Recipes continued
6.Deep fry curry puffs in batches for
7.Serve with sweet chilli sauce.
Tip: Prepared curry puffs can be frozen and thawed again for frying. Recipe can also be halved for a smaller quantity.
Steamed Pork Buns
Makes: 6
Preparation: 20 minutes (+ 1 hour proving time)
Cooking: 10 minutes
200g Chinese style BBQ pork ¼ cup hoi sin sauce
1tablespoon
1garlic clove, crushed ½ teaspoon sesame oil
¼ teaspoon Chinese five spice powder
Dough
1¼ cups plain flour
2tablespoons caster sugar
2 teaspoons dried yeast
¼cup warm milk
¼cup lukewarm water
1 ½ tablespoons vegetable oil
1.To make the dough, combine the flour, sugar and yeast in a large bowl. Make a well in the centre. Combine the milk, water and 1 tablespoon of the oil in a jug. Add to dry ingredients and stir to combine.
2.Turn dough out onto a lightly floured surface; knead for 5 minutes or until smooth. Use remaining oil to lightly grease a large bowl. Place dough in bowl and turn to coat in oil. Cover with plastic wrap and place in a warm,
3.Meanwhile, trim any fat from pork and finely chop. Combine sauces, garlic, oil and spice in a bowl; stir through pork and set aside.
4.Punch dough down with your fist, knead briefly on a lightly floured surface and cover with plastic wrap. Place in a warm
5.Shape dough into a 5 x 20cm log. Cut into six equal portions. Use a round 7cm pastry cutter as a guide to cut six discs from non- stick baking paper.
6.Flatten each dough portion. Place equal amounts of pork mixture on centre of dough and bring side of dough up to enclose. Roll into a ball. Place bun,
7.Pour approximately 1 cup of water into the base of the wok. Place steamer rack into wok. Cover with lid and turn wok onto setting 3. Once water starts to simmer, cook buns for 10 minutes or until dough is cooked.
Tip: Chinese BBQ pork can be bought from some Asian food stores.
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