Rich barbecue pork fills these little parcels.
- 300 g (2 cups) self-raising flour
- 55 g (¼ cup) caster sugar
- 30 g lard
- 1 tbsp peanut oil
- 1 garlic clove, crushed
- 2 tsp grated ginger
- 1 tsp sesame oil
- 1 tbs hoisin sauce
- 1 tsp cornflour, combined with 60 ml water
- 200 g Chinese barbecued pork (see Note), chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
Place flour and sugar in the bowl of an electric mixer with a dough hook attachment. Using your hands, rub lard through flour mixture until mixture resembles fine breadcrumbs. Add about 125 ml warm water, mixing until dough comes together. Using the dough hook attachment, knead dough for 3 minutes or until smooth. Shape dough into a ball, then wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, heat oil in a small saucepan over medium heat. Add garlic and ginger, and cook, stirring, for 1 minute or until fragrant. Add sesame oil, hoisin and cornflour mixture, and cook, stirring, for 1 minute or until thickened. Stir in pork. Set aside to cool.
Divide dough into 8 pieces. Roll out each portion on a lightly floured work surface to a 15 cm round. Place a round in the palm of your hand, then place a heaped tablespoon of pork mixture into the centre and fold dough to enclose filling; don’t make bun too tight or it will split when cooked. Twist edges together and place, seam-side down, on a square of baking paper. Repeat to make 8 buns.
Place buns in a large steaming basket set over a wok of boiling water. Gently steam for 10 minutes or until puffed and dough is cooked through. Serve immediately.
• Chinese barbecued pork is from Chinese barbecue shops. Alternatively, make your own with our barbecued pork recipe.
Photography Derek Swalwell