Makes approx. 20 buns
1 pkt instant yeast
1 cup warm water (more or less)
2.5 cups bread flour
3 tablespoons sugar
1 teaspoon kosher salt
40ml olive oil
- Add the flour, sugar, salt, yeast and olive oil to mixer and mix. Then add water until a soft dough and mix on the lowest speed possible for 8 to 10 minutes. Otherwise kneed it by hand. Lightly dust a medium bowl, put the dough in it. Cover the bowl with dry kitchen towel and let rise until it doubles in bulk.
- Punch the dough down and turn it out onto a clean work surface. Divide it into small balls. They should be about size of a Ping-Pong ball . Cover the armada of little dough balls with a draping of plastic wrap and allow them to rest and rise for 30 minutes. (if in a hurry you don’t have to let it rise again this time)
- Meanwhile, cut out twenty 4-inch squares of parchment paper.
- Flatten one ball with palm of your hand, then use a rolling pin (or your hand) to roll it out into a 4 inch long oval. Fill the bun with a heaped teaspoon of filling (see below), and fold the bun close at the top (there are some cool youtube videos showing how to properly fold them) and put bun on a square of slightly greased parchment paper. Stick it back under the plastic wrap. Let the buns rest for 30 minutes (or until nice and poofy again).
- Set up a steamer on the stove. Working in batches so you don’t crowd the steamer, steam the buns for 10 minutes. Remove the parchment. If you can’t use the buns immediately, allow to cool completely, then seal in a plastic freezer bag and freeze for up to a few months. Reheat frozen buns in a stove top steamer for 2-3 minutes, until puffy, soft and warmed all the way through.
2 medium pork fillets, cut into pieces
Spring onion chopped
Regular onion chopped finely
Black bean sauce or Chinese bbq sauce
Salt to taste
3 tbsp honey
1 tbsp fish sauce
2 tbsp dark soy sauce
2 tbsp Chinese cooking wine
1 tbsp oyster sauce (not the end of the world if you don’t have this)
2 tsp five-spice powder
2 tbsp ginger, minced
3 cloves garlic, minced
1 tbsp sesame oil
1/2 tsp baking soda
- Combine all marinade ingredients then pour mixture over the pork, set it aside and let it marinate for at least an hour (or however long you have).
- In a wok or pan, fry pork until just cooked.
- Remove from stove and chop into finer pieces.
- Add sauce (so that it’s nice and moist) and chopped spring onions and regular onions – taste as it might need a bit of salt.
- Ready to use as filling for buns.