Dim Sum Steamed Pork Buns |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These are those delicious steamed pork buns you get when you go for Dim Sum. They are quite easy, can be frozen and are absolutely delicious (better than any I've ever had at Dim Sum!) You will need a couple of bamboo steamer baskets to make these properly. Read more . These also call for Chinese barbecued pork and I have put an easy, wonderful recipe for that on the site tonight as well! Ingredients:
dough |
3 cups plain flour |
1 tbsp. baking powder |
2 oz. lard |
3/4 cup warm water |
1 tsp. white vinegar |
1/2 tsp. salt |
pork filling |
1 piece green ginger |
1 clove garlic |
2 tbsp. oil |
1/2 cup water |
1 tbsp. hoi sin sauce |
1 tbsp. oyster sauce |
1 tbsp. soya sauce |
1/2 tsp. sesame oil |
3 tsp. cornstarch |
4 shallots or spring onions |
8 oz chinese barbecued pork |
Directions:
1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soya sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornstarch, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finelyl chopped shallots, stir until combined. Allow pork mixture to become completely cold.
2. To make the dough sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out onto lightly floured surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead again lightly. Cut dough into 12 equal portions. Roll each portion into a ball.
3. Take each ball of dough and roll out on floured surface to a 4 circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in cntre of round. Press edges of dough together.
4. Take the two ends of the bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of wax paper into 5 squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of wax paper. Freeze at this point, if freezing. Remove and thaw to cook.
5. Choose a saucepan slightly smaller than the diameter of the steamer you are going to use. Fill saucepan about one-third full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks in same way. Place on top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes. There is no need to change position of racks during cooking time. Makes 12 buns.
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