This crowd pleasing snack is a sure fire hit with your guests and friends. Make this on a weekend and enjoy it with a cup of steaming tea for a perfect evening. You can also make a vegetarian version sans the pork.
600g Plain flour
15g Dry yeast
20g Baking powder
2 tsp Salt
300ml Warm water
1 tbsp Sunflower oil, plus extra
1 Onion, finely chopped
1 Carrot, finely chopped
5 cloves Garlic, finely chopped
150g Cabbage, finely chopped
800g Pork mince
50g S&B Golden Curry
*The colouring of the buns depicted in the image above is due to our chef adding in some of the curry mixture into the dough ingredients. Yours should come out a lovely white dough colour!*
1.Dough: mix dry ingredients in a bowl. Slowly add water, mix with hands until combined. Cover, rest at room temperature for 30 minutes. Divide dough into 80g balls and cover on a tray.
2.Filling: slowly saute vegetables in oil until soft. Add pork, cook through. Stir in curry, mix until dissolved, cover and cool in fridge.
3.Roll dough into small balls, flatten on bench and place 70g of filling in centre. Bring dough up to enclose filling, pinching to seal.
4.Steam in a lined steamer for 20 minutes until cooked through. Serve hot.
Find your nearest Asian Store