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![Advanced](http://media3.neff-international.com/Images/100x/MCIM02780867_NEFF_Level3.png)
![1 hr plus](http://media3.neff-international.com/Images/100x/MCIM02780872_NEFF_Time60.png)
![Meat](http://media3.neff-international.com/Images/100x/MCIM02780868_NEFF_Meat.png)
![Kimchi Pork Buns](http://media3.neff-international.com/Images/600x/16150689_kimchi-pork-buns_ingredients_1800x2143.jpg)
4 servings
INGREDIENTS
The Bau dough:
The Dry Mix
530g middle gluten wheat flour (altenatively, plain flour)
½ teaspoon salt
7g fast action dried yeast
40g caster sugar
15g baking powder
The Liquid
50g milk
200g - 250g warm water (depending on how humid your room feels- if the air feels very dry you’ll want to add a little more water, but if it is very humid, a little less water is required)
25g vegetable or sunflower oil
The Kimchi Pork Filling:
The Filling
2 cloves garlic
1 spring onion, finely chopped
1 nest of mung bean vermicelli / sweet potato noodles, soaked in hot ware for 3-4 minutes
500g pork neck or shoulder steaks
200-250g kimchi, finely chopped
The Sauce
½ tsp Korean chili powder
1 tbsp light soy sauce
½ tbsp dark soy sauce
½ tbsp gochujang
1 tsp sesame oil
½ tsp sugar
Allergens are marked in bold
![Step 1](http://media3.neff-international.com/Images/600x/16150657_kimchi-pork-buns_step1_1800x1011.jpg)
Step 1
Using a free-standing mixer with a dough hook attachment (if available), pour in the measured out ‘Dry Mix’ ingredients.
Mix ‘The Liquid’ ingredients together into a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high speed for a further 2 minutes until the dough has a smooth-yet-tacky feel to it.
![Step 2](http://media3.neff-international.com/Images/600x/16150659_kimchi-pork-buns_step2_1800x1011.jpg)
Step 2
Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draft free location (like inside a room temperature oven) for 1 – 1.5 hours.
![Step 3](http://media3.neff-international.com/Images/600x/16150663_kimchi-pork-buns_step3_1800x1011.jpg)
Step 3
Finely chop the garlic, spring onion and soaked vermicelli and cut the kimchi and pork neck / shoulder steaks into small dices.
Mix all “The sauce” ingredients together ready to stir-fry.
![Spre 4](http://media3.neff-international.com/Images/600x/16150665_kimchi-pork-buns_step4_1800x1011.jpg)
Step 4
Now heat a wok to a medium – high heat and stir-fry the garlic, spring onion first, then add the pork and vermicelli and stir-fry until the pork starts to brown nicely. Lastly add the kimchi and then pour in “the sauce” and stir-fry until all the sauce has wrapped around the pork.
Spread the filling evenly on a tray or plate to cool down quicker. Once cool, cover with cling film and place in the fridge to chill.
![Step 5](http://media3.neff-international.com/Images/600x/16150668_kimchi-pork-buns_step5_1800x1011.jpg)
Step 5
Once the Bao dough has doubled in size, you can then shape it into whatever shape you wish before steaming. For these kimchi pork buns, divide the dough into 15-20 pieces and then roll each piece into a ball. Flatten and roll out into a circle and then fill each piece of dough with 1-2 tbsp of “The Filling”.
![We suggest: NEFF Full Steam](http://media3.neff-international.com/Images/600x/16150688_kimchi-pork-buns_fullsteam_3200x682.jpg)
We suggest: NEFF Full Steam
Enjoy succulent and fuller flavour whilst retaining all the nutrients with NEFF Full Steam cooking.
Find out more![Step 6](http://media3.neff-international.com/Images/600x/16150669_kimchi-pork-buns_step6_1800x1011.jpg)
Step 6
Steam on full steam on a steam oven or steamer for 8 minutes. You may also pan fry for a golden-brown finish if you wish.