Chinese Pan Fried Pork Bun

For the dough

• 300g plain flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 225ml warm water
• 1/2 teaspoon instant yeast
• 1 teaspoon of oil

The filling

• 250g fatty minced pork 9oz
• 2 tbsp spring onion finely chopped
• 1/2 tbsp ginger minced
• Chopped garlic
• 2 tsp light soy sauce
• 1/2 tsp Shaoxing rice wine
• 1/2 tsp sesame oil
• White pepper

1 tsp cornflour

• 1/4 tsp salt
• ½ tsp sugar
• 5 tbsp chicken stock

For frying

• 1 tbsp vegetable oil
• 200-250 ml water

Garnishing

• Sesame seeds and chopped Spring onion

• In a large bowl, mix the flour, yeast, salt and sugar. Add a tsp of oil and then pour in the water a little bit at a time while stirring with your fingers. Set aside for 10 mins for the dough to absorb all the water, then knead with your hand,lifting and folding the dough over itself several times until a smooth, elastic dough forms. Once it is smooth but still a bit tacky, cover the bowl with a wet kitchen towel and leave to rise in a warm place until slightly risen. It will take about an hour.

• Mix the filling and put all the ingredients for the filling into a large bowl and mix.

• Shape the buns and punch all the air out from the dough. Flour your hands and roll the dough into a log and then divide it into equal portions. Roll each piece into a thin circle, then add the filling into the middle. Hold the bun in your less dominant hand. Use your dominant hand to pleat the bun, while using the thumb of your other hand to push the filling down. Once the bun is closed, twirl the pleats together to create a neat bun.