PORK BUNS
Yield:
6
Prep Time:
30 minutes
Cook Time:
1 hour
Ingredients
Dough:
- 5g dry yeast
- 10g sugar
- 600g cake flour
- 350g warm water
Filling:
- Quarter of a Chinese cabbage
- 300g pork mince
- 1 spring onion
- 1 small piece of ginger
- 30ml soya sauce
- Salt & Pepper
- 15ml sesame oil
Instructions
- Dissolve dry yeast and sugar in warm water.
- Make dough by mixing flour and water, work into a smooth dough, cover and set aside in a warm place to rise. After an hour, the dough should have doubled in size.
- At the same time, prepare the filling.
- Blanch Chinese cabbage in a little hot water, squeeze, and keep the juice.
- Shred the cabbage, place in a big bowl, add pork mince, chopped spring onion, ginger, soya sauce, salt, pepper, sesame oil and the cabbage juice. Mix well.
- Punch down the dough and tear it into 20 pieces. Roll each piece out into a disc (about 10cm in diameter) and place the filling in the middle.
- Pickup and fold each disc towards the middle, making sure they are closed.
- Set aside for 10 minutes for the shape to settle.
- Steam for 15 minutes on high.