Asian steamed buns
approx. 10 small burgers
1.5 h dough + 20 min for steam cooking and assembly
- 2.5 dl water
- 1 bag of dry yeast 2 tbsp of sugar
- 1 tbsp of rapeseed oil
- a pinch of salt ½ tsp of baking powder about 7.5 dl of wheat flour
- a little rapeseed oil
- wheat flour for handling the dough, baking paper
- 400g pulled pork, hoisin sauce, sesame seeds
- carrots, sugar peas and spring onions thinly sliced
- thinly sliced ginger
First prepare the dough. Heat the water to 42 degrees and add the yeast, sugar and rapeseed oil. Let rest for a moment. Combine baking powder and salt with wheat flour and add a little at a time to the liquid until you get a soft dough. Knead until supple, about 10 minutes. Allow to rise to double the size under a cloth.
Pour out the dough on a floured worktop. Knead into a long and thin loaf and cut into 8–10 balls of the same size. Roll the balls into 1 cm thick ovals, brush the surface with a drop of oil and fold into pockets. Cut the baking paper into a suitably sized base for each bun, approx. 6 x 6 cm, and place the buns on the papers.
Bring the water to boil in the bottom pot. Place 4–5 buns in the steamer section so that they do not touch each other. Place the steam section on top of the pot and steam the buns for about 10 minutes. Lift the pan off the stove and let the buns rest for 2 minutes before opening the lid. Lift the buns aside and place under a cloth. Repeat cooking with the remaining buns. Open the bun pockets and brush them with hoisin sauce. Fill with pulled pork and vegetables, finish off with sesame seeds.
Chinese steam buns are a new and easy way to enjoy pulled pork. A great option for a dinner party! Any leftover buns can be stored in a sealed bag and re-steamed warm in just a minute.