Directions: |
Directions:1. To make the dough,pour 1 cup warm water into a small bowl and add the sugar. Stir for a few seconds to dissolve the sugar then add the yeast, cover the bowl for 10 minutes.
2. Sift the flour into a bowl and make a well in the center. Pour the yeast mixture and vegetable oil into the well. Quickly stir the ingredients together and turn the mixture out onto a lightly floured surface. Knead for 8 minutes, or until smooth and elastic. Brush a large bowl with the sesame oil and put the dough into the bowl, turning it around in the bowl to coat it all with the oil. Cover the bowl and set aside to rise for at least 3 hours.
3. Lift the dough onto a lightly floured surface. Punch the dough down and flatten into a large round. sprinkle the baking powder in the center. Bring the edges up towards the center. Firmly press the edges together, then knead the dough for a further 5 minutes. Divide the dough into 12 equal balls. Cover them with a damp cloth to prevent them from drying out.
4. To make the filling, heat a wok over high heat, add the oil and swirl to coat. Add the pork and cook for 30 seconds, stirring constantly. Add the oyster sauce, sugar, rice wine, sesame oil and soy sauce and stir-fry for 1-2 minutes. Transfer the mixture to a bowl to cool.
5. Take each ball of dough and press it onto a lightly floured surface to form a 5 inch circle. Place a heaped tablespoon of the filling in the center of each circle, then bring the edges up to the center. Press the edges firmly together. Set each bun on a square of baking paper. Place six buns on each level of a double bamboo steamer. Cover with a lid and simmer over a wok of simmering water for 15 minutes. ( We have also used our pampered chef steamer instead of the bamboo steamer) |
This recipe for Steamed Pork Buns is from