THE DAIRY KITCHEN
Steamed Pork Bun Bites
By THE DAIRY KITCHEN
Preparation 30 MINS
Cooking 5 MINS
If you have never tried making steamed buns before, do give it a go as they are fun to make and taste delicious. If time is of the essence you can buy the large steamed bao buns from the asian grocer or select supermarkets, split and steam them open with cheese and sweet chilli, and then fill with the pickled vegetables and pork.
Steamed Buns7g dry yeast
160ml warm water
300g high protein (strong) flour
50g caster sugar
20g instant skim milk powder
8g sea salt
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
40 ml vegetable oil
Pickled Vegetables1/2 small cucumber
1/2 small carrot
1 spring onion, sliced on diagonal
20ml seasoned rice vinegar
pinch of sugar
pinch of salt
For Serving60ml chilli sauce
300g grated cheddar cheese
450g Chinese barbecue pork, thinly sliced
- For the steamed buns, combine yeast and water in an electric mixer with a dough hook. Add the remaining ingredients except oil and mix at medium speed until just combined, add oil and mix until dough comes together. Reduce speed to low and mix for for 8-10 minutes. Place the dough in a greased bowl and cover with a tea towel. Leave to rest in a warm place for about an hour or until doubled in size.
- Meanwhile julienne the cucumber and carrot. Combine with spring onion. In a separate bowl combine vinegar, sugar and salt and stir until sugar has dissolved. Stir through vegetable mixture.
- Knock back the dough and divide into 60 x 10g pieces. Flatten with a rolling pin to form 5cm discs. Line bamboo steamer baskets with greased non-stick baking paper. Place discs into baskets and steam for 4 minutes. Top each bun with a dollop of chilli sauce and 5g cheese; steam for a further 2 minutes or until cheese has melted.
- Serve topped evenly with pickled vegetables and pork. Serve immediately.