A good way to use left over roast pork; especially as my preferred cut is a slow roast shoulder – which leaves pulled pork to go in the buns. That said, any chopped up pork or mince cooked especially would be delicious.
For the buns:
- 1 sachet (1 tsp) dried yeast
- 3/4 cup (180 ml) warm water
- 4 tbs sugar
- 2 cups (250 g) of plain flour
- 1 cup (150 g) corn flour
- 1/2 tsp salt
- 4 tbs (1/4 cup) vegetable oil
- 2 1/2 tsp baking powder
- Mix the warm water, yeast, and sugar and set aside until it froth gathers on top.
- Mix all the dry ingredients EXCEPT the baking powder.
- Pour in the water/yeast mixture and oil and mix/kneed until smooth and elastic. Set aside for at least 2 hours. (Time to make the filling.)
- When it’s ready to be used, throughly mix in the baking powder.
- Then divide into 10, and roll out into ~10 cm diameter circles for each bun.
For the filling:
- 300 g pork (I used slow roast pulled pork)
- 1 small/medium carrot, very finely diced
- 1/2 cup peas or petit pois
- 2-3 spring onions (or 1 shallot, or 1 small / 1/2 medium onion) finely sliced/diced
- 1 tsp 5 spice
- 4 tbs hoisin sauce
- 2 tbs vinegar
- 2 tsp honey
- 1 tsp sesame oil
- 1 tsp garlic
- 1 tsp ginger
- 1/2 cup water
- 2 (scant) tsp cornflour (cornstarch)
- Prep the pork by either pulling, coarsely chopping (or frying if using mince) ready to be mixed with the other ingredients.
- Finely dice the carrots and onions. The carrots have to be very finely diced, or they won’t cook properly when the buns are steamed. If you want them cooked more, add them when doing step #4, as they’ll soften a little before cooking more later.
- Mix in all but the last 2 ingredients.
- In a pan mix the cornflour and water, and then bring to the boil while stirring continuously. Once it has thickened, combine with the rest of the filling ingredients.
To make the buns:
- Cut 10 squares of baking parchment, about 8cm (3″) across.
- Place one disk of dough in one hand, and place about a tablespoon of filling in the middle.
- Slowly pull up the sides, pinching into pleats as you go round, until you can bring up the dough to the top – pinch together to close.
- Place on the baking parchment.
- Bring a pan of water to the boil, place into a steamer and cook for 17 minutes. Allow to cool for ~5 minutes before eating
This video is about the best I have seen showing the stuffing and pleating (she does it nice and slowly!)