Steam-fried pork buns

Steam-fried pork buns

The Real Food of China
Leanne Kitchen


Quantity Ingredient
1 1/2 teaspoons instant dried yeast
2 teaspoons caster sugar
2 tablespoons vegetable oil, plus extra for cooking
375g strong plain flour
1/2 teaspoon salt
2 teaspoons baking powder
black rice vinegar, to serve


Quantity Ingredient
80g Chicken stock, jellied
1 1/2 tablespoons light soy sauce
3 teaspoons shaoxing rice wine
3 teaspoons sesame oil
25g coriander leaves, chopped
450g minced beef
or 450g minced pork


  1. To make the dough, sprinkle the yeast over 250 ml lukewarm water in a large bowl, then set aside in a draught-free place for 5–6 minutes, or until foamy. Add the sugar, oil, flour and salt, then stir with a wooden spoon to just bring the dough together. Turn out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Form the dough into a ball, then place in a large, lightly oiled bowl, turning the dough to coat. Cover the bowl with plastic wrap and set aside in a draught-free place for about 45 minutes, or until the dough has doubled in size.
  2. Meanwhile, put all the filling ingredients in a large bowl and stir to combine well, using a wooden spoon to break up the mince if necessary.
  3. Knock back the dough and turn it out onto a lightly floured surface, then sprinkle with the baking powder and knead well to distribute it through the dough. Divide the dough into two even pieces. Working with one piece at a time, divide the dough into 11 even pieces, then roll each piece into a ball. Working with one ball at a time and using a small rolling pin, roll the dough ball on a lightly floured surface into a 13 cm circle. Place 1 tablespoon of the filling in the middle of the round, then lightly brush around the edge with water. Draw the dough up around one side of the filling, then fold and pinch the dough over the filling, working around the bun, making small pleats as you go. Gather the pleats together in the middle and twist firmly to seal. Repeat with all the remaining dough and filling.
  4. Pour enough oil into a large, heavy-based frying pan to come about 5 mm up the side of the pan and place over a medium–low heat. Add enough buns, pleated side up, to fill the pan, leaving a 1 cm space between each and also between the buns and the side of the pan. Cook for 4 minutes, or until deep golden on the base. Taking extreme care as the pan will steam, add 60 ml water to the pan, then immediately cover the pan loosely with a piece of foil; a little steam needs to be able to escape so condensation doesn’t wet the top of the buns. Cook for 5–6 minutes, or until the water has evaporated, the pan is sizzling and the buns are cooked through (add a little extra water if necessary). Repeat the process with the remaining buns. Serve hot with vinegar, for dipping.
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