Pork Stuffed Steamed Buns
These treats are just one example of dim sum, featherlight steamed buns with a range of tasty fillings. They are now a popular snack the world over.
Ingredients
For the basic dough:
- 15ml/1 tbsp sugar
- about 300ml/ ½ pint / 1¼ cups warm water
- 25ml / 1½ tbsp dried yeast
- 450g / 1lb / 4 cups strong white flour
- 5mI / 1 tsp salt
- 15g / ½oz / 1 tbsp lard
- chives, to garnish
For the filling:
- 30mI / 2 tbsp oil
- 1 garlic clove, crushed
- 225g / 8oz roast pork, very finely chopped
- 2 spring onions, chopped
- 10ml / 2 tsp yellow bean sauce, crushed
- 10ml / 2 tsp sugar
- 5ml / 1 tsp cornflour mixed to a paste with water
Preparation
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- Make the dough. In a small bowl, dissolve the sugar in half the water. Sprinkle in the yeast. Stir well, then leave for 10-15 minutes until frothy. Sift the flour and salt into a bowl and rub in the lard. Stir in the yeast mixture with enough of the remaining water to make a soft dough. Knead on a floured surface for 10 minutes. Transfer to an oiled bowl and cover. Leave in a warm place for 1 hour until doubled in bulk.
- Meanwhile, make the filling. Heat the oil and fry the garlic until golden, then add the pork, spring onions, bean sauce and sugar. Stir in the cornflour paste and cook, stirring, until slightly thickened. Leave to cool.
- Knock back the dough. Knead it for 2 minutes, then divide into 16 pieces. Roll out each piece on a floured work surface to a 7.5-10cm / 3-4in round.
- Place a spoonful of filling in the centre of each, gather up the sides and twist the top to seal. Secure with string.
- Set the buns on non-stick baking paper in a large steamer and leave in a warm place until they have doubled in size. Steam over rapidly boiling water for 30-35 minutes. Serve hot, garnished with chives.
Makes 16.