Sushi Go - Spin Some for Dim Sum

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Unfortunately during the video our Steam buns didn't come out perfect, but this has always been a lesson for me. Repetition is practice and practice makes perfect.

• 2oz Japanese Whiskey 
• 1/4oz Ginger and Demerara simple syrup 
• 1/4oz Lime Juice, fresh
• 2 dashes Peychaud's Bitters
• Ginger Beer

Shake all ingredients over ice and strain into a tall glass with ice

Top with Ginger Beer

Ginger and Demerara Simple Syrup

• 2oz Demerara Sugar
• 2oz Water, boiling
• 2tsp Ginger, fresh, grated 

Mix all ingredients together until sugars dissolved

For the Dough:

• 3/4 cup warm water, around 100 degrees
• 3tbsp Sugar
• 3tbsp Oil, vegetable
• 1tsp Dried Instant Yeast
• 1/8tsp Salt
• 2cups All Purpose Flour
• 3/4cup Cornstarch 
• 2tsp Baking Powder

Mix water, sugar, oil, yeast and salt together and mix until everything dissolved

Add flour, cornstarch and baking powder and mix until combined 

Add the dry into the wet and combine into a dough is formed

Knead for around 10 minutes until the dough is smooth and stretchy 

Let rest of 1 hour and allow to proof, until double in size

Roll the dough out until its around 1/8in thick, popping as many bubbles as possible

Roll into a log and place on the counter seam side down

Cut into 12 even pieces

Turn each portion on the side and roll out thin, keep the ends thinner than the centre

fill with a small amount of filling and crimp with a technique of folding each side over each other and twisting at the top, I'll be honest, this was my downfall. Again, practice makes perfect

Place in a steam basket over simmering heat and allow to proof for 15minutes

Turn the water up to a high simmer and cook for 20 minutes or until the dough feels nice and soft and set

Allow to rest for around 10 minutes for everything to set up and enjoy, even if they aren't the prettiest

We used a pork butt and slow roasted this for a few hours until it was pull apart tender. Then dressed with Bachan's Orginal.

• 1# braised and pulled pork shoulder
• 1ea bell pepper, sliced
• 6oz button mushrooms, sliced and cooked
• 2tbsp Scallions, sliced thin

Mix all ingredients together and taste for seasoning, adjust as needed. Make sure your filling isn't too wet.

• 1 Pork shoulder, boneless
• 1# Onions, rough chopped
• 1/2# Celery, rough chopped
• 1/2# Carrots, washed and rough chopped 
• 2tbsp Soy Sauce
• 1tsp Sesame Oil
• 1cup Sake
• Water, to cover

Sear the pork shoulder on all sides in a dutch oven

Remove the shoulder and add the onion, carrots and celery and cook until caramelized 

Add the sake and reduce by half

Add the soy sauce, sesame oil and water

Braise in a 350 degree oven until fork tender

Pull out of the braise and shred between 2 forks, or some gloved hands if you can handle it