Spicy Pork Bao Buns
These soft, steamed Chinese bao buns are stuffed with savory hoisin pork, making them an ideal addition to a party buffet or canapé platter.
Ingredients
- 7g sachet fast-action dried yeast
- 2 tbsp vegetable oil
- 2 tsp baking powder
- 2 tbsp caster sugar
- 1 tbsp dried milk powder
- 350g plain flour
- chilli sauce to serve
For the filling
- 400g pork fillet
- 1 tbsp sesame oil
- 2 spring onions chopped
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp clear honey
- ½ tsp Chinese five-spice powder
- ½ tsp chilli flakes
- 1 tsp cornflour dissolved in 1 tbsp rice wine
Instructions
- First, make the filling. Finely dice the pork. Heat the oil in a frying pan and brown the meat until cooked through (about 6 mins). Add the spring onions and sauté for 1 min, then add the hoisin and soy sauces and the honey, five-spice powder, chilli flakes and cornflour mix. Simmer for 5 mins, then transfer to a bowl and chill.
- In a measuring jug, mix 200ml warm water with the yeast and oil. To make the dough by hand, put the dry ingredients in a mound on your work surface with a good pinch of salt. Make a hole in the middle, pour in the yeast mixture and slowly stir until it comes together. Knead on a floured surface for 10 mins or until the dough is soft. Or to use a standing mixer, put the dry ingredients in the bowl with a good pinch of salt. Turn on and pour in the yeast mixture. When the dough comes together in a ball, keep the speed on medium and knead for 8-10 mins until smooth and soft. Put in an oiled bowl and cover with cling film. Keep in a warm place until doubled in size (about 2-3 hrs).
- Take the dough out, knock it back and knead for 1 min, then put on a floured surface. Cut into 2 pieces and roll each into a fat cylinder. Cut each into 16 pieces. Press a couple of pieces flat (about 7.5cm wide). Put a disc in the palm of your hand and add 1 tsp of the filling. Bring the sides up and pinch together at the top. Repeat with the remaining dough and filling.
- Cut circles of baking parchment and put under each bun. Arrange the buns on a baking tray so they don’t touch each other. Leave to rise for another 30 mins.
- Make sure your steamer fits snugly over a pan or use a regular steamer with a pan and lid. Fill the bottom pan with water and bring to a boil. Set the steamer with the buns and their liners over the pan and cook for 10-12 mins. You will need to do this in batches. Remove and eat straightaway with chilli sauce.
Notes
MAKE AHEAD
- If you want to get organised, prepare these to the point where they are ready to steam, then freeze them in a single layer on a tray. Once frozen, store in a sealed plastic bag, then defrost in the fridge and steam just before serving.
Nutrition
Calories: 160kcalCarbohydrates: 23gProtein: 8gFat: 3gSaturated Fat: 1gSodium: 0.5mgFiber: 1gSugar: 6g
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