Steamed Pork Buns

1          recipe Asian BBQ Ribs,
            recipe follows

1          teaspoon active dry yeast

¼         cup sugar

11⁄3       cups water, 110°F, divided

4         
cups all-purpose flour, plus more as needed, divided

¼         teaspoon baking soda

1          tablespoon canola oil

            Nonstick cooking spray

Nutritional information per bun:
Calories 589 (40% from fat) • carb. 62g • pro. 29g
• fat 26g • sat. fat 8g • chol. 85mg • sod. 1134mg
• calc. 40mg • fiber 1g

1.
Remove meat from ribs and shred well. Place in a bowl and keep in refrigerator until ready to use.  If desired, reserve any juices from the ribs after baking to moisten meat before filling.

2.
In a large measuring cup filled with 1⁄3 cup of the warm water, dissolve the yeast with a pinch of the sugar. Let stand until foamy, about 5 to 10 minutes. 

3.
In the bowl of a Cuisinart^® Stand Mixer fitted with the dough hook attachment, combine 3 cups of the flour, remaining sugar, baking soda and oil. Add the remaining cup of water to the yeast.

4.
Turn the mixer on the lowest speed and slowly add the yeast mixture. Alternating, add the remaining liquid with the remaining cup of flour until both have been completely incorporated and the dough begins to form a ball. If necessary, add another 1 to 2 tablespoons of flour. Increase to speed 2 and continue to knead dough until it is smooth and springy to the touch, about 10 minutes.

5.
Place the dough into an oiled bowl, flipping to coat, and cover tightly with plastic wrap. Let the dough rest at room temperature until doubled in size, about 1 hour.

6.
Once rested, lightly flour the work surface and roll the dough into a log, about 16 inches in length. Cut the log into 16 equal pieces, about 2 ounces each. 

7.
Working with one piece of dough at a time and keeping the rest covered with a damp cloth, roll each piece of dough into a very flat round, about 6 inches in diameter.  Fill the center with 3 tablespoons of the shredded pork. It may seem like a lot, but the dough will stretch as you pull it around the filling.  Gather the dough up and around the filling by pleating along the edges. Pinch the pleats together, making a little neck on the bun, and twist firmly to seal.  Place the bun on wax paper and cover with a damp cloth. Repeat with remaining dough and filling until all buns have been made.

8.
Lightly coat the steaming tray with nonstick cooking spray and put six buns onto the tray inside the steamer. Secure lid. Select Manual, set timer to 30 minutes and press Start. Once the timer expires, remove buns and repeat with remaining buns.

9. Serve immediately.