Steamed Pork Buns

Buns:

Combine the water, yeast with a pinch of sugar in a small bowl. Set aside for 5 minutes or until the yeast granules have dissolved.

Put flour, baking powder, sugar and salt into a mixing bowl. Pour in the yeast mixture and oil. Stir until the dough comes together. Turn out onto a floured board and knead for 10 minutes*, or until dough is smooth and elastic.

Place in an oil greased bowl. Cover and stand in a warm place for the dough to prove for approximately 45 minutes, or until the dough has doubled in size. While the dough is proving prepare the filling.

Pork Filling:

Heat the sesame oil in a frying pan. Add the pork mince and stir fry for 5 minutes, until pork is cooked. Add spring onions, garlic and ginger and cook a further 1 minute.

Add Gregg's ground Chinese five spice, hoisin sauce, chilli flakes (optional) and corn flour mix. Stir and simmer a further 2 minutes.

Remove from the heat and transfer to a bowl. Season to taste. Cool and chill.

To prepare the buns:

Punch the risen dough down and turn out onto a floured board. Divide into 12 even sized pieces. Roll each into a ball. Using the palm of your hand press a piece of dough into a circle approx. 10cm diameter, making sure the circle is even thickness.

Put 2 teaspoons of the chilled pork filling into the centre of the circle. Bring the sides of the dough up to enclose the filling and pinch together to form a pleat at the top to seal.

Place on tray lined with baking paper. Repeat with the remaining dough and filling, ensuring that the buns do not touch each other on the tray. Allow to rise for a further 30 minutes.

To cook, place a piece of baking paper in the base of a steamer. Set the steamer over a pan of water. Bring to the boil.

Place the buns into the steamer and cover. Steam for 12-15 minutes. Cook in batches and serve immediately with Heinz Soy & Vinegar Street Food Sauce.