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Recipes
Steamed Pork Buns
Makes: 6
Preparation: 20 minutes (+ 1 hour proving time)
Cooking: 10 minutes
200g Chinese style BBQ pork
¼ cup hoi sin sauce
1 tablespoon salt-reduced soy sauce
1 garlic clove, crushed
½ teaspoon sesame oil
¼ teaspoon Chinese five spice powder
Dough
1 ¼ cups plain flour
2 tablespoons caster sugar
2 teaspoons dried yeast
¼ cup warm milk
¼ cup lukewarm water
1 ½ tablespoons vegetable oil
1. To make the dough, combine the flour,
sugar and yeast in a large bowl. Make a
well in the centre. Combine the milk, water
and 1 tablespoon of the oil in a jug. Add to
dry ingredients and stir to combine.
2. Turn dough out onto a lightly floured
surface; knead for 5 minutes or until
smooth. Use remaining oil to lightly grease
a large bowl. Place dough in bowl and turn
to coat in oil. Cover with plastic wrap and
place in a warm, draught-free place to
prove for 30 minutes or until dough
doubles in size.
10
3. Meanwhile, trim any fat from pork and
finely chop meat. Combine sauces, garlic,
oil and spice in a bowl; stir through pork
and set aside.
4. Punch dough down with your fist, knead
briefly on a lightly floured surface and cover
with plastic wrap. Place in a warm draught-
free area to prove for a further 30 minutes.
5. Use a round 7cm pastry cutter as a guide
to cut six discs from non-stick baking
paper. Shape dough into a 5 x 20cm log.
Cut into six equal portions.
6. Flatten each dough portion. Place equal
amounts of pork mixture on centre of dough
and bring side of dough up to enclose. Roll
into a ball. Place bun, seam-side down, on
paper. Cut a small cross in top of each bun.
Arrange buns on steamer rack.
7. Pour approximately 2 cups of water into the
base of the wok. Place steamer rack into
wok. Cover with lid and turn wok onto MIN
setting. Once water starts to simmer, cook
buns for 10 minutes or until dough is
cooked.
Tip: Chinese BBQ pork can be bought from
some Asian food stores.
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