Barbecue Pork Buns

Authentic-looking buns with a sweet, savoury pork filling coated in a deliciously thick sauce. Make the day before, or just re-steam frozen buns for about 5 minutes when required.

• Ready In: 3 hrs 15 mins
• Yields: 12 buns

Ingredients

• SAUCE

• 1⁄3 cup water
• 2  tablespoons cornstarch
• 2  tablespoons soy sauce
• 1  tablespoon oyster sauce
• 3  tablespoons granulated sugar
•  pepper, sprinkle

• FILLING

• 1  teaspoon  sesame oil (or cooking)
• 1  green onion, sliced
• 1  garlic clove, minced (or 1/4 tsp powder)
• 1⁄2 teaspoon  finely grated peeled gingerroot
• 1  cup  diced Chinese barbecue pork (or cooked)

• DOUGH

• 1⁄2 cup water
• 1⁄4 cup milk
• 2  tablespoons granulated sugar
• 1⁄2 teaspoon salt
• 2 1⁄3 cups all-purpose flour
• 1 1⁄2 teaspoons instant yeast

Directions

1. Sauce: Stir water into cornstarch in small cup until smooth.
2. Add remaining four ingredients; stir. Set aside.
3. Filling: Heat sesame oil in large frying pan on medium.
4. Add green onion, garlic and ginger.
5. Stir-fry for 1 minute, stirring constantly, until soft.
6. Stir sauce mixture.
7. Stir into green onion mixture until boiling and thickened.
8. Add pork. Stir until coated.
9. Turn into medium bowl.
10. Chill for at least 1 1/2 hours until cold.
11. Makes 1 cup of filling.
12. Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
13. Cool slightly.
14. You should be able to hold your finger in water mixture and it should be almost hot.
15. Process flour and yeast in food processor for 2 seconds until just combined.
16. With motor running, gradually add liquid through food chute until dough comes together and forms ball.
17. Process for 30 seconds.
18. Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
19. Place in large greased bowl, turning once to grease top.
20. Cover with tea towel.
21. Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
22. Punch dough down and knead gently to remove any air pockets.
23. Roll into cylinder shape.
24. Cut crosswise into 12 portions.
25. Roll or flatten each portion into 4 inch circle.
26. Spoon rounded tablespoon of filling onto centre.
27. Gather edges together over filling, twisting in clockwise direction to form"top knot".
28. Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
29. Cover with tea towel; let stand for about 1 hour until slightly risen.
30. Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
31. Steam for 15 minutes.
32. This may have to be done in batches.