We discovered these steamed buns during a trip to Wagamamma a few weeks ago, and I had a hunt round for a recipe as we enjoyed them so much. This one was from The BBC food website, and we've cooked it a couple of times now, but also made the buns to use up left over char siu.
The dough is a pretty basic bread dough, but made with plain flour, and a spoonful of baking powder in addition to the yeast.
While this was rising, the belly pork filling was started.
Slices of belly pork were fried, and then set to one side.
Then into the pan went an unusual ingredient - some brown sugar, which was caramelised in the pan juices.
Once this was lovely and brown, in went soy sauce, shaohsing wine, sliced garlic and ginger and a couple of star anise - the pork went back into the pan along with some water, and into the oven to braise slowly.
Once the dough was double I formed it into flat ovals - I did this by hand, no need to use a rolling pin. These were brushed with a mixture of sunflower and sesame oil , and then folded over a chop stick and left to rise again.
Once risen they were steamed over a wok of boiling water for around ten minutes
For the toppings, peanuts were crushed in a pestle and mortar, and mixed with a teaspoon of togarashi spice powder, and spring onions and cucumber were sliced up (in the same way as for duck pancakes)
Then it was a case of stuffing the buns with the toppings and wolfing them down as quickly as possible - absolutely delicious!!
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