← Nouns Cooking · Thai

Ingredients

• 400 g plain flour (low-protein or cake flour is best)
• 7 g instant yeast
• 2 tsp Baking powder
• 50 g Sugar
• ½ tsp Salt
• 220 ml lukewarm water
• 2 tbsp Vegetable oil
• 350 g Minced pork
• 4 dried shiitake mushrooms, soaked 20 min and finely chopped
• 50 g Water chestnuts (fresh or tinned), finely diced
• 2 cloves Garlic, finely chopped
• 2 Spring onion, finely chopped
• ½ tsp White pepper
• 1 tbsp light soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Fish sauce
• 1 tsp Sugar
• 1 tsp tapioca starch or cornflour
• 3 salted egg yolks (or hard-boiled eggs), quartered (optional)

Method

1. Mix the flour, yeast, baking powder, sugar and salt. Add the water and oil and knead for 8–10 min into a smooth, soft dough. Cover and leave to rise in a warm place for 1 hour, until doubled.
2. Meanwhile, mix all the filling ingredients except the egg yolks and beat for 1 minute until sticky. Chill until needed.
3. Punch down the dough and divide it into 12 pieces. Roll each into a 10 cm circle, thinner at the edges than the middle.
4. Put a heaped tablespoon of filling and a piece of yolk in the centre, then pleat the edges up and around and pinch to seal at the top. Set each bun on a square of baking paper.
5. Leave the buns to rise for 30 min, until slightly puffy. Steam over boiling water, well spaced, for 15 min, until the buns are fluffy and the filling is cooked through (71°C / 160°F).
6. Turn off the heat and leave the lid on for 3–5 minutes before opening, so the buns don’t wrinkle.

Tips

• Wrap the steamer lid in a tea towel so condensation doesn’t drip onto the buns.
• Contains wheat and soy; salted egg yolk adds egg.

Sources

Written in our own words after cross-checking these recipes:

Marion's Kitchen ImportFood