Recipe

Mini hoisin and ginger pork buns

Enjoy yum cha at home with these sweet and spicy pork buns. If you're serving little people, put the chilli sauce out of reach!

Sep 29, 2014 2:00pm
  • 20 mins preparation
  • 20 mins cooking
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Ingredients

Mini hoisin and ginger pork buns
  • 3 teaspoon dried yeast
  • 2 teaspoon caster sugar
  • 2 1/2 cup plain flour
  • 1 1/2 teaspoon baking powder
  • 150 gram pork mince
  • 2 green onions, thinly sliced
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated fresh ginger
  • 2 teaspoon brown sugar
  • 1/2 teaspoon chinese five spice powder
  • 1 tablespoon hoisin sauce
  • 2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • chilli sauce, to serve

Method

Mini hoisin and ginger pork buns
  • 1
    Combine 1 cup lukewarm water, yeast and caster sugar in a small jug. Stand in a warm place for 5 minutes or until frothy. Sift flour and baking powder into a bowl; stir in yeast mixture. Knead dough on a floured work surface until smooth. Place dough in an oiled bowl. Cover with plastic food wrap; place in a warm place for l hour or until dough doubles in size.
  • 2
    Meanwhile. heat a wok or large frying pan over a moderately high heat. Add mince, onion, garlic, ginger, brown sugar and five spice; cook, stirring with a spoon to break up lumps, for 5 minutes or until cooked. Stir in sauces and sesame oil; cool.
  • 3
    Divide dough into 18 equal portions; roll into balls. Cover with a tea-towel to prevent drying out. For each bun, shape a dough portion into a 7cm round. Place 1 teaspoon of filling at centre of dough; pinch top to enclose.
  • 4
    Line a large steamer with a sheet of baking paper. Place buns, smooth-side down, in steamer. Place steamer over a wok or large heavy-based saucepan of boiling water. Cover with a tight-fitting lid: cook for 6-7 minutes or until puffed and cooked. Serve with chilli sauce.

Notes

lf yeast mixture doesn't froth, discard then try again with new yeast. Place uncooked buns, in layers, between sheets of baking paper, in a large airtight container. Freeze for up to 3 months. Thaw in fridge. Cook from Step 4. Makes 18

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