Chinese
Chinese - Hakka and Teochew
Steamed Pork Buns Hakka
Chef's Menu Description
A traditional artisan bake offering a delicate, buttery crumb and golden exterior, served fresh with clotted cream, preserves, or rich salted butter.
Ingredients
- • 300g plain flour
- • 160ml warm water
- • 1 tsp instant yeast
- • 2 tbsp sugar
- • 300g minced pork
- • 100g napa cabbage, finely chopped
- • 1 tbsp oyster sauce
- • 1 tsp sesame oil
- • 2 spring onions, finely chopped
Preparation Steps
1
Phase 1
Dissolve the yeast and sugar in the warm water, mix in the flour, and knead to a smooth dough; prove 1 hour.
2
Phase 2
Combine the pork, cabbage, oyster sauce, sesame oil, and spring onions.
3
Phase 3
Roll the dough into a log, divide into 10 pieces, and press each into a round.
4
Phase 4
Spoon the filling into the centres and pleat the edges shut into buns.
5
Phase 5
Prove the buns 30 minutes.
6
Phase 6
Steam over boiling water for 15 minutes and serve hot.