Steamed Pork and Shittake Mushroom Buns

By Saturday, October 11, 2014

Dim Sum is one of those things that I find very hard to resist. They are little bites of deliciousness, a combination of seasoned fillings wrapped up in an airy dough bun. This recipe is the first of many, I am sure! They are surprisingly easy to make and I actually find the process of making them really therapeutic. There are endless filling combinations to try out, whether they be pork, beef, prawn, vegetable etc, you can have a lot of fun experimenting with fillings and flavours. This particular filling is deliciously rich with a nice subtle kick of spice. The buns have a delicate hint of coconut and are so light and airy. Give them a try and see how easy they are to make!




Makes 14-16

You will need:

600g pork belly
150 shittake mushrooms
4 spring onions, finely sliced
3 tbsp hoisin sauce
2 tbsp light soy sauce
2 tbsp rice wine
1 tsp 5 spice
1 lime, juiced
salt
pepper

Pork buns:

400g plain flour
250ml coconut milk (from carton in dairy section, not tin)
1 1/2 tsp baking powder
1 1/2 tsp caster sugar
1 1/2 tsp dried yeast
1 tbsp sunflower oil


Preheat the oven to 110 degrees/ gas 1/4.  Place the pork on a roasting tray, drizzle with a little olive oil and plenty of seasoning. Roast for 4 hours, or until the pork is tender and tears into slices easily.

Then, warm the milk in a saucepan over a low heat, just until it is lukewarm (when you can place a finger into the milk and not feel any difference). Pour the milk into a large mixing bowl and add in the sugar. Leave for 3 minutes, then add in the yeast. Leave for 5 minutes, until it becomes lovely and frothy.  




Add in the oil and then sieve in the flour and baking powder. Combine with a spoon and then transfer to a lightly floured work surface.




Knead for around 10 minutes, or until the dough becomes lovely and smooth. Lightly oil the mixing bowl, place the dough back in and cover with cling film. Leave in a warm part of the house and leave to double in size - between 1 and 1 1/2 hours.




In the meantime, prepare the filling. Fry the mushrooms with a little butter over a high heat until nice and golden. Finely chop the pork and mushrooms, then add to a mixing bowl. Add in the onions, hoisin, rice wine, lime juice, 5 spice, soy and plenty of salt and pepper. Combine well and then leave to one side.




Once the dough has doubled in size, divide into 16 even pieces. Put the dough pieces on a plate and cover with cling-film. Roll out each piece one-by-one to prevent the dough from drying out. Roll each piece into a palm sized disc.




Place a teaspoon of filling in the middle and then fold the sides on-top of each other. Once all of the sides are folded, squeeze the dough upwards to make sure everything is sealed.







Cover your steamer with greaseproof paper and then add in the buns. Remember that they will expand, so don't cram too many in. Steam for 12 minutes then eat immediately. Enjoy!





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