Dim sum roast pork buns

Dim sum roast pork buns

By
From
Breakfast: Morning, Noon & Night
Makes
16
Photographer
Danielle Wood

I love these fluffy white buns for breakfast. They’re very popular in Hong Kong, where you can stop off at a dim sum café and grab a bun for lunch. This is serious comfort food for the Chinese, and it’s rather fun making your own. You can either use a steamer basket and wok to make these or simply a saucepan with a steamer on top.

Ingredients

Quantity Ingredient
1 tablespoon olive oil, plus extra for greasing
300g unsmoked pancetta, cut into small cubes
6 spring onions, thinly sliced
2 tablespoons chilli sauce
1 1/2 tablespoons caster sugar
3 tablespoons light soy sauce
3 tablespoons oyster sauce
500g self-raising flour
400ml semi-skimmed milk
pinch salt
hoisin sauce, to serve

Method

  1. Heat the oil in a frying pan on a medium high heat. Fry the pancetta for 3 minutes, stirring occasionally, until it starts to brown and crisp up. Add the spring onions and fry for another minute. Add the chilli sauce, sugar, soy sauce and oyster sauce, and simmer together for about 30 seconds. Tip everything into a bowl and set aside to cool completely — the pork is best added to the buns at room temperature.
  2. Put the flour, milk and salt into a food processor and whizz until combined. If the mixture looks too sticky and doesn’t come together to form a dough add a bit more flour a teaspoon at a time — you don’t want to make it too dry either. Lightly flour a work surface and tip the dough out on to it. Roll the dough out into a thick (around 2.5 cm) sausage shape. Cut the sausage into 16 equal pieces and flatten each one with the palm of your hand into a circle about 1 cm thick. Set them on to a plate after you flatten each piece.
  3. Place 1 heaped teaspoon of the cooled pork mixture into the centre of a circle of dough. Fold the dough over the pork and pinch the tops closed. Place upside down (so the messy edges are underneath) into a double-layered, lightly-greased muffin case and then into a steamer basket. Repeat this for the rest of the circles; you should get about 8 in the basket at a time.
  4. Fill a wok with 2 cm of boiling water and place the basket on top. Steam for around 10–15 minutes until the buns are fluffy and hot in the middle. Serve with hoisin sauce.
Tags:
breakfast
brunch
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