• 2 teaspoons peanut oil
  
  
• 200g pork mince
  
  
• 1/3 cup hoi sin sauce
  
  
• 2 green onions, trimmed, thinly sliced
  
  
• 1 teaspoon instant dried yeast
  
  
• 1 tablespoon caster sugar
  
  
• 2/3 cup warm water
  
  
• 1 1/2 cups plain flour
  
  

Step 1

Heat a wok over high heat. Add oil. Swirl to coat. Add mince. Stir-fry for 3 minutes or until brown. Add hoi sin sauce. Stir to coat. Add onion. Stir until well combined. Transfer mixture to a bowl. Set aside for 20 minutes to cool.

Step 2

Meanwhile, combine yeast, 2 teaspoons sugar and 2 tablespoons warm water in a small bowl. Cover with plastic wrap. Stand for 10 minutes or until bubbles appear on the surface. Place flour into a large bowl. Add yeast mixture, remaining sugar and remaining water. Stir to form a soft dough, adding another tablespoon of warm water, if necessary. Turn dough out onto a floured surface. Knead for 10 minutes or until smooth. Roll into a 40cm long sausage shape. Trim ends and cut crossways into 16 portions (about 2cm thick).

Step 3

Using floured hands, if necessary, pat 1 dough portion to an 8cm disc. Place 2 teaspoons mince mixture into the centre of disc. Draw edge up to form a bun. Pinch top together to seal. Repeat with remaining dough portions and mince mixture. Cover loosely with a tea towel. Set aside for 30 minutes to prove.

Step 4

Place a large bamboo steamer lined with baking paper over a large saucepan or wok of simmering water (make sure it doesn’t touch water). Using a metal skewer, pierce holes in baking paper. Steam buns, in batches, for 12 to 15 minutes or until puffed and tender. Serve.

ENERGY - 362 kj

FAT TOTAL - 1.9g

SATURATED FAT - 0.6g

FIBRE - 0.5g

PROTEIN - 4.2g

CHOLESTEROL - 7mg

SODIUM - 118mg

CARBS (TOTAL) - 12.7g

Make ahead: Make the steamed pork buns to the end of step 3 the day before. Store, covered with plastic wrap, in the fridge. Bring to room temperature before steaming.