Dim sum pork buns
Dim sum pork buns
Ingredients
For the buns
- 250g strong bread flour
- 1 tsp baking powder
- 1 tsp caster sugar
- 1/2 tsp salt
- 150ml warm water
- 1 tbsp vegetable oil, plus extra for greasing
For the filling
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 inch ginger, finely chopped
- 200g leftover roast pork, finely chopped
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp five-spice powder
- 1 red chilli, finely chopped (optional)
To serve
- Hoi sin sauce
- Lettuce leaves
- Sesame seeds
Instructions
- 1
Make the buns: In a large bowl, mix the flour, baking powder, sugar and salt. Make a well in the centre and pour in the warm water and 1 tbsp of oil. Mix to form a dough, then knead for 5-10 minutes until smooth and elastic.
- 2
Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place for 1 hour, or until doubled in size.
- 3
While the dough is rising, make the filling: Heat the oil in a pan over medium heat. Add the onion, garlic and ginger and cook for 5 minutes, or until softened.
- 4
Add the pork, hoisin sauce, soy sauce, sesame oil, five-spice powder and chilli (if using) and cook for 5 minutes more, stirring constantly.
- 5
Remove from the heat and leave to cool.
- 6
Knock back the dough and divide into 8 equal pieces. Roll each piece into a circle, about 10cm in diameter.
- 7
Place a spoonful of filling in the centre of each circle, then pinch the edges together to seal, creating a bun shape.
- 8
Place the buns on a lightly oiled baking tray, cover and leave to rise for another 30 minutes.
- 9
Steam the buns for 15-20 minutes, or until cooked through.
- 10
Serve immediately with hoi sin sauce, lettuce leaves and sesame seeds.
For the buns
For the filling
For the buns
To serve
Nutrition
Per serving (based on 8 servings)
