SERVES: 24 (buns)
PREP TIME: 20 min
COOK TIME: 20 min
READY TIME: 40 min
CALORIES: 180 (per serving)
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- 1 quantity basic bun mix
- 2 teaspoons oil
- 400 g (12 ¾ oz) Chinese barbecue pork, diced
- 1 teaspoon grated ginger
- 2 shallots, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- ½ cup (4 fl oz) chicken stock
- 2 teaspoons sugar
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons water
1 To make filling, place oil in a hot wok. Add pork, ginger and shallots and stir fry for 2 minutes. Add soy sauce, oyster sauce, stock and sugar to wok.
2 Blend cornflour (cornstarch) and water until smooth and add to wok, stirring until mixture is very thick. Allow to cool.
3 Divide dough into 24 pieces and flatten each piece in the palm of your hand. Place a spoonful of filling in the centre of each and press dough edges together to form a bun.
4 Put a small piece of plain paper under each bun. Leave buns to rise for 10 minutes, and then arrange them in a bamboo steamer* leaving room for them to expand.
5 Place steamer over a wok of rapidly boiling water, cover and steam for 12 minutes without lifting the lid. Serve.
Calories: 180.0 Kcal
Fat: 8.0 g
Carbs: 25.0 g
Protein: 2.0 g