Fluffy, juicy, packed-full-of-flavour Chinese Pork Buns. What more could you want from these delicious buns. Today I am sharing my recipe for the most delicious Chinese Pork Buns.
Video link: https://youtu.be/HP0_KQFOnbA
Serving size: 16 people
Dough
Ingredients
300g Cake Flour
7g Instant Yeast
9g Baking Powder
70g White Sugar
2 Tbsp Vegetable Oil
150 mℓ Water
Filling
Ingredients
500g Pork Mince
2 cloves Garlic; minced
1 Tbsp Ginger; grated
3 Spring Onions; finely sliced
3 Tbsp Coriander; finely chopped
1/2 tsp White Sugar
1/2 tsp Salt
1/4 tsp White Pepper
1 Chicken Stock Cube; crumbled
1 Tbsp Soy Sauce
1/4 cup Water
2 tsp Vinegar
To Fry
Ingredients
1 Tbsp Vegetable Oil
1/4 cup Water
Steps
In a large bowl combine the flour, instant yeast, baking powder and sugar.
Create a well in the centre of the dry ingredients and pour in the vegetable oil and water.
Bring the dough together, and once combined well enough, begin kneading on a clean work surface for 10 minutes. If you poke your finger in the dough and it springs back up, the dough is ready.
Place the dough in a bowl and cover. Rest for 1 hour in a warm place.
In another large bowl combine the pork mince, garlic, ginger, spring onions, coriander, white sugar, salt, white pepper, chicken stock cube, soy sauce, water and vinegar.
On a floured surface, roll out the dough, fold in half and roll out again. Repeat another 2 times. Then roll the dough into a log and divide it into 16 pieces.
Roll each piece into a small ball and then roll it out with a rolling pin. Roll the edges of each piece slightly thinner than the centre.
Place a small amount of the pork filling, (about 1 tablespoon) into the centre of the dough and close it by creating pleats. Pinch the top of the bun closed.
In a large frying pan, fry the bottoms of the buns in the vegetable oil until golden brown.
Pour in the water and cover with a lid. The buns will finish steaming once all of the water is evaporated.
Serve with sliced spring onions, soy sauce and chilli oil and enjoy!
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