These fluffy buns are an integral part of the Dim Sum family and are often served as a starter in Chinese restaurants. The buns open up like a flower once steamed, revealing the delicious pork filling inside and here Chef Cuixung Chan from Oyo Restaurant shows us how to make them. Photogaph by Christoph Hoffman.
Pork Bun Dough
1tsp baking powder
- Mix the flour and salt together, create a well.
- Pour the sugar in the middle, add the water, ensure that the sugar dissolves
- Add the oil to the liquid in the middle of the flour well
- Slowly work the outside walls of the well into the sugar water
- Knead dough on lightly floured board until smooth. Put into extra-large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about two 12 hours at approximately 20-30°C
- Flatten into flat round discs
- Hold the disc in the palm of your hand. While avoiding the edges of the dough, use a small spoon to place a teaspoon of filling into the centre of the dough.
- Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
- Steam buns for 12 minutes. Serve.
500g pork, cooked
Pinch chicken stock
Pinch white pepper
30g potato flour
250ml vegetable oil
250ml sesame oil
Mix the above ingredients all together, then add:
200g waterchestnuts, finely chopped
200g spring onion, finely chopped
200g Chinese mushrooms, finely chopped