Steamed Minced Pork Buns

Steamed buns is a well known Chinese dish with different kinds of sweet and savoury fillings. This recipe is made with minced pork and egg filling with a sweet barbecue sauce. The bread is moist and slightly sweet as well. Delicious for snacks or anytime of the day.

This recipe makes 8 buns.

Dough

• 250 grams plain flour
• 1 teaspoon instant yeast
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• Pinch of salt
• 1 tablespoon canola oil
• 1/2 cup of lukewarm water

Filling

• 250 grams minced pork
• 1 clove garlic, minced
• half an onion, minced
• 3 spring onions, chopped
• 1 teaspoon ginger, minced
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1/2 cup water
• 3 teaspoons cornstarch
• 1 teaspoon white sugar
• 1 tablespoon canola oil
• 1 boiled egg

Equipment: Parchment paper 4 inches x 4 inches cut squares. Steamer.

In a bowl, combine the flour and instant yeast and mix. Add in the sugar, salt, baking powder and mix again with a spatula. Pour in the canola oil and lukewarm water and mix well. Put the dough on a lightly floured surface and knead for 10 minutes. Lightly oil the surface of the bowl and place the kneaded dough inside. Cover with plastic wrap and kitchen towel and let it rise for 1 to 2 hours until it has doubled in size.

While waiting for the dough to rise, chop the spring onions and mince the garlic, ginger and onion.

Make the sauce by combining the hoisin, oyster sauce, soy sauce, 1/2 cup of water, teaspoon of sugar and cornstarch in a bowl.

Put a tablespoon of canola oil in a pan in moderate heat and saute the garlic, onion and ginger. Then add in the mince pork and let this brown. Pour in the sauce and cook in low heat, mixing until the sauce thickens. Lastly, add the spring onions and set aside to cool.

Boil one egg and slice it into 8 wedges.

When the dough has doubled in size, knead and slice into approximately 8 equal pieces. Form each piece into a ball and let it rest for 15 minutes.

Roll it out into a 4 inch piece diameter and pinch the sides. Put 2 teaspoons of meat mixture and a piece of egg. Gather the sides into pleats towards the filling and twist to seal the bun, then place on a piece of parchment paper. Let it rise for 30 minutes then steam for 15 minutes.

Happy cooking!