Steamed Pork Buns
Makes: 6
400g pork mid-loin chops
¼ cup Hoi Sin sauce
2 tablespoons soy sauce
3 teaspoons finely grated fresh ginger
1 teaspoon Chinese five spice powder
1 teaspoon sesame oil
1 garlic clove, crushed
1 ¼ cups plain flour
3 teaspoons caster sugar
2 teaspoons dried yeast
¼ cup warm milk
¼ cup lukewarm water
1 ½ tablespoons peanut oil
Salt and freshly ground black pepper, to taste
1. Heat 2 cups of water in wok with steamer
rack in place on setting 9. Cover with lid.
2. Once water has reached a simmer add
pork to the rack. Cover and cook for 15
minutes.
3. Transfer pork to a bowl and shred meat.
4. Combine pork, hoi sin sauce, soy, ginger,
five spice powder, oil and garlic in a large
bowl. Season to taste with salt and pepper.
Cover and refrigerate for 1 hour.
5. Meanwhile, combine the flour, sugar and
yeast in a large bowl. Make a well in the
centre. Combine the milk, water and 1
tablespoon of the oil in a jug. Add to dry
ingredients and stir to combine.
6. Knead dough on a lightly floured surface
for 5 minutes or until smooth. Use
remaining oil to lightly grease a large bowl.
Place dough in bowl. Cover with plastic
wrap and place in a warm place for 30
minutes or until doubled in size.
7. Punch dough down. Knead for a further
5 minutes. Place in a greased bowl and
allow to proof for a further 30 minutes.
8. Shape dough into a 5 x 20cm log.
Cut into six equal portions.
9. Flatten each dough portion. Place equal
amounts of pork mixture on centre of
dough and bring side of dough up to
enclose. Roll into a ball. Cut a small
cross in top of each bun.
10. Heat 2 cups of water in wok on setting 9.
Cover with lid. Bring to a simmer. Cover
rack with a piece of baking paper. Place
pork buns crease side down on paper.
Cover with lid. Cook for 15-20 minutes or
until cooked. Serve.
36
Wok Recipes continued
