Hello May 2021! Its beginning to feel a lot like deja vu. Here we are back in lockdown 3.0. I've started baking again. I find it therapeutic and I'm glad the government decided to allow some outdoor physical activities. Walking G is a key role in keeping my sanity in check. So back to online classes for my 2-legged animals while we wait. Hope everyone is staying safe and keeping sane.
This is a 2 part recipe that does require some prep in advance. I made the filling the day before and note to self, do not overfill the buns. I had a few bust open in the oven. Love the er "rustic" appearance. Recipe makes 12 buns
400gm of pork fillet cut into small cubes
1 tablespoon shao xing wine
1 tablespoon oyster sauce
1 tsp 5 spice powder
1 tbls hoisin sauce
1 tbls sugar
1 tbls dark soy sauce
1 tbls soy sauce
half tsp salt
1 tbls corn flour
optional - 2 tbls toasted sesame seeds, handful of chopped celery leaves & spring onions
Mix all ingredients together and marinate for a few hours. To cook the filling, place the mixture into a pot and add half cup of water and simmer for half hour. Until the mixture is cooked and thickened. Toss in the sesame seeds and greens if using. Mix and set aside. Taste as you go along. I don't like it sweet so I only added a spoon of sugar. The recipe I based this loosely on used half a cup of sugar. I'm glad I did not follow that recipe precisely.