Steamed roast pork buns

Steamed roast pork buns

By
From
Ben's Meat Bible
Makes
12
Photographer
Benito Martin

Ingredients

Quantity Ingredient
1 1/2 tablespoons caster sugar
250ml lukewarm water
1 1/2 teaspoons dried yeast
1 tablespoon vegetable oil
1 1/2 teaspoons baking powder
400g plain flour

Filling

Quantity Ingredient
1/2 tablespoon peanut oil
1 teaspoon sesame oil
2 garlic cloves, finely chopped
1.5cm piece fresh ginger, finely chopped
4 fresh shiitake mushrooms, stems removed, diced
300g Red-braised Japanese pork hock, sliced
or 300g store-bought chinese barbecued pork, sliced, (char siu)
2 spring onions, finely sliced
1 1/2 tablespoons black vinegar
3 1/2 tablespoons hoisin sauce
1 tablespoon light soy sauce

Method

  1. In a bowl, mix the sugar with the lukewarm water until the sugar dissolves. Add the yeast, stir to dissolve and leave for 10 minutes, or until frothy. Add the oil and sift in the baking powder and flour. Knead the mixture with your hands until it comes together as a smooth and slightly wet dough. Cover the bowl with a damp cloth and allow the dough to rise for about 20 minutes, until doubled in size. Knock the dough back and scrape it out of the bowl. Use immediately or cover with plastic wrap, refrigerate and use within 12 hours.
  2. To make the filling, heat the oils in a wok and stir-fry the garlic, ginger and mushrooms until fragrant. Add the pork, spring onions, vinegar, hoisin and soy sauces and cook for 1–2 minutes, or until the liquid has almost evaporated. Remove from the heat and set aside to cool.
  3. Divide the dough into 12 balls. On a floured surface, roll each ball and press into a neat disc, about 8 cm in diameter. Place a tablespoon of the pork mixture in the centre of each disc. Bring the edges of the dough up around the filling and pinch together at the top to seal.
  4. Place the buns into a steamer lined with baking paper, allowing space between each bun for rising. Steam for 10–12 minutes, or until the tops have just slightly opened. Serve immediately.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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