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Try Adrian's tasty version of the always favourite pork bun.
To make the bun dough, put all the ingredients apart from the water & sesame oil into a bowl & roughly combine. Pour half the warm water into the dry ingredients & stir. Pour in the remaining water & mix well. Dust a clean surface with a little extra flour, and tip the dough on to the surface. Knead for 5 mins & then shape into 4 rough bun shapes.
Rub the inside of a large bowl with sesame oil. Put your dough & cover with cling film or a clean tea towel, place in a warm place & leave to prove until the dough has at least doubled in size. This takes about 40 minutes.
For the filling, in a large mixing bowl, add pork mince, pork fillet, sausage, char sui, coriander, ginger, bean paste, hoisin, soy and sherry. Mix until well combined.
Tip the dough on to a floured surface & knead again, to knock the air out of it. Take a golf ball sized piece of the dough & flatten it with the palm of your hand. Spoon a heaped tablespoon of the cooled pork mixture and a piece of egg into the middle of the pastry. Carefully pull up the edges of the dough to encase the filling in a ball shape, then smooth the edges & place on a floured tray.
Place the buns in a steamer and cook for 15 – 20 minutes.
To make the dipping sauce combine all ingredients, season to taste.
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