Introduction: Steamed Chinese Pork Buns
This is a common dish from restaurants or mobile vendors.
Ingredients: Steamed Chinese Pork Buns
For the pastry
Gluten-free Flour, white, self raising 300 gram
Sugar 2 tablespoons
Dried yeast 7 grams
Coconut powder 40 grams
Baking powder, gluten-free 1/2 teaspoon
Warm almond milk 200 ml
Salt to taste
For the Filling
Minced Pork 100 grams
Olive oil 1 tablespoon
Cornflour 1 tablespoon
Onion, 1 small, chopped
Carrot, 1 chopped finely
Mushroom, 4 large buttons sliced
Sugar 1 teaspoon
Salt to taste
Instructions: Steamed Chinese Pork Buns
Put the yeast and sugar into the warm Â almond milk and eave for 10 minutes
Sift the flour into a bowl and mix with the coconut powder, then slowly mix in the almond milk and yeast.
Knead these together for intervals for 20 minutes until smooth, then leave in a warm space for two hours at 30 C.
[If it isn't kneeded to a very smooth dough it won't rise with the yeast}
While it is rising mix the pork mince with the olive oil and cornflour and knead these together first, Then knead in all the chopped vegetables.
Put the steamer to boil ready - this holds a single layer above the boiling water.
Take the dough and quickly roll flat, then cut into 10cm diameter circles. Place a lump of the filling in the middle of each one fold over the top, and place in the steamer.
Steam each batch for 30 minutes.