If you want knitted, not steamed buns look at Etsy shop, thetokicafe.

New obsession: Chinese steamed pork buns, thanks to Adrian for the introduction into making my own. We made some for tea at Alice and Rich’s, and after much begging (the most lady-like begging) of Alice’s, here is the recipe:

Steamed Pork Buns - Adapted from the Women’s Weekly Finger Food recipe

15g dry yeast
1/2 cup caster sugar
2 cups plain flour
1 cup SR flour
30g lard (I used melted butter)

Filling
1 tbsp oil
1 tbsp (and some) chopped spring onions
2 tsp cornflour
1/4 cup water
1 tbsp soy sauce
2 tbsp Hoi Sin sauce
1 tsp sugar
1 tbsp dry sherry or Chinese cooking wine
250g chopped Chinese BBQ pork (Chinese spare rib sauce Char Su, and two meaty pork forequarter chops)

If making your own BBQ pork, marinate pork chops in plenty of Char Su for at least a couple of hours. If slightly organised, unlike me, you could marinate them overnight. Slop the chops and the marinade into a baking dish and bake on 180 degrees for about 45 minutes, turning the chops and basting with marinade after 20 minutes. Let cool and chop into smallish pieces. Keep the marinade, especially the really syrupy stuff.

Combine yeast, 1/3 cup of the water and 2 tsp of the sugar in a small bowl. Sprinkle with 2 tsp of the plain flour and cover with a clean tea towel. Stand in a warm place for about 10 minutes or until the mixture is frothy.

Combine remaining sugar and flours in a large bowl, stir in remaining water, lard or butter and yeast mixture then mix into a soft dough. Turn onto a floured surface and knead for 10 minutes or until dough is smooth and elastic. Place in a lightly oiled bowl, cover, and stand in warm place for about an hour, or until dough has doubled in size.

While the dough is rising, make bun filling. Heat oil in pan, add spring onions and ginger and stir over heat for a minute. Stir in blended water and cornflour, then sauces, sugar, sherry and pork. Stir over heat until mixture boils and thickens, then remove from heat and let cool.

Knead dough until smooth, and divide into 40 or so pieces. Each ball should be at least the size of a giant gobstopper, but not quite as big as a golf ball. Roll out each ball with  rolling pin or drinking glass  and place a teaspoon of filling in the centre. Gather the edges of the circle together and pinch firmly to seal. Place the pinched side of each ball down on 3cm square pieces of baking paper.

Place buns about 3cm apart in steamer, cover and cook over boiling water for about 10 minutes or until buns are dry to touch.

Enjoy. Not only the yummiest of pork buns, but the accolades of friends and family. :-)