Barbecue pork buns
Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.
Difficulty and servings
Preparation and cooking times
Prep 25 mins
Cook 25 mins
Plus rising time
After second rise for one month
- Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
- Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
- Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.
Sour soy sauce dip
Mix equal quantities soy sauce and rice vinegar in a serving bowl and decorate with shredded chilli.
Per serving
512 kcalories, protein 19g, carbohydrate 82g, fat 14 g, saturated fat 5g, fibre 3g, sugar 24g, salt 3.78 g
Recipe from Good Food magazine, February 2007.
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http://www.bbcgoodfood.com/recipes/3362/
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Ingredients
- 85g sugar
- 500g pack white bread mix
FOR THE FILLING
- 1 tbsp sunflower oil
- 12 rashers streaky bacon unsmoked bacon or pancetta, chopped
- knob ginger , peeled and chopped
- 2 garlic cloves , chopped
- 2 tbsp soy sauce
- 3 tbsp clear honey
- 3 tbsp tomato purée
- 1 egg beaten, to glaze
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These impressive wontons are simple to make and have a classic combination of Chinese flavours.
2
ratings
Difficulty and servings
Preparation and cooking times
Prep 25 mins
Cook 25 mins
Plus rising time
After second rise for one month
Ingredients
- 85g sugar
- 500g pack white bread mix
FOR THE FILLING
- 1 tbsp sunflower oil
- 12 rashers streaky bacon unsmoked bacon or pancetta, chopped
- knob ginger , peeled and chopped
- 2 garlic cloves , chopped
- 2 tbsp soy sauce
- 3 tbsp clear honey
- 3 tbsp tomato purée
- 1 egg beaten, to glaze
Per serving
512 kcalories, protein 19g, carbohydrate 82g, fat 14 g, saturated fat 5g, fibre 3g, sugar 24g, salt 3.78 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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22 March 2008
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