An Asian delight that is always our first Yum Cha choice. Now you can make it at home. I have tried many recipes, and after some tweeking this is my golden recipe. It just works every time. It is not a quick recipe, but well worth the effort.
Preparation Time: 3 – 3½ hours, including time to rest the dough
Cooking Time: 12-15 minutes
Makes: 12 large buns
2 cups flour
1 tsp yeast
¾ cup warm water
1 cup potato starch
5 tbsp sugar
¼ cup vegetable oil
2 ½ tsp baking powder
1 tbsp oil
5-6 green spring onions (about 1/3 of a cup)
1 tbsp sugar
1 tbsp light soy sauce
1 ½ tbsp oyster sauce
1 tbsp sesame oil
2 tsp dark soy sauce
2 tbsp flour
½ - 1 cup chicken stock
1 ½ cups of pulled pork or Chinese roast pork, diced
In the breadmaker dissolve the yeast in the warm water, then add in the oil. On top of liquid place flour, potato starch, sugar and oil. Knead on dough setting for approximately 15 minutes. When the dough is soft and smooth, cover with a damp tea towel and rest for 2 hours.
I used a bread maker to make my dough but if you don’t have one you can knead by hand should take around the same time.
While dough is resting, make the pork filling. Heat the oil in a non-stick pan over medium heat. Finely chop the spring onion and add to pan. Fry off for a few minutes until soft.
Add to spring onions the sugar, soy sauce, oyster sauce, sesame oil and dark soy. Bring to a simmer (sauce is bubbling).
Add ½ cup of chicken stock and flour, cook for a few minutes. Sauce will quickly thicken up. If the sauce is too sticky – add remainder of stock.
Remove from heat and stir in the roast pork. Cover and refrigerate while dough is resting. Mix will look thick and rich.
After dough has rested for 2 hours, add the baking powder and knead until dough is smooth again. If the baking powder isn’t easily incorporated add 1-2 teaspoons of water.
Rest dough for a further 15 minutes.
Assembly: Roll the dough into a long tube and divide it in half. Then into 6 evenly sized sections.
Roll each section out flat. Thinner around the edges. Add some filling and bring edges together to enclose meat.
Place them in muffin cases or baking paper and into bamboo steamer. Repeat for remainder of dough.
Steam over water that it is at a rolling boil, for approx. 12-15 minutes.