- 3 teaspoons active dry yeast
- 2 teaspoons granulated sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 5 1/4 ounces ground pork
- 2 spring onions (thinly sliced)
- 1 clove garlic (minced)
- 1 teaspoon fresh ginger (finely grated)
- 2 teaspoons brown sugar
- 1/2 teaspoon chinese five spice powder
- 1 tablespoon hoisin sauce
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- chili sauce (to serve)
- Combine 1 cup lukewarm water, yeast and sugar. Set aside for 5 mins, or until frothy. Sift flour and baking powder into a bowl. Add yeast mixture and stir to combine. Turn out onto a floured work surface and knead until smooth. Transfer to an oiled bowl, cover with plastic wrap and let proof in a warm place for l hour, or until dough doubles in size.
- Meanwhile. heat a wok or large frying pan over medium-high heat. Add ground pork, onion, garlic, ginger, brown sugar and Chinese five-spice powder. Cook, stirring with a spoon to break up lumps, for 5 mins, or until cooked through. Add hoisin sauce, soy sauce and sesame oil. Let cool completely.
- Divide and shape dough into 18 balls. Cover with a tea-towel. Working with 1 ball at a time, shape into a 2 1/4 inch disc and place 1 tsp filling in the center. Pinch top to enclose. Repeat with remaining dough.
- Line a large steamer with a sheet of parchment paper. Arrange buns in steamer then place steamer over a wok or large heavy-bottomed saucepan of boiling water. Cover with a tight-fitting lid and steam for 6-7 mins, or until puffed and cooked through. Serve with chili sauce.
PER SERVING *
|Calories45Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.