Steamed Pork Buns

Cook time 2 Hours
Servings 12


7g dried instant yeast
1 cup of milk, warmed
¼ cup caster sugar
3 cups Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour
1 tbs. oil

1 tbs. vegetable oil
1 onion, finely chopped
1 knob ginger, finely grated
1 clove garlic
400g pork mince
70ml hoisin sauce
70ml ketchup
70ml Shaoxing rice wine vinegar
2 tbs. light soy sauce
2 tsp. Chinese 5 Spice
¼ tsp. sesame oil
3 tbs. white vinegar

Steamed Pork Buns


Dissolve the yeast and sugar in the warmed milk to activate.

Add the flour and oil to a mixer with a hook attachment and incorporate the milk.  Mix until a dough forms. Continue kneading with the dough hook for 10 minutes or until a soft and elastic. Now place in a glass bowl, cover with a damp tea towel and leave in a warm place to double in size. This should take an hour.

In the meantime make your pork filling, heat oil in a fry pan and cook the onions, ginger and garlic until soft. Now add the pork mince and cook until it changes colour. Mix all the remaining ingredients together in a bowl before pouring into the mince. Bring to the boil and then turn the heat down to cook for 30 minutes and then cool completely.

Turn dough out onto a well-floured surface and knead lightly for 1 minute. Shape into a log and cut into 12 equal pieces. Roll each piece into a thin 12-15cm-diameter circle.

Place a spoonful of filling into the centre of each dough round, bring together and pleat the edges of the dough to cover the filling.

Put buns on individual pieces of baking paper rest again for 15 minutes in a warm spot.

Place a steamer basket over a large pot of water. Add the vinegar to the water and now steam the buns for 15 minutes.