Chinese Pork and Ham Recipes - Steamed Pork Buns Recipe

Ingredients

• 30 ml/2 tbsp hoisin sauce

• 15 ml/1 tbsp oyster sauce

• 15 ml/1 tbsp soy sauce

• 2.5 ml/1/2 tsp sesame oil

• 30 ml/2 tbsp groundnut (peanut) oil

• 10 ml/2 tsp grated ginger root

• 1 clove garlic, crushed

• 300 ml/1 1/4cups water

• 15 ml/1 tbsp corn-flour (cornstarch)

• 225 g/8 oz cooked pork, finely chopped

• 4 spring onions (scallions), finely chopped

• 350 g/12 oz/3 cups plain (all-purpose) flour

• 15 ml/1 tbsp baking powder

• 2.5 ml/1/2 tsp salt

• 50 g/2 oz/1/2 cup lard

• 5 ml/1 tsp wine vinegar

• 12 x 13 cm/5 in greaseproof paper squares

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Method:

1. Mix together the hoisin, oyster and soy sauces and the sesame oil. Heat the oil and fry the ginger and garlic until lightly browned. Add the sauce mixture and fry for 2 minutes.

2. Blend 120ml/4 fl oz/1/2 cup of the water with the corn-flour and stir it into the pan. Bring to the boil, stirring, then simmer until the mixture thickens. Stir in the pork and onions then leave to cool.

3. Mix together the flour, baking powder and salt. Rub in the lard until the mixture resembles fine breadcrumbs.

4. Mix the wine vinegar and remaining water then mix this into the flour to form a firm dough. Knead lightly on a floured surface then cover and leave to stand for 20 minutes.

5. Knead the dough again then divide it into 12 and shape each one into a ball. Roll out to 15 cm/6 in circles on a floured surface.

6. Place spoonfuls of the filling in the centre of each circle, brush the edges with water and pinch the edges together to seal around the filling.

7. Brush one side of each greaseproof paper square with oil. Place each bun on a square of paper, seam side down.

8. Place the buns in a single layer on a steamer rack over boiling water. Cover and steam the buns for about 20 minutes until cooked.