Pork Dim Sum Buns
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Ingredients
for
24
- For the dough
- 2 ¼ tsps Dry yeast (or 1 cake fresh yeast)
- 1 cup lukewarm water
- 4 ½ cups all-purpose flour
- ¼ cup sugar
- 2 Tbsps vegetable oil
- ½ cup boiling water
- 2 Tbsps sesame oil
- For the filling
- 2 Tbsps Oil
- 1 scallion (finely chopped)
- 1 clove finely chopped garlic cloves
- 8 ozs cooked Pork (diced)
- 2 Tbsps light soy sauce
- 2 Tbsps Oyster sauce
- 1 Tbsp sugar
- 1 Tbsp Corn starch (dissolved in 2 tbsp water)
Preparation
Kitchen utensils
1 Fine grater, 1 Cutting board, 1 Small knife, 1 Measuring cups, 2 Pots, 1 Wooden spoon
Preparation steps
1.
Dissolve the yeast in the lukewarm water. Add 1 cup of flour and mix thoroughly. Cover with a cloth and leave to rise for 1 hour, until bubbles appear. Add 3 1/2 cups flour to form a dough.
2.
Knead the dough on a lightly floured surface until smooth. Put into a large, greased bowl in a warm place. Cover with a damp tea towel and leave to rise for about 2 hours until doubled in size.
3.
For the filling: heat 2 tablespoons oil in a wok or frying pan. Stir fry the spring onions and garlic for 30 seconds. Add the pork. Stir fry for 1 minute. Add the soy sauce, oyster sauce, and sugar.
4.
Pour in the dissolved cornflour and stir quickly until the pork is glazed. Remove from the pan and leave to cool.
5.
On a floured board, knead the dough for 2 minutes. Cut into 24 pieces.
6.
Flatten each piece with the palm of your hand and roll with a rolling pin into 8 cm|3" rounds.
7.
Place 2 tablespoons of the filling on the centre of each round. Gather the dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.
8.
Place each bun on a 5 cm|2" square of non-stick baking paper on a steamer tray. Cover with a tea towe and leave to rise for 1 hour, until the dough springs back when touched with a finger. Remove the tea towel.
9.
Steam the buns over briskly boiling water for 10 minutes.
