bamboo steamer

Enjoy yum cha at home with this recipe for making classic Chinese steamed pork buns.

Steamed BBQ Pork Buns recipe

flour

tsp instant yeast

tsp baking powder

salt

tbs caster sugar

tbs vegetable oil

eschalot finely chopped

garlic

ginger

pork

hoisin sauce

rice wine vinegar

tsp sesame oil

soy sauce

red chilli

Step 1

Sift flour, yeast, baking powder and salt into a large bowl.

Step 2

Whisk 1 cup warm water and sugar in jug until sugar dissolves. Add vegetable oil.

Step 3

Stir water mixture into flour mixture and mix until combined. Knead for 1 minute or until a smooth dough forms. Stand, covered, in a warm draught-free place for 1 hour or until the dough has doubled in size.

Step 4

Meanwhile, heat remaining vegetable oil in a large frying pan over medium heat. Cook echalot, stirring, for 3 minutes or until softened.

Step 5

Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant.

Step 6

Add pork, hoisin sauce, 1 tablespoon rice wine vinegar and sesame oil. Cook, stirring, for 1 minute or until well combined. Set aside to cool.

Step 7

Meanwhile, combine remaining vinegar, soy sauce and chilli in a small bowl to make dipping sauce. Set aside until you are ready to serve.

Step 8

Punch dough back with your fist. Knead into a ball. Cut dough into 12 even portions. With floured hands, press out and stretch a portion into a 10cm wide circle.

Step 9

Place 1 1/2 tablespoons of pork mixture into centre. Bring edges up around filling and pinch them together to seal. Repeat with remaining dough and pork filling to make 12 buns.

Step 10

Cut out 12 x 8cm square pieces of baking paper. Place buns on squares and add a few buns to a large steamer basket.

Step 11

Pour water into a wok until it's about one-quarter of the way up the sides. Bring water to the boil over high heat. Place steamer basket over wok, making sure the base doesn't touch the water.

Step 12

Steam buns, in batches, for 10-12 minutes, or until puffed and cooked. Serve immediately with dipping sauce.

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6026240734001&=domain=br

5348771529001-6026240734001

These delicate little dumplings filled with broth are an absolute delight.

Xiao Long Bao Soup Dumplings Recipe

water

tbs oil

kg chicken carcass

onions

tsp shaoxing wine

tbs gelatine

500 g pork mince

g banana prawns chopped deveined shelled

tsp sugar

tbs lite soy sauce

tsp white pepper

tbs black vinegar

Place all stock cube ingredients except gelatin/agar-agar into a large pot and boil without lid on. When the soup is boiling, place lid on pot. Simmer on low heat for 1 hour.

To keep stock clear, use a soup ladle to skim soup surface to filter residue and impurities. Discard chicken carcass and other solids, and strain soup with soup strainer. Measure 4 cups of stock, and store the rest for future use.

Place 4 cups of the stock back into a clean pot. Turn on heat and when it starts to boil again, turn off heat. Add gelatin/agar-agar and stir until dissolved.

Pour stock into containers and refrigerate until set. When the stock cube is set, use a knife and cut into strips. Cut the stock cube strips into 1cm x 1cm cubes.

Mix all dumpling filling ingredients in a bowl, making sure all ingredients are evenly mixed. Set aside in a bowl covered with clingwrap while making dough wrapper.

For the dumpling wrappers (by hand) If using electric mixer to mix dough go to Step 7. Dust work surface with flour. Place flour in mixing bowl and pour 1/2 of the hot water in the flour. Mix flour mixture and water until combined. Add the remaining hot water and knead with hands until dough forms. Add cold water and cooking oil in small amounts as required and knead with hands until dough becomes elastic. Cover with cling wrap and let dough mixture sit for 30 minutes. Proceed to Step 8.

For the dumpling wrappers (By Electric Mixer) Fit electric mixer with paddle attachment. Put 3/4 of the flour in the mixing bowl of an electric mixer. Set the mixer to the lowest speed, and slowly pour about a third of the hot water in the bowl. Slowly add the rest of the hot water until the dough begins to form. Add cold water and oil in small amounts. Add remaining flour and knead on the lowest setting until the dough becomes elastic. Cover with cling wrap and let dough mixture sit for 30 minutes.

Dust the work surface lightly with flour. Divide dough into four equal round balls. While taking one ball and covering the remaining 3 with cling wrap, roll balls into log of diameter of 3-4cm with rolling pin and cut dough into 15 pieces. For each piece, roll the pieces between your palms to get a round ball. Roll the round the dough balls flat and use an egg ring to cut out an even, round-shaped flat dough wrapper.

Repeat STEP 8 with rest of the dough until all wrappers are ready to be used. Be sure to cover dough that is not used with a towel to prevent drying.

Fill dough wrapper with 1 tablespoon of dumpling filling and add 1 stock cube on top of the filling. Pinch pleat all the way around the dough wrapper.

Fill bamboo steamer with baking paper and be sure to place dumplings at least 2 cm apart to avoid soup dumplings sticking together. Steam for 10-12 minutes and serve hot with dipping sauce.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6026240734001&=domain=br

Top 2 bamboo steamer recipes from across the web

The most viewed bamboo steamer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Steamed BBQ Pork Buns recipe

Xiao Long Bao Soup Dumplings Recipe

Top 2 bamboo steamer recipes from across the web

The most viewed bamboo steamer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steamed BBQ Pork Buns recipe

Xiao Long Bao Soup Dumplings Recipe

The most viewed bamboo steamer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine