Steamed buns filled with pork, prawn and water chestnut

Steamed buns filled with pork, prawn and water chestnut

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon dried yeast
1 teaspoon sugar, plus an extra 2 tablespoons
335g plain flour
1/4 teaspoon sea salt
1 tablespoon vegetable oil
1/2 teaspoon baking powder

Filling

Quantity Ingredient
200g caramelised pork, finely diced
8 tiger prawns, peeled and deveined, then finely diced
10 water chestnuts, finely diced

Method

  1. In a small bowl, mix together the yeast, the 1 teaspoon sugar, 30 g of the flour and 3 tablespoons warm water. Leave to stand for 30 minutes.
  2. Mix in the remaining flour and 2 tablespoons sugar, along with the salt, oil and another 125 ml warm water. Knead the mixture until smooth and elastic. Roll the dough into a ball, cover with plastic wrap and leave to stand for 2 1/2–3 hours.
  3. Mix together the filling ingredients and set aside.
  4. Knock back the dough and spread it out on a floured board or bench. Sprinkle the baking powder evenly over the surface, then knead for 5 minutes.
  5. Divide the dough into two even portions and place the piece you are not working with in a covered bowl.
  6. Divide the other half into 12 even portions. Roll them out flat, then place 1 tablespoon of the filling mixture in the centre. Shape each portion into a ball around the filling, with the smooth surface up. Put each bun on a small square of baking paper. Repeat with the remaining dough and filling, then cover and leave to stand for 30 minutes, or until doubled in size.
  7. Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over high heat. Reduce the heat to medium; the water should still be boiling.
  8. Transfer as many buns, still on the baking paper squares, as possible to the steamer, leaving 2.5–5 cm between the buns.
  9. Cover and steam for 10–15 minutes, or until the filling is hot when tested with a skewer, making sure the buns are not in contact with the boiling water. Serve hot.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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