Steamed Pork Buns

These are mini-versions of what mum makes, mainly because I have a small steamer and they're a great yum-cha size but still have all the flavour. You can make 12 bigger ones instead of 24 small but will need to steam them for longer (about 25 mins). I like to make these with added water chestnuts and sesame oil. Another variation is the more well-known BBQ Pork buns (char siu bao) - a recipe to come soon. Also, I've devised my own dough - mum uses store-bought bun mixes which cost more than they're worth. I've found the only difference is that the premix uses bleached commercial flour which makes the bun whiter.

Ingredients

Dough

• 2 3/4 C standard flour
• 5 1/2 tsp baking powder
• 1/2 C sugar
• 200 mL milk
• 1 Tbs oil

Filling

• 2 water chestnuts, crushed (using the side of a knife)
• 2 shallots finely diced
• 1 large Chinese mushroom finely sliced
• 250 g pork mince
• 1/4 tsp salt
• dash sesame oil
• 1 tsp soy sauce
• dash of pepper
• 3 eggs, hard-boiled, cut into 24 pieces
• 1 1/2 Chinese sausages, sliced into 24 pieces, fried and drained

Method

Sift flour, baking powder, and sugar into a bowl.

Stir in milk to form a dough.

Turn onto a floured board and knead for 2 minutes.

Add the oil to the dough and knead for another 3 minutes until smooth.

Cover and let rise for half an hour.

Mix together all the ingredients for the filling except the eggs and sausages.

Divide dough into 4 pieces.

Roll each piece into a log and cut into 6 pieces.

Flatten a piece of dough with the palm of your hand to form a circle about 10cm in diameter.

Put a tablespoon of filling into the middle and top with a piece of egg and sausage.

Enclose the filling by pinching the edges of the dough while rotating the bun until fully sealed.

Place bun on a square of baking paper and arrange in a steamer (4 will fit in an 8 inch steamer).

Steam for 17 minutes above rapidly boiling water with a tablespoon of vinegar added (the vinegar helps the bun appear white).

Serve hot. Buns can also be frozen and reheated in the microwave for 2 minutes on high or re-steamed for about 10 minutes.