One of my most favorite Asian Inspired dishes are from a place in Arlington Heights, Illinois called Ttowa. They serve these Dak Buns with a tender and crispy bbq pork belly. The buns are folded into a taco shape, and filled with the meat and the toppings. The buns are steamed and are a delicious pairing for the pork belly and veggies. I am a big texture person and the combined textures of this dish suit me perfectly. I am headed up north to my family’s lake home this weekend and I can guarantee I wont be finding anything of the sort up North. I was wracking my brain on how to recreate this dish for our lake festivities a light bulb went off! I can use my favorite Chateau Foods Inc Traditional Bread Dumplings! The texture is similar, they are easily transported and they are a modern twist on the traditional way you serve these bread dumplings.
Traditionally, you serve the Czech Bread Dumplings with a roast pork, cabbage and gravy. So this is a fun yet familiar recipe that honors the classic recipe while enjoying something new. Check out my play on Dak Buns using pork tenderloin. Plus this makes a great recipe for the grill.
- 2 Pork Tenderloin
- 1/4 to 1/2 C of Char Siu Bbq Sauce, you can find this in a jar in the Asian Aisle
- 1/4 C brown Sugar
- 1/2 C Tamari Sauce
- 1/2 C Scallions, minced
- 1/4 White Vinegar
- 1 Box of Chateau Foods Bread Dumplings, you can find these in the frozen food aisle at your local grocery or order online HERE
- 1 Jalapeno sliced thin
- 4 Scallions, sliced into thin strips
- Butter Lettuce Leaves, optional
- Olive Oil, Salt & Pepper
- Pat the tenderloin dry with a paper towel and place in a low dish.
- Rub well with olive oil, then salt and pepper the tenderloin. Cover with some of the jalapeno slices. Set aside.
- Next, make the sauce/glaze.
- Combine the Tamari, Char Siu, Brown Sugar, Vinegar, and Scallions and whisk until smooth. Divide into two bowls. You will use one for basting and one for dressing when you serve.
- The weather was not conducive to grilling this day so I used my indoor grill pan and seared off the tenderloin on all sides.
- Preheat your oven to 375 degrees.
- When the tenderloin are seared off on all sides, and if you’re using a cast iron pan, place the pan in the heated oven.
- Cook the tenderloin for an additional 15 to 20 minutes, basting with the glaze every few minutes. Internal temp should be about 165 degrees.
- Remove from oven, cover with foil, and let sit for 20 minutes.
- Slice very thin.
I then prepared a pot with boiling water and a basket steamer and places all the Chateau Foods Bread Dumplings in the steam basket to warm. You can also warm the dumplings in a microwave as well.
Prepare a food board with all the trimmings so that people can build their own buns. It’s a fun family dinner and a fun party dish.
You can also grill the tenderloin on your outdoor grill and baste the same way towards the end of cooking and let rest after taking them off the grill.
These buns were as good, if not better, than the ones from my favorite restaurant. I also love the fact that Chateau Foods Inc. is a fourth generation owned business that is also a local Chicago business. I grew up eating these dumplings and I love discovering new ways to use them in my modern recipes as well as making the traditional ones.
*This post was sponsored by Chateau Foods Inc, however all opinions are my own.
For more fun ways to use these dumplings check out my recipe for Pork Belly Broth with Mini Dumplings!