Chinese Steamed Minced Pork Bu

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Strong flour		150g
Plain flour		150g
Dried yeast		10g
Sugar		4 tbsp
Vegetable oil		1.5 tsp
Warm water		170ml
Minced pork		200g
Dried shiitake mushrooms (large, rehydrated)		3
Courgette		1/2
Leek (white leaves)		1
Ginger		1 thumb
Salt		1/4 tsp
Soy sauce		3 tbsp
White wine		2 tbsp
Sugar		1 tbsp
Sesame oil		2 tbsp
Pepper		a little

Method

Prep

Cook

30min

Put all the dough ingredients (up to minced pork) in a bowl and knead until smooth.

Fill a heavy bottomed pan with 2cm hot water. Cover the bowl at Step 1 with cling film and put inside the pan for 45 minutes, this will aid the yeast fermentation. Don't put the pan on to heat.

Chop the mushrooms and courgettes into 5mm dice. Finely chop the leeks and grate the ginger. Put these and the other filling ingredients into a bowl and mix well.

The dough at Step 2 should double in size. Divide into 8 and make into balls. Roll out into 10cm flat rounds.

Put 1/8 of the mixture at Step 3 onto each round and wrap up, sealing the dough tightly at the top. Place each filled bun onto a 5cm round piece of greaseproof paper.

Put into a steamer and steam for 15 minutes, then serve.

Tips & Note

At Step 2, use just enough cling film to cover the bowl. It it's too long, it will dip into the water and allow the dough to become wet. The green leaves of the leek will be too hard for this recipe, so use only the soft white leaves.

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