Steamed Pork Buns ซาลาเปาไส้หมูสับ

Steamed Pork Buns ซาลาเปาไส้หมูสับ

Don't be alarmed by how many buns this recipe yields, you'd not be able to stop yourself having at least 5-6 on your own. The buns take some time to make so therefore make a lot and freeze for when you fancy your very own dim sum at home. The soft bread is delicious against the savoury pork, the Shitake mushrooms have that delicious umami flavour which is very addictive. I am, once again, serving some spicy sauce along side, although the buns are definitely scrummy on their own. These homemade buns are easy to make, albeit time consuming (3-4 hours). It's perfect for making ahead, so pick a day that you won't be disturbed, put music on and have fun.

Makes 36.

   For the Dough.

In a large heatproof bowl, put in

-1kg plain flour, 

-1tsp salt,

-3tsp dry yeast,

-5tbsp vegetable oil,

-1tbsp sesame oil.

Pour in 550ml warm water.

Bring to a rough dough with your hands. If you find there are too many dry crumbs left, add more water.

Tip onto a lightly floured surface.

Knead for around 5 minutes or until soft and smooth.

Put in a greased bowl.

Cover with cling film.

Leave for around 1 hour, in a warm place.

   Pork filling.

In a large bowl, put in

-50g dry Shitake mushrooms, add

-cold water.

Leave aside for 30 minutes to soften.

But substitute with 100g fresh chestnut mushrooms if you prefer.

In a separate large bowl, put in

-1kg mince pork,

-2tbsp finely chopped or grated ginger,

-2 large finely chopped or grated garlic cloves,

-2tbsp chopped coriander,

-4 finely sliced spring onions,

-150g finely chopped carrots,

-280g chopped water chestnuts,

-3tbsp oyster sauce,

-3tbsp soy sauce,

-1tbsp sesame oil.

Add

-chopped Shitake or chestnut mushrooms.

Mix gently to combine.

Leave to marinate.

   Dipping Sauce.

In a bowl put in,

-1tbsp chopped or grated ginger,

-1tbsp chopped or grated garlic,

-1 sliced spring onion,

-1tbsp chopped coriander,

-1 chopped chilli (not essential),

-2tbsp soy sauce,

-2tbsp balsamic vinegar,

-2tbsp water,

-1tsp sesame oil.

Stir and leave aside until needed.

When the dough has had its proving time.

Knead briefly for a minute or so to get rid of air pockets.

Work with 45-50g of dough at a time.

Use a rolling pin to roll into a roughly 12cm round discs.

Fill each disc with a heaped tablespoonful of pork filling.

Pull up the edges to encase the filling and shape into a ball.

Place in cupcake cases and refrigerate.

Repeat until you are done.

Steam for 20 minutes, in batches.