STEAMED MINI PORK BUNS RECIPES

Steps:

• To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
• Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
• To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
• Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
• Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
• Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
• Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
• Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Steps:

• Mark 18 x 5cm squares on baking paper, spray the paper with oil and cut out squares.
• Combine yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a small bowl. Cover, leave in a warm place, 15 minutes, or until frothy.
• Sift the flour and baking powder into a large bowl, stir in remaining sugar. Stir in the yeast mixture and remaining water, mix to a soft dough. Knead the dough on a floured surface for about 5 minutes or until the dough is smooth and elastic. Place the dough in an oiled bowl, cover, stand in a warm place for about 1 1/2 hours or until the dough has doubled in size.
• Turn the dough onto a floured surface and knead for 3 minutes. Divide the dough into 18 pieces.
• Make the filling before proceeding to the next step.
• Roll 1 piece of dough into a 10cm round on a floured surface. Ease the piece of dough into a 1/4-cup capacity measuring cup. Place a level tablespoon of filling into centre, press the filling down. Dip your fingers in water, gather the dough together with fingers, twist at the top. Place a piece of the oiled paper over the join and place on baking paper-lined trays, paper side down. Repeat with the remaining dough and filling.
• Cover buns, let stand in a warm place, 20 minutes, or until the buns have increased in size.
• Make a cross in the top of the buns with a small, sharp knife. Steam buns on paper squares in batches in a large, covered bamboo steamer over a pan of boiling water, 15 minutes, or until the buns are puffed and cooked through. Serve with red vinegar and ginger, if desired.
• For the filling, cover mushrooms with boiling water in a small bowl, stand for 20 minutes. Drain the mushrooms, discard stems, chop the caps finely.
• Heat oil in a medium frying pan, add garlic and mushrooms, cook, stirring until fragrant. Add pork, sauces and blended cornflour and water. Cook, stirring until mixture boils and thickens. Cool.