Steamed pork buns

Recipes / Meat

Classic steamed buns, filled with delicious pork mince are a great way to treat guests celebrating Chinese New Year.

Recipe «Steamed pork buns» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp peanut oil, 200g pork mince, 1/3 cup hoi sin sauce, 2 green onions, trimmed, thinly sliced, 1 tsp instant dried yeast , 1 tbsp caster sugar, 2/3 cup warm water, 1 1/2 cups plain flour .

Ingredients:

  • 2 tsp peanut oil 
  • 200g pork mince 
  • 1/3 cup hoi sin sauce 
  • 2 green onions, trimmed, thinly sliced 
  • 1 tsp instant dried yeast 
  • 1 tbsp caster sugar 
  • 2/3 cup warm water 
  • 1 1/2 cups plain flour 

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.