Chinese steamed pork buns recipe

Chinese steamed pork buns

It may seem like a challenge, but making your own steamed pork buns is really simple!

Prep time: 70 minutes

Cook time: 20 minutes

Servings: 6 people

Preparation

To Make the dough:
Mix the dried yeast and 50ml of warm water in a warm place for 10 minutes, the yeast should start to froth.
Meanwhile mix together the flour, baking powder, sugar and salt in a large bowl and form a well. Pour in the frothing yeast and 2 tsp olive oil.
Transfer to hands free mixer and gradually add 230ml water and mix with a dough hook or by hand.
Transfer to a lightly oiled bowl, cover with cling film and allow to prove for 60 minutes.

To assemble the buns:
Divide the dough into 4, retaining 3/4 under a cloth. Taking 1/4 of the dough form into a sausage shape and divide into 8 equal pieces. Roll each 1/8 into a circle around 8cm into diameter. Place 1 tablespoon of the pork mixture into the centre of the disc. Working clockwise, draw the sides in pleating to close and then twist and seal together at the top.
Place each bun on a small square of parchment and steam for 20 minutes over a high heat in a bamboo steamer. Transfer to a plate & serve with soy sauce.

Ingredients

Pork Mixture
600g Tesco Irish minced pork
20g chives finely chopped
6cm ginger finely grated
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp rice wine vinegar

1/2 tsp 5 spice

1 egg

1/2 tsp ground

white pepper
salt

 

Dough Mixture
500g plain flour
4g dried yeast (1/2 sachet)
50ml luke warm water
230ml water
1 tsp baking powder

50g caster sugar

2 tsp olive oil

1/2 tsp salt

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Ingredients

Pork Mixture
600g Tesco Irish minced pork
20g chives finely chopped
6cm ginger finely grated
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp rice wine vinegar

1/2 tsp 5 spice

1 egg

1/2 tsp ground

white pepper
salt

 

Dough Mixture
500g plain flour
4g dried yeast (1/2 sachet)
50ml luke warm water
230ml water
1 tsp baking powder

50g caster sugar

2 tsp olive oil

1/2 tsp salt

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Preparation

To Make the dough:
Mix the dried yeast and 50ml of warm water in a warm place for 10 minutes, the yeast should start to froth.
Meanwhile mix together the flour, baking powder, sugar and salt in a large bowl and form a well. Pour in the frothing yeast and 2 tsp olive oil.
Transfer to hands free mixer and gradually add 230ml water and mix with a dough hook or by hand.
Transfer to a lightly oiled bowl, cover with cling film and allow to prove for 60 minutes.

To assemble the buns:
Divide the dough into 4, retaining 3/4 under a cloth. Taking 1/4 of the dough form into a sausage shape and divide into 8 equal pieces. Roll each 1/8 into a circle around 8cm into diameter. Place 1 tablespoon of the pork mixture into the centre of the disc. Working clockwise, draw the sides in pleating to close and then twist and seal together at the top.
Place each bun on a small square of parchment and steam for 20 minutes over a high heat in a bamboo steamer. Transfer to a plate & serve with soy sauce.