Steamed Pork Buns
1 tbs dried active yeast
1 tsp caster sugar
¼ cup plain flour
¼ cup warm water
extra ½ cup warm water
extra 1½ cups plain flour
¼ tsp salt
extra 2 tbs caster sugar
1 tbs vegetable oil
½ tsp baking powder
300g boneless pork roast
1 cup bbq sauce (see smokey sweet bbq beef ribs)
2 spring onions chopped
5 tbs chicken stock
1 tbs soy sauce
1 tbs vegetable oil
1 tbs caster sugar
“A SENSATION IF YOU CAN PULL IT OFF. THE CHALLENGE WILL BE MAKING THE MAIN COURSE STAND UP TO IT”
Slow roast the pork on a low heat for up to 3 hours. Transfer to a board for resting, and then shred meat with a fork. If it resists in areas, then dice very finely. Mix together the pork, BBQ sauce, spring onions, chicken stock, soy sauce, oil and sugar. Refrigerate for at least 6 hours or overnight.
FOR THE BUNS
Mix together yeast, 1 tsp sugar, ¼ cup of flour, and ¼ cup of warm water and allow to stand for 30 minutes.
Mix in the remaining warm water, flour, baking powder, salt, 2 tbs caster sugar and vegetable oil. Knead until dough surface is smooth and elastic. Roll into a greased bowl, and let stand until tripled in size (about 2 hours).
Gently tap down dough and place on a floured board. Knead for 5 minutes and then divide into half. Then divide each of the halves into six to give 12 equal balls.
Cover the balls you are not using with a tea towel.
Work quickly now.
Shape dough portions into rough circles that are about 5-7mm thick in the palm of your hand, and spoon one heaped teaspoon spoon of pork mixture into the centre. Bring up the edges and enclose the filling in the bun. Roll in your hands and pinch any gaps to reform the round bun. Repeat for all the buns and cover them as you go.
Bring water to boil under a steamer or two. Reduce heat to medium, so the water is still at a boil. Cut 4cm squares of baking paper out, and place an individual bun on each.
Place buns in the steamer, and make sure you have 2-3cm between each one. Place cover on the steamer and steam for approximately 15 minutes. Ensure that the water does not come in contact with the buns. Repeat the steaming for the rest of the buns in batches. Keeping the steamed ones warm as you go.
Serve immediately with extra Hoi Sin and/or Sweet Chilli Sauce.
Will make enough for five people (would have been six, but by now you are lying on the kitchen floor a snivelling mess incapable of eating anything)
Kill me now!
This one is a doozie, but the end result is something to be proud of.
INSTEAD OF COOKING YOUR OWN PORK, YOU COULD BUY CHINESE ROAST PORK FROM AN AUTHENTIC CHINESE RESTAURANT (IT WILL BE HANGING IN THE WINDOW NEXT TO THE DUCK. IF IT ISN'T - DONT BUY IT).
LOTS OF PRESSURE POINTS, BUT KEY IS GETTING THE BUNS FILLED BEFORE THE SECOND RISING OF THE YEAST ("WORK QUICKLY NOW" COMMENT).
KEEP THE VOLUME OF THE FILLING INSIDE THE BUN TO THE MEASUREMENT, AND TRY TO KEEP THE FILLING IN THE MIDDLE OF THE DOUGH.