10gm oil

8-10 5-6cm squares of greaseproof or baking paper 

30gm SR flour (for rolling out dough)

Heat oil in a pan. Add spring onions and saute for 1 min, then add the pork, oyster sauce, hoi sin sauce and pepper if required. Gently cook for 2 min. Then add the potato starch mix and remove from heat when thickened. Should be very thick. Allow to cool

Make up dough as per instructions on the packet, or you can use a bread mixer on the pasta cycle i.e. place dough mix, sugar and milk in the bread maker and turn on. When dough has formed a smooth ball, add oil and allow it to be kneaded into the dough.

Allow dough to rest for 30 min. Cut dough into 8-10 even pieces. Roll into balls. Sprinkle SR Flour on top of dough balls, roll out flat into circles about 80mm in diameter. Put a spoon full of filling into the centre and gently pinch edges of dough circle around the filling to form a ball. Place each on a separate paper square with the pinched end up. Add 1-2 teaspoons of white vinegar to the boiling water of the steamer and then place the buns into the steamer basket and steam for about 10min.

Note : you can make your own BBQ pork beforehand by buying pork (neck/scotch are good cuts for this- something with a bit of fat, but not too much), slicing it into 1-2½ cm thick pieces along the grain, and marinating it in a premade Chinese BBQ sauce mix (ask our staff if you want some help with this) for at least 2hrs and then grilling or roasting it.

 

 

This recipe come to you compliments of Wing & Co, your one stop Asian Food shop. www.wingandco.com.au