Our Steamed Pork Bun recipe is inspired by the Chinese dish, Char Siu Bao. Try serving them the traditional way and pair them with a glass of soy milk.
800g store-bought white bread dough
½ kg Lynca Meats Pork, minced
2 tbsp olive oil
1 cup thinly sliced onions
3 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp fresh ginger, minced
1 tsp crushed garlic
¼ teaspoon salt
- Heat the oil in a wok over medium-high heat. Add the onion and fry until translucent. Add pork mince to pan and cook until golden. Turn heat down to medium-low, and add the remaining ingredients, stirring until cooked through.
- Make 24 dough discs and place a tablespoon of mince in the centre of each one. Fold the buns closed a pinch together.
- Place buns in a bamboo steamer with the pinched sides down. Cook over boiling water for 15 minutes or until buns are puffed and cooked through.
- Serve with your favourite dipping sauce.