Steamed Pork Buns
These Asian pork steamed buns are so soft and chewy. You can use the filling in dumplings as well for a quicker solution to impress your friends.
Makes 12
Prep Time 30 minutes + 1 ¼ hours proving of dough
Cook Time 12-15 minutes
Test your skill
Ingredients
Dough:
1 cup warm water
2 tsp instant dry yeast
2 ½ cups flour
2 tsp baking powder
2 Tbsp caster sugar
1 tsp salt
2 Tbsp vegetable oil
Pork Filling:
2 tsp sesame oil
200g pork mince
2 spring onions, chopped
1 clove garlic, crushed
1 tsp finely grated fresh ginger
½ tsp Gregg's ground Chinese Five Spice
¼ cup hoisin sauce
Pinch chilli flakes (optional)
1 tsp cornflour mixed with 2 tsp cold water
Heinz Soy & Vinegar Street Food Sauce
NUTRITION INFORMATION 12 Serving Size: 1 bun (83g) | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
| Energy | 730kJ | 880kJ |
| Protein | 6.6g | 7.9g |
| Fat, total | 4.9g | 5.9g |
| - saturated fat | 0.8g | 1.0g |
| Carbohydrate | 24.8g | 29.9g |
| - sugars | 3.7g | 4.5g |
| Dietary Fibre | 1.7g | 2.0g |
| Sodium | 340mg | 410mg |
INGREDIENTS NUTRITION
Made with
Method
Buns:
Step 1
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. Step 2
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. Step 3
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:
Step 1
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. Step 2
Add Gregg's ground Chinese five spice, hoisin sauce, chilli flakes (optional) and corn flour mix. Stir and simmer a further 2 minutes. Step 3
Remove from the heat and transfer to a bowl. Season to taste. Cool and chill. To prepare the buns:
Step 1
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. Step 2
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. Step 3
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. Step 4
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. Step 5
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. Tips
The kneading can be done in a mixer if wished, using the dough hook attachment. This reduces the kneading time to 7-8 minutes.
Prepare the buns until ready to steam. Place on a tray and freeze in a single layer. Once frozen store in a sealable freezer bag or airtight container. Defrost in the fridge, steam and serve immediately.
Swap It Out
Substitute the pork mince for chicken or beef mince if wished.
What do I need?
Select All
1
1 cup warm water
2
2 tsp instant dry yeast
3
2 ½ cups flour
4
2 tsp baking powder
5
2 Tbsp caster sugar
6
1 tsp salt
7
2 Tbsp vegetable oil
8
2 tsp sesame oil
9
200 g pork mince
10
2 spring onions, chopped
11
1 clove garlic, crushed
12
1 tsp finely grated fresh ginger
13
½ tsp Gregg’s ground Chinese Five Spice
14
¼ cup hoisin sauce
15
Pinch chilli flakes (optional)
16
1 tsp cornflour mixed with 2 tsp cold water
17
Heinz Soy & Vinegar Street Food Sauce
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