Mini Pork Buns

Name: Mini Pork Buns
Ingredients: 3 tsp active dry yeast; 2 tsp granulated sugar; 1/2 cup all-purpose flour; 1/2 tsp baking powder; 5.25 oz ground pork; 2 None spring onions, thinly sliced; 1 clove garlic, minced; 1 tsp fresh ginger, finely grated; 2 tsp brown sugar; 1/2 tsp Chinese five-spice powder; 1 tbsp hoisin sauce; 2 tsp soy sauce; 1 tsp sesame oil; None None chili sauce, to serve

14 ingredients

4 steps

Ingredients

3 tsp active dry yeast
2 tsp granulated sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
5.25 oz ground pork
2 None spring onions, thinly sliced
1 clove garlic, minced
1 tsp fresh ginger, finely grated
2 tsp brown sugar
1/2 tsp Chinese five-spice powder
1 tbsp hoisin sauce
2 tsp soy sauce
1 tsp sesame oil
None None chili sauce, to serve

Directions

1

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.
2

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.
3

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.
4

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.