Soft and fluffy buns filled with delicious pulled pork make a fantastic treat.
These steamed dumplings are definitely a favourite recipe in my house. Rien loves them and nags me for weeks (sometimes months) until I finally give in and make them. To make life easier, I usually cheat and don’t make the pulled pork from scratch. You can buy some really good packs that you put the pork in the oven pull it apart and then finish it off with BBQ sauce for the last few mins. They are really tasty and make this recipe quicker, but feel free to make your own pulled pork.
I think these steamed buns look quite professional and like they would be quite a lot of effort, but they are so easy (especially if you don’t make the pulled pork yourself!).
I originally saw the recipe on Jamie Oliver’s ‘Save With Jamie’. The recipe is simple and easy enough it just takes some practice. Don’t worry if they don’t turn out perfect the first time. You are bound to get carried away and over-fill some like I did the first time and they will explode slightly. Just try to control yourself and add a small amount of filling! Also if after 12 minutes they still look a bit doughy, just let them steam for a few more minutes. If you don’t eat them all at once, just put them back in the steamer and steam them again when you want to enjoy more.
For the steamed buns
300g Pulled pork (approximately)
500g self raising flour
400ml semi-skimmed milk
2 – 3 tbsp sesame seeds
You will need
36 muffin cases
You do need a bamboo steamer and a wok for this recipe. I bought my bamboo steamer at a Chinese supermarket but I did see one in Waitrose the other day so I think they are fairly easy to find.
- Put the flour in a bowl and add the milk. Combine until you have a sticky dough
- Turn out onto a floured surface and roll into a long sausage shape
- Cut into 16 equal pieces. Shape each piece into a circle approximately 5cm in diameter
- Spoon a teaspoon of pulled pork into the centre of each circle. Fold one side of the dough over to the other and pinch to close. I then twist the dough slightly to help ensure it is tightly closed
- Put each dumpling upside down into a double layer of muffin cases (2 cases) and put in your steamer. Repeat for all 16 dumplings – you should get 8 dumplings on each layer of the steamer. They will fit quite snugly
- Pour a couple of centimetres of boiling water into a wok. Put the steamer over the water and steam for 12 minutes (please admire the world’s smallest wok)
- Once steamed, sprinkle the dumplings with sesame seeds