Chinese Steamed Filled Buns

Ingredients:

Filling:

1 cup pork (not too lean), finely chopped
1 cup red onion, finely chopped
2 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp light soy sauce or to taste
1/2 tsp pepper

Pastry:

1/2 cup warm water
3.5 g active dry yeast
2 cups flour
2 tbsp sugar
1 tbsp vegetable oil
1/4 cup water
3/4 tsp salt

Method:

Filling:

In a bowl, mix pork and onion.

Add-in the rest of ingredients and marinate for at least 30 minutes.

In a wok or non-stick pan, stir-fry the mixture till cooked through, set aside.

Pastry:

In a large bowl, dissolve yeast in warm water.

Stir-in half cup of flour, cover and let rise for 1 hour.

In a wok or non-stick pan, mix sugar, oil and 1/4 cup water, bring to boil and stir to dissolve the sugar.

Remove from heat, leave to cool and mix with yeast dough.

Add-in the remaining flour, knead till soft and smooth.

Lightly greased a container, place-in the dough, cover and let rise till doubled in size (about 1.5 hours).

Punch down the dough, knead again for another 2 minutes.

Roll-up dough into cylinder shape, cut and roll into 12 balls.

Flatten each piece roundly into 1/2 cm thick, fill-in the prepared filling in the center, twist to seal the top.

Place the filled buns on parchment paper, cover with kitchen towel and leave to rise till doubled in size.

Steam buns covered over high heat for about 15 minutes.

Remove from heat and serve hot.