The process of making these lovely dim sum treats does take a while, it is best to leave this recipe for a day when you are going to be home for a few hours and have time to come and go from the preparation. However; this is not a difficult recipe, most of the time is in the rising of the dough (three rises in total).
This recipe is a combination of the dough from the Budget Busters Thermomix Cookbook and a filling that I have developed myself (I found the filling in the Cookbook too runny for our tastes, and I also prefer a more BBQ flavour).
These are certainly worth having a go at, the finished result is delicious and well worth the wait. We eat these straight out of the steamer as an entree to a light evening meal, but they are quite filling and you could serve them as a meal in themselves with some stir-fried or steamed Chinese vegetables as a side dish. And don’t worry if your bun folding does not look fabulous – I have discovered that the final rise is very forgiving and even my less than perfectly folded attempts seem fine by the time I get them in the steaming tray.
(Pictured with the Steam Pork Buns is a Chinese Steamed Dumping – also delicious! You can find the recipe here.)
- 2 tsp dried yeast
- 2 Tbsp sugar
- 280g bakers flour
- 170g warm water
- 1 tsp salt
- 2 Tbsp olive oil
- 2 tsp baking powder
- 2 spring onions
- 1 small chilli
- 2 cloves garlic
- 2cm ginger
- 2 Tbsp oil
- 400g pork fillets, chopped into chunks (approximately 5cm large)
- 15g soy sauce (or tamari)
- ½ tsp Five Spice
- 1 Tbsp rice wine vinegar
- 1 Tbsp BBQ sauce
- Place all dough ingredients into the bowl and combine speed 5, 5 seconds.
- Close the lid and knead the dough on interval setting for 2 minutes.
- Turn onto a silicone mat and shape into a ball and let rise for 30 minutes.
- After the initial rise divide into 16 parts and roll each portion into a small ball and set aside to rise for the second time for a further 30 minutes.
- Place spring onions, chilli, garlic & ginger into the bowl and chop speed 5, 5 seconds.
- Add oil and saute 100 degrees, 3 minutes, speed 1.
- Add the remaining ingredients and cook 100 degrees, 20 minutes, reverse speed soft.
- At the end of the cooking time shred the meat at reverse speed 4, 4 seconds.
- The meat mix should be a little moist (but not sloppy) and be fairly evenly shredded with no large chunks remaining.
- Set aside in the fridge while you wait for the dough to finish rising.
- Roll each ball of dough into a circle (after the second rise).
- Place a large spoonful of filling into the center of each circle. Try and judge the filling so that you have a generous amount but not so much that you can't easily fold the bun up.
- Fold the buns by bringing the edges of the circle up to meet in the middle, pinch at the top to seal.
- Place the finished buns on an individual square of baking paper on a tray and set in a warm spot for a final rise. Allow to rise until most of the folded pleats have vanished in the bun.
- Pour 700g water into the Tmx bowl and place the buns (on their squares of paper) into the Varoma tray and dish. You will need to cook them in two batches as they won't all fit at once.
- Set Varoma in place and steam Varoma temp, 18 minutes, speed 3.
- Serve straight away with additional soy and sweet chilli sauce, to dip.