Steamed Pork Buns
These delicious Steamed Pork Buns are the perfect grab and go snack! Serve these up as a meal or as a tasty appetizer at your next dinner party!
What you’ll need
- 500g SunPork collar butt
- 2 cup chicken stock
- 1/2 tsp. Chinese five-spice
- 1 cup spring onions, sliced
- 3 Tbsp. hoisin sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. soy sauce
- 1 1/2 tsp. honey
- 1 tsp. minced ginger
- 1 tsp. salt
- 3 Tbsp. sugar
- 2 1/2 tsp. dry yeast
- 3 1/4 cups plain flour
- 3 Tbsp. canola oil
- 1/4 tsp. salt
- 1 1/2 tsp. baking powder
How to make it
- Place pork shoulder and chicken stock in slow cooker. Cook on high for 4 hours.
- Remove shoulder from slow cooker and pull apart. Mix five spice powder through the pulled pork
- Heat fry-pan to med. Place pork in pan along with spring onions, hoisin sauce, rice vinegar, soy sauce, honey, ginger and 3/4 tsp. of salt. Cook for 5 mins or until sauce is thick and sticky.
- Remove from heat and place in bowl. Cover and refrigerate.
- To prepare the buns, combine 1 cup of warm water with sugar and yeast. Let it stand for 5 mins.
- Add flour, oil and 1/4 tsp. of salt to the yeast mixture. Stir until a soft dough forms.
- On a lightly floured surface, knead the dough until it becomes smooth and elastic. Place dough in an oiled bowl and cover. Ablow to rise for 1 hour or until doubled in size.
- Punch the dough and allow to rest for a further 5 mins before removing from bowl and kneading in the baking powder. Let the dough rest for a further 5 mins.
- Divide the dough into 10 equal parts, rolling each into a ball.
- Roll the ball into a circle (about 10cm wide). Place 1/4 cup of pork filling into the centre. Bring up the sides of the dough to cover the filling and meet at the top. Pinch and seal the dough closed with a twist. Repeat with remaining dough.
- Using a tiered bamboo steamer, arrange 4 buns seam side down and 4 cm apart in each tier. Stack the tiers over a pot of boiling water and cover with a the lid.
- Steam for 15 mins or until puffed and fluffy. Repeat until all buns are steamed.