Steamed Pork and Mushroom Bun2013-07-02
- Cuisine: Chinese, Indonesian, Japanese, Malaysian, Singaporean, South-east Asian, Thai, Vietnamese
- Course: Main Course, Party platters, Side Dish, Snack, Starters
- Skill Level: Moderate
- Yield : 12/16
- Servings : 4/6
- Prep Time : 50m
- Cook Time : 20m
- Ready In : 0m
- Dough ingredients:
- 2 1/2 cups Plain bread making flour
- 1/2 cup Cornflour or rice flour
- 1 cup water (slightly warm)
- 2 dessertspoons oil
- 1 teaspoon sugar
- 3/4 teaspoon dry yeast
- 3/4 teaspoon salt
- 400g Mince Pork or chicken mince
- 200g Mushrooms – diced/chopped
- 50g spring onions – finely chopped
- 4 dried Shitake mushrooms – finely chopped
- 5g fresh ginger – finely grated
- 5g garlic – finely grated
- 1 dessertspoon each of – oyster and light soy sauce
- 1 dessertspoon sesame oil
- 1/2 teaspoon salt and a good pinch of ground pepper
- 2 heaped teaspoons cornflour
- and small sheets of glad bake to place the ready-made buns onto
- Sauce of your choice – optional
To make the dough: in a large bowl or in a dough-making machine add the flours , water, salt, sugar, oil and the yeast. Let the machine work the dough or use your hand till the dough is nice and pliable, roughly about ten minutes. Set aside for an hour in a warm place to allow the dough to rise. In the meantime dried mushrooms need to be re-hydrated (soften) by soaking them in some warm/hot water for use with the filling.
When the dough has risen, knead it again for roughly 3 to 5 minutes then divide it into 12 for large buns or 16 for smaller bun portions. Place them apart onto a dish/plate, cover it with cloth and let it sit for 20 more minutes to rise further.
While waiting for the dough to rise you may assemble the filling by mixing all of the filling ingredients together placing the mixture in the fridge until needed. The divided dough portions can be kept to rise longer if time permits.
Roll each portion in a circle to the size of a small tea cup saucer or desired size for larger buns, rolling out the edges thinner and keeping the centre slightly thicker. Place a heaped teaspoon or a heaped tablespoon of the filling onto the centre of the dough then start folding the dough by overlapping it into pleats while circling and keeping it cupped in your hand, then bring the top together as if to form a pouch and then pinch the top of the dough to seal. Cut the right size glad bake paper to fit the underside of the buns (no larger) and if time permits leave the buns aside for 10 minutes longer before steaming them.
Place a large steamer over a wok or a deep pan with ample water so when steaming the buns for 20 so minutes the water doesn’t boil dry. Steam the buns by placing them half an inch apart so that they have enough room to rise and expand. This should take approximately 20 minutes to cook and perhaps little more time if you decide to make very large buns.
Variations and Suggestions
A large bamboo steamer would be useful for this dish but any type of steamer would suffice. This pork bun filling is my easy way of using mince meat which then can be either mixed with another mince or mixed with seafood or simply use a chicken or beef mince if halal or kosher choice is a preference. Sweet filling of beans is also a very good alternative which I shall develop for you one day. Overlapping and pleating the bun to close the filling can be a tricky exercise if you haven’t done this before. Demonstration of how to assemble on video might be an alternative that I may have to look into the future, so stay tuned.
By the way you’ll see in the photo that I have served my pork buns with cut chili peppers and hot chilies combined in vinegar and light soy. I had some left over mince mixture which I then created into another dish of No Fuss Stir Fry see separate recipe. It would be a great idea to assemble and put aside in the freezer in 200g packs of this filling mixture for use later when a quick home-cooked meal is desired. Use this mixture in dumplings also.
Average Member Rating
(0 / 5)
0 people rated this recipe