NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 100g
Energy
695kJ
Protein
6.9g
Fat, total
3.3g
- saturated fat
0.8g
Carbohydrate
26.0g
- sugars
5.2g
Dietary Fibre
1.5g
Sodium
500mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
INGREDIENTSNUTRITION
Made with
Method
Buns:
Step 1
Combine the water, yeast with a pinch of sugar in a small bowl. Set aside for 5 minutes or until the yeast granules have dissolved.
Step 2
Put flour, baking powder, sugar and salt into a mixing bowl. Pour in the yeast mixture and oil. Stir until the dough comes together. Turn out onto a floured board and knead for 10 minutes*, or until dough is smooth and elastic.
Step 3
Place in an oil greased bowl. Cover and stand in a warm place for the dough to prove for approximately 45 minutes, or until the dough has doubled in size. While the dough is proving prepare the filling.
Pork Filling:
Step 1
Heat the sesame oil in a frying pan. Add the pork mince and stir fry for 5 minutes, until pork is cooked. Add spring onions, garlic and ginger and cook a further 1 minute.
Step 2
Add Gregg's ground Chinese five spice, hoisin sauce, chilli flakes (optional) and corn flour mix. Stir and simmer a further 2 minutes.
Step 3
Remove from the heat and transfer to a bowl. Season to taste. Cool and chill.
To prepare the buns:
Step 1
Punch the risen dough down and turn out onto a floured board. Divide into 12 even sized pieces. Roll each into a ball. Using the palm of your hand press a piece of dough into a circle approx. 10cm diameter, making sure the circle is even thickness.
Step 2
Put 2 teaspoons of the chilled pork filling into the centre of the circle. Bring the sides of the dough up to enclose the filling and pinch together to form a pleat at the top to seal.
Step 3
Place on tray lined with baking paper. Repeat with the remaining dough and filling, ensuring that the buns do not touch each other on the tray. Allow to rise for a further 30 minutes.
Step 4
To cook, place a piece of baking paper in the base of a steamer. Set the steamer over a pan of water. Bring to the boil.
Step 5
Place the buns into the steamer and cover. Steam for 12-15 minutes. Cook in batches and serve immediately with Heinz Soy & Vinegar Street Food Sauce.
Tips
The kneading can be done in a mixer if wished, using the dough hook attachment. This reduces the kneading time to 7-8 minutes.
Prepare the buns until ready to steam. Place on a tray and freeze in a single layer. Once frozen store in a sealable freezer bag or airtight container. Defrost in the fridge, steam and serve immediately.
Swap It Out
Substitute the pork mince for chicken or beef mince if wished.