16
Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast.
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17
Work the dough to produce a shaggy mass.
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18
Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes.
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19
Put it into a lightly oiled bowl and turn it over once to coat.
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20
Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour.
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21
The mass should double in volume.
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22
For the assembly:
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23
To form the buns, remove the dough from the bowl and roll it into 1 long rope.
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24
Cut the rope into 12 equal portions.
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25
Roll each piece and set them aside in a bowl.
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26
Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges.
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27
Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
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28
Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel.
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29
Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level.
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30
Allow the buns to rest for 10 minutes.
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31
In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil.
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32
Cut 12 (4-inch) rounds from some parchment paper.
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33
When ready to cook, place the buns on the parchment rounds and into the steamer.
