Prep time: 1 hr
Cook time: 30 minutes
-10oz/300g ground pork
-2 2/3 cups/333g plain flour
-1 1/2 tsp/ 5.5ml instant yeast
-1 1/2 tsp/5.5ml baking powder
-1 tsp/5 ml salt
-1 1/2 tsp/5.5ml caster sugar
-1 1/2 tsp/5.5ml vegetable oil
-1 shallot, finely chopped
-3 garlic cloves, minced
-1 tsp/5ml ginger, finely grated
-1/3 cup hoisin sauce
-1/4cup/59 ml rice wine vinegar
-1 tsp/ 5 ml sesame oil
-2 tbsp/ 30 ml soy sauce
-1 long red chili, chopped
Sift flower, yeast, baking powder, and salt into a large bowl.
Whisk 1 cup/ 237ml warm water and sugar into a jug until sugar dissolves. Add vegetable oil. Stir water mixture into flour mixture and mix until combined. Knead for 1 minute or until a smooth dough forms. Let rise for 1 hour or until the dough has doubled in size.
Meanwhile, heat remaining vegetable oil in a large frying pan over medium heat. Cook shallot, stirring, for 3 minutes or until softened. Add garlic and ginger. Cook, stirring, for 1 minute or until fragrant. Add pork, hoisin sauce, 1 tbsp rice wine vinegar, and sesame oil. Cook, stirring, for 1 minute or until well combined. Set aside to cool.
In a small serving bowl, combine remaining vinegar, soy sauce, and chili to make dipping sauce. Set aside until you are ready to serve.
Punch dough back with your fist. Knead into a ball. Cut dough into 12 even portions. With floured hands, press out and stretch a portion into a 10cm wide circle.
Place 1 1/2 tbsp of pork mixture into the center. Bring edges up around filling and pinch them together to seal. Repeat with remaining dough and pork filling to make 12 buns. Cut out some parchment paper and set on your steamer. Place buns on the paper (use a large steamer basket if you have it too).
Pour water into a wok or a large pot that can hold the steamer basket, until its about 1/4 of the way up the sides. Bring water to a boil over high heat. Place steamer basket over wok, making sure the base doesnt touch the water. Steam buns, in batches, for 10-12 minutes, or until puffed and cooked thoroughly. Serve with dipping sauce and enjoy!