Ingredients
Dough
- 15 g raw sugar
- 1 tsp Yeast, dry instant
- 90 g water
- 170 g bakers flour
Pork Filling
- 150 g pulled pork, leftovers
- 15 g ginger fresh, peeled
- 4 shallots
- 5 g sesame oil
- 40 g Hoi sin sauce
Bun Assembly
- 6 teaspoon Hoi sin sauce
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add sugar, yeast and water to bowl mix 5mins/37deg/sp2
Add flour mix 5sec/sp6
Scrape down sides then knead 2min/
"Dough mode" Transfer dough to thermomat and roll into a ball, wrap and leave for 1 hour or until doubled in size (you can use an oiled bowl covered with a tea towel if you don't have a thermomat)
Add ginger and shallots to bowl and chop 3sec/sp7
Add pork, sesame oil, and hoi sin sauce and mix 20 secs/
"Counter-clockwise operation" /sp2Set aside the pork mixture into a bowl and place in fridge until ready to assemble buns
Once dough has proved roll into a sausage shape then divide into 6 pieces. Flatten each piece into a round about 0.5cm thick
Spread a teaspoon of hoi sin sauce onto the middle of each piece of dough (don't spread it right to the edge) then divide the pork mix between the 6 and dollop in the middle
Lightly oil your fingers and wrap the dough around the mixture pinching it closed so that it forms a ball shape
Add 1litre of hot water to the bowl and bring it to temperature 5mis/varoma/sp1 with mc on
Whilst the water is heating lightly oil the varoma dish and tray and place 3 buns on the dish and 3 on the tray. You may need to press them down a little so they're not touching the underside of the tray and the varoma lid (also bear in mind they will rise slightly)
Once water has reached varoma temp put the varoma in place and steam 20mins/varoma/sp1
Serve immediately with your choice of salad
Dough
Pork Filling
Bun Assembly
Steaming
Tip
I make this with left over pulled pork (which was a slow cooked pork shoulder) but you could use any filling you like.
Serve with a Asian inspired salad. I sliced apple, celery, cucumber and mint and tossed it in a fish sauce, lime juice and palm sugar dressing.
You can use either TM31 or TM5.
You can easily double this recipe for a family however you may not be able to steam all the buns at once.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just made these but for the filling I used leftovers from the BCB Aussie Meat Pie filling. My daughter who loves steamed pork buns in Japan said the dough was almost identical - a bit denser and moister but delicious, and she wants more! Will try with your pork filling next time.
Fantastic... used leftover Christmas Day pork. Delicious!
These were delicious! I made a couple of changes: I used pork mince though which I cooked on the stovetop (my personal preference because I don't like the texture of mince cooked in thermi) but I followed the recipe and added a but more ginger, Hoi Sin and Sesame Oil because I had 500g of mince. I also used an onion instead of shallots. I doubled the dough and made 12 buns all up and cooked them in the varoma for a total of 30 minutes....perfect! Have heaps of mince left over and they were so good I am making them again tonight!
*L*
This sounds good, think I am going to give it a try.
Thanks for sharing.
These had lots of flavour. The dough needed a bit of colour on them maybe cook for a few minutes in a frypan just to give a bit of colour on the outside. They were very nice and super easy to make
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