Kimchi Pork Buns

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

Download full recipe

Step 1

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

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

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

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

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

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

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.

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