DEKAT DIGITAL 2019 - 2020

PORK BUNS
Ingredients
Dough:
5g dry yeast
10g sugar
600g cake flour
350g warm water
Filling:
Quarter of a Chinese cabbage
300g pork mince, not too lean
1 spring onion
1 small piece of ginger
30ml soya sauce
Salt and pepper
15ml sesame oil
Method
1 Dissolve dry yeast and sugar in warm water.
2 Make dough by mixing flour and water, work into a smooth dough, cover and set aside in a warm place to rise.
After an hour, the dough should have doubled in size.
3 At the same time, prepare the filling.
4 Blanch Chinese cabbage in a little hot water, squeeze, and keep the juice.
5 Shred the cabbage, place in a big bowl, add pork mince, chopped spring onion, ginger, soya sauce, salt,
pepper, sesame oil and the cabbage juice. Mix well.
6 Punch down the dough and tear it into 20 pieces. Roll each out into a disc (about 10cm in diameter) and place
the filling in the middle. Pick up and fold each disc towards the middle, making sure they are closed.
7 Set aside for 10 minutes for the shape to settle.
8 Steam for 15 minutes on high.
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