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Steamed pork buns
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Prep Time:
145 minutes
Cook Time:
32 minutes
Total Time:
177 minutes
Ingredients:
  • 500.00 ml plain flour
  • 10.00 gm baking powder
  • 53.75 gm caster sugar
  • 2.40 gm salt
  • 125.00 gm warm water
  • 36.80 gm vegetable oil
  • 42.00 gm reduced-salt soy sauce
  • 48.80 gm oyster sauce
  • 40.00 ml Shao hsing rice wine
  • 5.00 gm cornflour
  • 1 tsp sesame oil
  • 250g Chinese barbecue pork (char-siu pork), finely chopped
Instructions:
  • In a bowl, sift flour and baking powder together. Mix in salt and 2 tablespoons of sugar. Slowly pour in the water and oil mixture. Stir until a soft dough forms. Transfer the dough to a floured surface, knead until smooth, wrap in plastic wrap, and chill in the fridge for 1 hour.
  • Combine soy sauce, oyster sauce, rice wine, remaining sugar, and cornflour in a jug and whisk together until smooth.
  • Warm up a wok or non-stick pan on medium-high heat. Toss in sesame oil, pork, and soy sauce combo. Stir fry for 2 minutes until it boils. Allow it to cool.
  • Divide the dough into 10 portions and cover with a tea towel to keep it moist. Take one portion at a time, roll it into a 12cm round. Place a spoonful of pork mixture in the center of each round, then fold the edges up to create buns, pinching the tops closed.
  • Fill a wok or deep frying pan with water one-third full and bring to a boil. Line a bamboo steamer with baking paper, making sure it doesn't touch the water. Place 5 buns in the steamer and cover with the lid. Steam for 15 minutes or until a skewer inserted into the center comes out clean. Keep warm and repeat with the remaining buns. Serve hot.

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