This one comes from the WOK BIBLE too.
These deliciously light stuffed buns are a popular street snack sold throughout China. The soft texture of the bun contrasts wonderfully with the spiced meat filling inside. They make an unusual alternative to rice and, once cooked, can be reheated in the steamer.
2 tbsp golden caster (superfine) sugar
2 tsp dried yeast
3 cups plain (all-purpose) flour
2 tbsp sunflower oil
2 tsp baking powder
For the filling:
250g pork sausages
2 tbsp oyster sauce
1 tbsp sweet chilli sauce
1 tbsp Chinese rice wine
1 tbsp hoisin sauce
1 tbsp sesame oil
1. To make the dough pour 250 ml warm water into a mixing bowl. Add the sugar and stir to dissolve. Stir in the yeast, cover and leave in a warm place for 15 minutes.
2. Sift the flour into a large mixing bowl and make a well in the centre. Add the sugar and yeast mixture to it with the sunflower oil. Stir the mixture together using your fingers and turn out on to lightly floured surface.
3. Knead the dough for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a dish towel and leave to rise in a warm place for 3-4 hours.
4.When risen, place the dough on a lightly floured surface, punch down and shape into a large circle. Sprinkle the baking powder in the centre, bring all the edges towards the centre and knead for 6-8 minutes. Divide the dough into 12 balls, cover with a clean, damp dish towel and set aside.
5. Squeeze the sausage meat from the casings into a large bowl and stir in the oyster sauce, sweet chilli sauce, rice wine, hoisin sauce and sesame oil. Mix thoroughly, using fingers to combine.
6. Press each dough ball to form a round, 12 cm in diameter. Place a large spoonful of the pork mixture in the centre of each round and bring the edges up to the centre, press together to seal and form a bun shape.
7. Arrange the buns on several layers of a large (bamboo) steamer, cover and steam over a wok of simmering water for 20-25 minutes or until they are puffed up and the pork is cooked through.
Variation: you can replace the sausage meat with cooked, peeled prawns. Place the same quantity of prawns in a food blender and process with the other ingredients until you have a rough paste.