Classic steamed buns, filled with delicious pork mince are a great way to treat guests celebrating Chinese New Year.
- Heat a wok over high heat. Add oil. Swirl to coat. Add mince. Stir-fry for 3 minutes or until brown. Add hoi sin sauce. Stir to coat. Add onion. Stir until well combined. Transfer mixture to a bowl. Set aside for 20 minutes to cool.
- Meanwhile, combine yeast, 2 teaspoons sugar and 2 tablespoons warm water in a small bowl. Cover with plastic wrap. Stand for 10 minutes or until bubbles appear on the surface. Place flour into a large bowl. Add yeast mixture, remaining sugar and remaining water. Stir to form a soft dough, adding another tablespoon of warm water, if necessary. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth. Roll into a 40cm long sausage shape. Trim ends and cut crossways into 16 portions (about 2cm thick).
- Using floured hands, if necessary, pat 1 dough portion to an 8cm disc. Place 2 teaspoons mince mixture into the centre of disc. Draw edge up to form a bun. Pinch top together to seal. Repeat with remaining dough portions and mince mixture. Cover loosely with a tea towel. Set aside for 30 minutes to prove.
- Place a large bamboo steamer lined with baking paper over a large saucepan or wok of simmering water (make sure it doesn’t touch water). Using a metal skewer, pierce holes in baking paper. Steam buns, in batches, for 12 to 15 minutes or until puffed and tender. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set