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CHINESE BBQ PORK STEAMED BUNS

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Chinese BBQ Pork Steamed Buns ! Print This

" Serves: Makes 16

ABOUT MARION’S KITCHEN

Made With Love ❤

INGREDIENTS
The Marion’s Kitchen range of food products is
Dough:
now available in the USA, Australia and New

300g low gluten flour e.g. cake flour with protein content (6-8%) Zealand. Each product from The Marion’s
Kitchen Food Company starts out life as a home
70g white sugar recipe – created and cooked just as it should be.
No fancy chemical labs, white coats or
9g baking powder
ingredients you can’t pronounce…just good
7g instant yeast honest cooking. Since 2010, Marion and her
Mum have used family recipes, time-honoured
150ml water
techniques and clean, honest ingredients to

2 tbsp vegetable oil create a range of tasty food products for people
who love eating and living well.

Filling:
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1 tbsp vegetable oil

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4 tbsp finely diced onion

2 garlic cloves, finely chopped * indicates required

Email Address *

400g (14 oz) Chinese BBQ pork (try my homemade version here), cut into small dice

½ cup char siu sauce*

First Name *

1 tbsp soy sauce

1 tbsp white sugar

Last Name *

100ml water

2 tbsp cornflour mixed with 2 tbsp water

Birthday *

sea salt MM / DD ( mm / dd )

Country *

INSTRUCTIONS

STEP 1 I have read the privacy policy and agree to

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For the dough, mix together the dry ingredients. Make a well in the centre pour in the water and materials
the oil. Mix with a wooden spoon until a dough starts to form. Then use your hands to knead the
JOIN THE FUN
dough for 10 minutes or until the dough is smooth and springy to the touch. Place the dough in a
large bowl and cover. Allow to rest for 20 minutes.

ON INSTAGRAM
STEP 2
In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high
heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add
the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4
minutes. Then stir through the cornflour mixture. Simmer for a further minute or until the filling is
very thick. Remove from heat and spread the mixture out on a tray. Place in the freezer for 15
minutes to cool down.

STEP 3
Take the dough and on a floured surface, roll into out into a rough rectangle, then fold the dough in
half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into
16 pieces (the sides will have a spiral pattern due to the folding). Flatten a piece of dough with your
palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough
disc (similar to dumpling wrapper). Repeat with the remaining dough pieces.

STEP 4
Take a disc of dough and place 2 heaped tablespoons of filling in the centre. Pleat the dough edges
up and around the filling to completely enclose. Place the bun on a tray lined with baking paper.
Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a
warm place.

STEP 5
Place the buns in a steamer and cook over boiling water for 10 minutes or until the dough is fluffy
and cooked through.

*NOTES:

Char siu sauce is a type of Chinese BBQ sauce that can be found at any Asian grocery store.

Hong Kong or Pau Flour has a similar protein content as cake flour but it is bleached and milled
very fine. So if you want super white buns, then go for that. But cake flour has a little more
flavour and is still bleached…just not as much as the Pau flour. Protein content directly
influences how much gluten can be formed. The lower protein means less gluten forms and this
makes the buns tender and fluffy.

Fool-proof Chinese Steamed BBQ Pork Buns At Home - Marion'…

Later bekij… Delen

119 # $ % &