Xian rou bao zi (steamed pork buns)

Ingredients

Dough

• 250 g water
• 1 ½ tsp dried instant yeast
• 1 tsp baking powder
• 230 g baker's flour
• 200 g plain flour
• 50 g white sugar
• 1 tsp salt

Filling

• 5 spring onions/shallots, trimmed and cut into pieces
• 500 g pork mince
• ½ tsp ground white pepper
• 1 tsp white sugar
• ¼ tsp Chinese five spice powder (see Tips)
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp Shaoxing wine (Chinese cooking wine)

Assembly and steaming

• oil, for greasing
• plain flour, for dusting
• 700 g water

Preparation

Dough

1. Place water into mixing bowl and heat 2 min/37°C/speed 2.
2. Add yeast and baking powder and mix 30 sec/speed 2.
3. Add baker's flour, plain flour, sugar and salt, then knead 5 min/knead. Transfer dough into a bowl, cover with plastic wrap and set aside to rest for approx. 1 hour or until dough triples in volume. Proceed with recipe while dough rests. Clean and dry mixing bowl.

Filling

1. Place spring onions/shallots into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Add mince, pepper, sugar, Chinese five spice, oyster sauce, soy sauce, sesame oil and wine, then mix 30 sec/reverse/speed 3. Transfer into a bowl and place into refrigerator until ready to use. Clean and dry mixing bowl.

Assembly and steaming

1. Grease Varoma dish and tray with oil, then set aside. Transfer dough onto a lightly floured work surface and roll out into a log, then divide log into 24 portions. Using a rolling pin, flatten each portion into a circle (10 cm). Place 1 tablespoon of the pork filling in the centre of each circle. Wrap the edges of the dough over the filling to create a bag and pinch the edges together to seal. Repeat with remaining dough and filling (makes approx. 24 pieces). Place 6 buns into prepared Varoma dish, pinched side up, and place 6 buns onto prepared Varoma tray, pinched side up, and set aside to rest for 15 minutes.
2. Place water into mixing bowl. Place Varoma with buns into position, secure Varoma lid and steam 15 min/Varoma/speed 1. Transfer into a thermal serving bowl or onto a plate and cover to keep warm.
3. Divide remaining 12 buns between prepared Varoma dish and tray, pinched side up. Place Varoma with buns into position, secure Varoma lid and steam 15 min/Varoma/speed 1. Serve buns while warm.

Hints & Tips

• To make your own Chinese five spice powder, refer to the recipe on Cookidoo®.
• Serve with hoisin sauce, chilli sauce, soy sauce or kecap manis.
• Quick folding method: After proving, transfer dough onto a large floured work surface. Using a rolling pin, roll dough into a large rectangle (30 x 45 cm). With the long edge facing you, cut dough into 24 pieces (3 cuts horizontally x 8 cuts vertically). Using your hands, stretch out each rectangle into a square, then place 1 tablespoon of the filling into the centre of each square, pulling the corners together into the centre to encase the filling. Pinch the top together to seal, then proceed as per recipe to steam buns.