Steamed BBQ Pork Buns

This is one of those recipes that I use the Thermomix for but it isn’t a necessity. With a bit of trial and error and the appropriate kitchen appliances you could make the dough and steam the buns without a Thermomix. You will however need a slow cooker or Dutch oven to slowly cook the pork in the BBQ sauce.

These pork buns are delicious and had my family & friends saying lots of inappropriate things about ‘liking my buns’, thanks to the staff at the local Salvos Store for testing them for me (and leaving out the innuendo. I like to get a few opinions before I post and the guys and gals down at the Salvos are mostly all volunteers, they also keep an eye out for cool dish wear for me to use in photos and keep aside anything they think I might like, so it’s only fitting they get to share in the fruits of my labour.

 
INGREDIENTS

1.2 – 1.5KG shoulder of pork

SAUCE

1.5 cups of tomato sauce

1/4 cup of barbecue sauce

1/4 cup of brown sugar packed tightly

2 Tbsp Dijon mustard

2 Tbsp Worcestershire sauce

1/2 Teaspoon garlic salt

(Tip – Garden variety tomato and bbq sauce is all I used, Rosella, fountain, SPC any of the supermarket brands will do)

SHAU MEI DIM SUM DOUGH

From the vorwerk Full Steam Ahead cookbook

120g water

240g flour and a little extra for dusting

20g iced water

500ml water for steaming

Fresh coriander leaves for dough filling

TIP – I use bakers flour and the iced water was from my fridge dispenser

SIDE SAUCES FOR DIPPING optional

Soy Sauce

Sweet Chilli Sauce

METHOD

1) Place all sauce ingredients into slow cooker and stir together until mixed

2) Add pork shoulder skin side up and set slow cooker for 2 hours on high setting

If using a Dutch oven on the cook top, bring up to boil and reduce to low heat for approximately 4 hours or until falling apart. In oven set to 220c for 30 mins then reduce to 120c for 3 hours or until falling apart

3) Turn Pork over and cook for a further 2-3 hours on low setting until it breaks apart easily when pressed with a fork


4) Remove the cooked pork from the slow cooker (leave the sauce for now) place it on a large plate and use two forks to shred the meat. I recommend only shredding what you need, as you need it as it can dry out in the fridge once it has been shredded

TIP – The pork needs to cool to at least room temperature before being placed on the dough or it will melt through, start making the dough while it cools

5) Place 120g water in bowl and heat 80c, Speed 1, 2min 30 seconds

6) Add 200g flour and mix 15 seconds, speed 3. Remove lid and allow the dough to cool for 10 minutes.

7) Add 20g iced water and mix 15 seconds, speed 3. Transfer dough to a bowl and over with wet paper towel and let stand for 15 minutes.

TIP – my dough looked like picture 1 so I smoothed it out by folding under and in on itself a few times 

  

This is where the recipe deviates from the original which was for 44 small dim sum portions, we need larger dough portions to fit in the delicious filling

TIP – You can keep the dough in the fridge overnight, just be sure to bring it up to room temperature before rolling to prevent shrinkage/spring back

8) Cut the dough into 12 equal portions, I like to roll it into a log and then cut the log in half. I then cut the two smaller logs into half so you should now have 4 portions. Reshape into a log and cut each of the 4 into thirds giving you 12 equal portions of dough.

9) The cutting continues – cut each portion in half and roll into a thin round shape, the thinner the better. Make sure you there are no holes in your dough, use flour to dust the surface if required

10) Place approximately a Tablespoon and a half of the shredded pork, 1 teaspoon of bbq sauce and 6-8 coriander leaves in the middle of each circle and pinch into a pouch.

11) Whilst you are making up the dumplings put 500ml water in the Thermomix jug and bring up to temperature Varoma, 7-11minutes. Time will vary depending on the air temperature of where you are located

12) Place the dumplings in the Varoma tray, I use only the top layer to ensure the steam permeates equally and cook for 7minutes -10minutes, Varoma temp. A full tray will require 10 minutes, if you are only cooking 4-6 at a time 7minutes is sufficient. The dough changes to an opaque colour when cooked and have a slightly sticky texture

 
Serve with Asian flavoured sipping sauces such as soy sauce or sweet chilli sauce and ENJOY!

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