Perfect with an ice cold beer on a warm day such as the one we have had today. Delicious leftover roast pork mixed with Asian inspired spices and condiments give these buns a wonderful punch. Serve with lettuce leaves, hoi sin sauce, fresh chillies and thinly sliced spring onions. Recipe originally from Save with Jamie.
Cooking Time: 45 minutes
Makes: 16 dim sum buns
Ingredients
2 spring onions
300 g leftover roast pork
4 heaped tbsp black bean sauce
2 tbsp chilli sauce
500 g self raising flour
400 ml semi-skimmed milk
2 tbsp sesame seeds
1 lettuce, to serve
Hoi sin sauce, to serve
1 red chilli, thinly sliced
2 extra spring onions, thinly sliced
Method
1. Finely slice the first two spring onions and place in a bowl. Tear the leftover pork into fine shreds and add to the bowl along with the black bean and chilli sauces and give a good mix.
2. In a bowl (or food processor) mix the flour and milk, with a good pinch of salt, until combined. Add more flour if needed to bring the dough together.
3. Tip the dough onto a floured surface and roll into a thick sausage. Cut the dough into 16 equal pieces and roll them into individual balls.
4. Using the palm of your hand, flatten each ball into a disc (roughly 1/2 cm thick).
5. Place a heaped teaspoon of the pork mixture onto each disc, then fold and pull the edges over the meat before sealing the dumpling by pinching the dough between your fingers. Turn the dumpling over so the seal is on the underside.
6. Place the buns into muffin cases and place into a bamboo steamer (about 8 at a time).
7. Heat a wok over a medium heat before quickly toasting the sesame seeds for a few second. Remove the seeds and add 2 cm of boiling water to the wok. Place the steamer tray/s onto the wok, and cover with a lid.
8. Steam the buns for around 12 minutes, until they are fluffy and cooked through. Sprinkle over the toasted sesame seeds and serve with lettuce, hoi sin sauce and finely shredded chilli and spring onion.
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