Sheng Jian Bao

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Serves 6

Ingredients

Dough

  • 320 ml water
  • 2 tsp yeast
  • 2 tsp sugar
  • 500g flour
  • 6 tbsp corn starch
  • pinch of salt

Filling

  • 450g pork mince or chopped mushrooms, as desired
  • 2 spring onions
  • 2 cloves garlic
  • 3/4 tsp ginger powder, mixed with 60ml hot water
  • Soy sauce
  • Sesame oil
  • Corn starch

Dipping sauce

  • 1/2 cup light soy sauce
  • 1/4 cup maple syrup
  • Sriracha to taste

Method

Dough

  1. Mix water, yeast and sugar.
  2. Add rest of ingredients and knead.
  3. Add 2 tbsp oil and keep kneading.
  4. Let rest 1 hr.
  5. Divide into 56 pieces and roll out to circles.

Filling

  1. Fry pork/mushrooms until soft (if using mushrooms, fry without oil).
  2. Add spring onions and garlic.
  3. Add ginger water, a splash of soy sauce, a drizzling of sesame oil (approx 1 tbsp each).
  4. Add 1-2 tbsp corn starch to thicken.
  5. Fill each bun with 1-2 tsp and fold closed.
  6. Steam for 10 mins (wipe bottom of pan with oil to prevent sticking).
  7. Fry briefly to crisp the bottom of the buns.