Name: Steamed Bbq Pork Buns Recipe
Total time: 135 min
Yield: 2
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Enjoy yum cha at home with this recipe for making classic chinese steamed pork buns. 

How to make Steamed Bbq Pork Buns Recipe

Australia's Best Recipes Team

Crawler

Chinese

<p>Enjoy yum cha at home with this recipe for making classic chinese steamed pork buns. </p>

Non Vegetarian

Plain flour

Instant Yeast

Baking powder

Salt

Caster sugar

Vegetable Oil

Eschalot finely chopped

Garlic cloves crushed

Ginger finely grated

Chinese barbecue pork

Hoisin Sauce

Rice wine vinegar

Sesame oil

Soy sauce

Sift flour, yeast, baking powder and salt into a large bowl.

step 1

Whisk 1 cup warm water and sugar in jug until sugar dissolves. Add vegetable oil.

step 2

Stir water mixture into flour mixture and mix until combined. Knead for 1 minute or until a smooth dough forms. Stand, covered, in a warm draught-free place for 1 hour or until the dough has doubled in size.

step 3

Meanwhile, heat remaining vegetable oil in a large frying pan over medium heat. Cook echalot, stirring, for 3 minutes or until softened.

step 4

Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant.

step 5

Add pork, hoisin sauce, 1 tablespoon rice wine vinegar and sesame oil. Cook, stirring, for 1 minute or until well combined. Set aside to cool.

step 6

Meanwhile, combine remaining vinegar, soy sauce and chilli in a small bowl to make dipping sauce. Set aside until you are ready to serve.

step 7

Punch dough back with your fist. Knead into a ball. Cut dough into 12 even portions. With floured hands, press out and stretch a portion into a 10cm wide circle.

step 8

Place 1 1/2 tablespoons of pork mixture into centre. Bring edges up around filling and pinch them together to seal. Repeat with remaining dough and pork filling to make 12 buns.

step 9

Cut out 12 x 8cm square pieces of baking paper. Place buns on squares and add a few buns to a large steamer basket.

step 10

Pour water into a wok until it's about one-quarter of the way up the sides. Bring water to the boil over high heat. Place steamer basket over wok, making sure the base doesn't touch the water.

step 11

Steam buns, in batches, for 10-12 minutes, or until puffed and cooked. Serve immediately with dipping sauce.

step 12

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