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Steamed Pork Buns (Dim Sum)  HT  HD  Chinese 50mins plus proving


                  Dedicated to Derek Perraudin - a good friend and owner of The Banana Store, Catherdral Street, London SE1   - a truly great place to eat and drink!


Makes  16  Hot  Chi  Pork  Hors d'oeuvre   Appetizer   Starter  China  Asia  Asian Guangdong  Cantonese



For the Filling

2 tbsp Vegetable Oil

3 teasp Freshly Grated Ginger

2 Garlic Cloves, chopped

1 tbsp Hoisin Sauce

1 tbsp Oyster Sauce

1 tbsp Soy Sauce

1 teasp Sesame Oil

3 teasp Cornflour (mixed with a little water)

6 Spring Onions,  chopped

225g/8oz Chinese Barbecue Pork, finely chopped

For the Dough

1-1/2  teasp Active Dry Yeast

120ml/4fl.oz. Warm Water

50g/2oz Caster Sugar

100g/4oz Plain Flour

50g/2oz Self Raising Flour

3 teasp Melted Butter




1. In a small bowl combine the yeast, 2 tablespoons of the warm water, 1 teaspoon sugar and 1 teaspoon of plain flour. Mix until well blended then cover with a kitchen towel and stand in a warm place until frothy, about 15 minutes. 


2. Sift remaining all-purpose and self-rising flour into a large mixing bowl. Add remaining sugar, yeast mixture, remaining warm water, and melted butter and mix to form a soft dough, using a wooden spoon. 


3. Turn out onto a floured work surface and knead for 5 minutes until smooth and elastic.


4. Place dough in a large oiled bowl, cover and allow to stand in a warm place until risen and doubled in size, about 1 hour. 


5. Meanwhile, heat the oil in a wok or frying pan, add the ginger and garlic and sauté for 1 minute. Add the hoisin sauce, oyster sauce, soy sauce and sesame oil and continue to cook, stirring, for 2 minutes. Add the cornflour and water mixture, bring to a boil and stir until sauce thickens. 


6. Remove from heat and stir in pork and spring onions then transfer to a bowl and allow to cool completely. 


7. Turn the risen dough out onto a floured work surface, punch down and knead for about 5 minutes. Divide dough into 16 pieces and press out each piece to form a circle about 6cm/2 1/2 inches in diameter. Cover the dough with a damp kitchen towel. 


8. Spoon 2 teaspoons of filling into the centre of a dough circle, gather edges together, twist to seal and cover with a kitchen towel. Repeat with remaining dough circles. 


9. Arrange buns in steamer which has been lined with baking parchment, cover and steam for 15 minutes, adding more boiling water when necessary. 


10. To serve - carefully remove the buns and using scissors, snip the top of each bun twice, to resemble a star. Serve hot with soy sauce and hoisin sauce.



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