Steamed pork buns with chilli vinegar dressing

Steamed pork buns with chilli vinegar dressing

12 buns
Earl Carter


Quantity Ingredient


Quantity Ingredient
450g ‘rooster’ brand steamed buns cake flour
115g caster sugar
250ml milk
1 teaspoon grapeseed oil

Braised pork

Quantity Ingredient
1kg piece boneless pork belly
8cm piece fresh ginger, thinly sliced
80ml light soy sauce
6 white peppercorns, crushed
500ml chicken stock

Chilli vinegar dressing

Quantity Ingredient
2 tablespoons black bean chilli sauce
1 tablespoon chinese black vinegar
1/2 tablespoon light soy sauce
1/2 tablespoon water


  1. To make the braised pork, preheat the oven to 150°C.
  2. Place the pork belly, skin side up, in a roasting tin.
  3. Combine the ginger, soy sauce and peppercorns and rub the mixture all over the pork. Add the chicken stock and bake the pork until very tender, approximately 2½ hours. Leave to cool to room temperature.
  4. Once cool, remove the pork from the stock and place it on a tray. Weigh the pork down with a heavy plate and refrigerate until firm.
  5. Once firm, remove the skin and cut the pork into 5 x 1 cm slices. Set aside.
  6. To make the buns, in a bowl combine the steamed buns cake flour and sugar. Using your hand, mix the flour and sugar while slowly adding the milk and oil to form a dough. Knead the dough for 3–4 minutes on a work surface until it is smooth and elastic. Divide the dough into 12 equal pieces and roll each piece into a ball. Place the dough balls on a tray and leave to rest in the refrigerator for 30 minutes.
  7. On a lightly floured work surface, roll the dough balls into 10 cm rounds. Place one piece of pork belly in the middle of each circle of dough. Lightly brush the edges of the dough with water then pull the dough up over the top of the pork belly to enclose it. Pinch the dough together to seal the dumpling.
  8. As you make them, place the buns on a tray lined with baking paper and leave them in the refrigerator until all the dumplings are finished.
  9. When you wish to serve the dumplings, bring a large saucepan of water fitted with a steamer to the boil. Place the dumplings in the steamer, sealed side down, and steam over rapidly boiling water until the dumplings rise, approximately 12–15 minutes.
  10. To make the chilli vinegar dressing, combine all the ingredients in a bowl and set aside.
  11. Serve the pork buns with the chilli vinegar dressing.
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