Fluffy white buns filled with fragrant, tender mined pork… no one can resist this all-time dim sum fave!
- 1 cup warm water
- ¼ cup caster sugar
- 7 g sachet dried yeast
- 3 cups plain flour, sifted
- ¼ tsp salt
- ¼ cup peanut oil
FILLING (see tip)
- 1 tbsp peanut oil
- 3 spring onions, finely sliced
- 1 clove garlic, crushed
- 300 g pork mince
- 2 tbsps soy sauce
- 2 tbsps oyster sauce
- 1 tbsp honey
- 2 tsps sesame oil
- Sauce of choice, and green tea, to serve
In a jug, combine water, sugar and yeast. Set aside 5 mins until frothy.
Sift flour and salt into a bowl. Stir in yeast mixture and oil to combine. Knead 5 to 7 mins on a floured surface. Place in an oiled bowl. Set aside in a warm place, covered, 1 hour.
FILLING Heat oil in a pan on medium. Saute onion and garlic 1 to 2 mins. Remove from pan. Add mince and brown 4 to 5 mins. Return onion mixture to mince with remaining ingredients. Boil, reduce heat to low and simmer 3 mins.
Roll dough into a 4 cm-thick log, cut into 16 pieces. Flatten into 8 cm rounds. Add 2 tsps mince mixture to centre of each, roll up sides and pinch seams. Place on lined tray and cover with tea towel.
Arrange half balls in a lined double-stacked steamer basket over a wok of simmering water. Reduce to low and steam, covered, 20 to 25 mins. Repeat. Serve with sauces and green tea.
TIP: Try this filling in wonton wrappers.
Photo: Rodney Macuja/BauerSyndication.com.au