These buns may be prepared in advance and frozen. Thaw in a plastic bag and re-steam for 10 minutes.
Chinese steamed pork buns
- 7g dried yeast
- 125ml (½ cup) lukewarm water
- 500g cake flour
- 30ml (2 tbsp) sugar
- 60ml (¼ cup) boiling water
- 15ml (1 tbsp) vegetable oil
- 15ml (1 tbsp) sesame oil
- 30ml (2 tbsp) cooking oil
- 2 spring onions, finely chopped
- 1 garlic clove, finely chopped
- 500g pork fillet, grilled and cubed
- 30ml (2 tbsp) soya sauce
- 30ml (2 tbsp) oyster sauce
- 15ml (1 tbsp) sugar
- 15ml (1 tbsp) cornflour, dissolved in 30ml (2 tbsp) water or chicken stock
For the buns, dissolve the yeast in the water. Add 60g (½ cup) of the flour and mix thoroughly. Cover with a cloth and leave to rest until bubbles appear, about 1 hour.
Dissolve the sugar in the boiling water, stir in both oils and allow to cool slightly. Mix into the yeast mixture. Add the remaining flour and knead on a lightly floured surface until smooth and elastic.
Put the dough in a large, oiled bowl, cover with damp cloth and leave in a warm place until doubled in size, about 2 hours.
To make the filling, heat the oil in a wok or large frying pan and stir-fry the spring onions and garlic for about 30 seconds. Add the pork and stir-fry for another minute, then add the soya sauce, oyster sauce, and sugar. Add the dissolved corn flour and stir-fry quickly until the pork is glazed. Allow to cool.
On a lightly floured surface, knead the dough again and roll into a long cylinder. Slice the cylinder into rounds, then roll each round out with a rolling pin.
Place 30ml (2 tbsp) of filling in the centre of each round and gather the dough up around the filling by pleating along the edges.
Place each bun on a steamer tray, cover and allow to rise until the dough springs back when touched with a finger, about 1 hour.
Steam over briskly boiling water for 10 minutes and serve.