steamed buns with pulled pork and pickles

steamed buns with pulled pork and pickles

steamed buns with pulled pork and pickels

Add Asian flair to your next get together with friends with these steamed buns with pulled pork and pickles.

  • 3 hrs
  • 12
  • Difficult

INGREDIENTS

FOR THE STEAMED BUNS

  • 5ml instant dried yeast
  • 250ml warm water
  • 875ml cake flour + extra
  • 25ml castor sugar
  • 3ml salt
  • 125ml milk
  • 15ml sunflower oil + extra
  • 5ml baking powder

FOR THE PICKLED VEG

  • 2 carrots, julienned
  • 4 spring onions, thinly sliced lengthways
  • 125ml water
  • 60ml rice vinegar
  • 45ml castor sugar
  • 10ml sea salt

 

  • 1.5kg pulled pork, to serve

 

METHOD

  1. For the buns, dissolve the yeast in 60ml of the water until foamy. Combine the flour, sugar and
    salt and make a well in the centre. Add the yeast mixture, remaining water, milk and oil to the flour
    mixture. Mix into a dough, adding a little extra water if needed.
  2. Turn the dough out onto a lightly floured work surface and knead for about 10 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise in a warm place for about 1 hour or until doubled in size.
  3. Turn the dough out onto a clean work surface and flatten with your hands. Sprinkle over the baking powder and knead in for 5 minutes.
  4. Roll the dough out into 2 x 27cm logs, then cut each into 9 pieces. Roll each piece of dough into a ball and place under a damp cloth. Roll each ball out into an oval shape about 3-4mm thick. Rub the dough ovals with extra oil. Fold each over and transfer to a baking paper lined tray. Cover with oiled cling film. Set aside in a warm place for about 1 hour or until doubled in size.
  5. For the pickled veg, combine all the ingredients. Set aside for 15 minutes.
  6. Line a bamboo steamer with baking paper and place on top of a saucepan ¾ full of boiling water. Place 2 buns inside the steamer (don’t let them touch). Cover and steam on medium-high for about 7 minutes or until buns are puffed and cooked. Remove and cover loosely in kitchen towels to keep warm. Repeat with the rest.
  7. To serve, tear open the buns and fill with pulled pork and pickled veggies. Enjoy while warm.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

 

Magazine issue date: March, 2018


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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