A Julie Recipe-Pork Buns


Prep Time:20    Cooking Time: 130
  1. 12 pre-made steamed buns (from Asian grocers), or to make the buns:
  2. 7g sachet active dry yeast
  3. ¾ cup lukewarm water
  4. 2 cups and 2 tbsp bread making flour
  5. 1/4 cup caster sugar
  6. 1 ½ tbsp skim milk powder
  7. ½ tbsp salt
  8. Pinch baking powder
  9. Pinch baking soda
  10. 2 tbsp vegetable oil
  11. For the filling:
  12. 400g pork loin
  13. 1 tbsp Fountain Soy Sauce
  14. 1 tbsp caster sugar, extra
  15. 3/4 cup Fountain Hoi Sin Sauce
  16. 2 Lebanese cucumbers, sliced 3mm thick
  17. 2 tsp caster sugar
  18. ½ tsp salt
  19. 6 green onions, sliced into batons


  1. To make the buns:
  2. If making the buns: combine all ingredients in an electric mixer and with the dough hook attached, knead on the lowest possible speed for about 10 minutes or until dough gathers into a not too tacky ball.
  3. Place dough in a large, oiled bowl and cover with plastic wrap. Leave in a warm place to rise for about 1¼ hours or until doubled in size.
  4. Divide dough into large golf ball shaped pieces (25g each). Place on a tray and cover with plastic wrap. Stand for 30 minutes.
  5. Meanwhile, cut out an 8cm square piece of baking paper for each ball.
  6. Roll each ball into a 10cm long oval. Lay a greased chopstick across the middle of the oval and fold over gently. Withdraw the chopstick gently and place the bun on a square of baking paper. Cover the buns with plastic wrap and allow to rest for 30 minutes: they will rise a little.
  7. Set up a steamer and steam the buns for 10 minutes. Use immediately or allow to cool and freeze. To reheat, steam for 2 minutes, until hot, soft and fluffy.
  8. To prepare the filling:
  9. Combine pork with Fountain Soy Sauce and extra sugar. Refrigerate, covered, for 30 minutes.
  10. Meanwhile, make a quick cucumber pickle by combining cucumber with sugar and salt and refrigerating for 15 minutes, or up to 6 hours.
  11. Drain pork and pat dry with absorbent paper. Heat a lightly oiled frying pan over medium heat. Cook pork, turning occasionally, for about 10 minutes or until just cooked. Remove from heat. Stand, covered, for 10 minutes.
  12. To assemble the buns, open hot, steamed buns out and brush generously with Fountain Hoi Sin Sauce. Add a couple of slices of cucumber pickle and sliced pork. Brush pork with Fountain Hoi Sin Sauce, top with green onion and fold over to serve.