Maryanne Skitt
Ingredients
12 portion(s)
filling
- 400 g pork fillet cubed 2cm
- 1 onion peeled and 1/4
- 30 g oil, olive or sunflower oil
- 1 clove garlic
- 125 g water
- 70 g soy sauce
- 1 tablespoon brown sugar
- 1 star anise
- 1 tablespoon Corn Flour
dough
- 400 g plain flour
- 150 g water
- 100 g Milk
- 2 teaspoon dried yeast
- 70 g sugar
- 1 tablespoon oil
- 1 tablespoon white vinegar
- 2 heaped teaspoons baking powder
- 1 Pinch salt
- 1.5 litres Boiling water, add 8 mins if using cold water
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6
30min
Preparation 20minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Place onion and garlic into TM bowl and chop 3 seconds speed 7 . Scrape down sides.
Add oil and saute for 3 minutes 120 (or varoma in TM31) speed 2.
Add remaining ingredients and cook 10 minutes 100 deg reverse
"Counter-clockwise operation" speed 1. check cooked Drain pork but do not discard the sauce.Set sauce aside.
Shred pork 5 secs
"Counter-clockwise operation" speed 5. Set aside to cool.Place sauce back in bowl and add corn flour , cook 5 mins 90deg speed 2 til lthickened.
set aside , clean bowl for dough
place all ingredients into TM bowl and mix 6 secs speed 6
knead
"Dough mode" for 2 minutes ok to rest dough and filling in fridge til needed next day or use straight away.
divide dough into 12 pieces approx 70 gm each
cover dough with damp cloth while shaping buns.
lightly grease varoma tray and dish .
Roll each piece into a ball and flatten gently between palms of hand. With fingers gently shape into a disc.
Place generous tablespoon of filling into centre and gather edges together . Pinch top to fully wrap filling.
Place buns into dish and tray and cover buns in tray with paper towl to soak up the moisture.
Use boiling water . 1 litre.
Steam 10 -15 mins varoma speed 2. If using cold water make this 25 mins cos takes 8 mins to get to steaming temp
Enjoy with the sauce or soy sauce.
filling and sauce
dough
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
get help with the bun forming.. family affair. better when pork filling made day before, eg cooled
this recipe can be made in the TM31 with no changes.
use tamari for gluten free option
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThis is a BIG hit in the family, I made these many...
This is a BIG hit in the family, I made these many times and this is the BEST steam buns I ever made. I add extra brown sugar for the sauce coz I find it a bit salty otherwise it's so good and easy recipe.
Thank you for sharing the recipe.
So yummy! The family was very impressed. I made...
So yummy! The family was very impressed. I made these earlier in the day and put them on a plate in the fridge. They ended up sticking to the plate and all fell apart when I went to transfer them. My tip would be to put flour or baking paper under them!
Big tick of approval from everyone - the Best I've...
Big tick of approval from everyone - the Best I've made the kids said 👍❤️
Perfect
Perfect
These are amazing! I steamed mine on the stove...
These are amazing! I steamed mine on the stove top, I don't think there would be any way you could get them all cooked in one batch in thermomix. The sauce was divine. All devoured by all 3 kids and hubby and myself. Will add this into a regular rotation for our meal planning.
Absolutely beautiful! Loved
Absolutely beautiful! Loved by the family, thanks for sharing.
Yum yum! The pork filling is
Yum yum! The pork filling is delicious but I am confused about the "sauce", I used mince so there was nothing to drain. Has to use extra cornflour to thicken the meat. My dough was a little sticky and I need to practice forming the disc - mine were a bit thick. Overall, just delicious and I am looking forward to making them again!
Thanks for pointing this
Thanks for pointing this out.. sweet soy is fine.. 70 gm is correct. Extra was a typo.
Maryanne
New Town
Hobart Tasmania
ph 0419782949
I would like to know why
I would like to know why there is 70g soy sauce and then 1 tablespoon of soy sauce. Is the tablespoon suppose to be sweet soy? this is confusing. Please give feed back I and another viewer would like to make these.
I've made these a couple of
I've made these a couple of times now as they are so tasty, and I've found its much easier to make filling and let it cool before filling buns.i made it day before and second time just used pork mince, much easier to handle and you can stuff more filling in! They do take a bit longer than recipe says to steam, I did 20-25 mins but they are delicious
Delicious and just like from
Delicious and just like from take away shops. Needs about 15 minutes steaming time even with boiling water
The sauce is sooo good. Thank you!
thanks for your feedback...
thanks for your feedback... much appreciated
Maryanne
New Town
Hobart Tasmania
ph 0419782949
Hi - I've noticed a couple of
Hi - I've noticed a couple of errors in the recipe. It says 70g of soy sauce then further down it says 1 tablespoon of soy sauce. Not sure if this is meant to say 1 tablespoon of oil - because in step 2 it says "Add oil" - but there is no oil in the ingredients list.
Also, step 3 "Add remaining ingredients" should be amended to say "Add remaining ingredients EXCEPT the cornflour" I accidently put the cornflour in at step 3 but it was still ok, although I had to add quite a bit extra cornflour at step 6. Although the recipe didnt explicitly say - I removed the Star Anise when I drained the pork and did not put it back into the sauce.
I made a gluten free option by using Tamari rather than soy sauce and gluten free flour. I found the dough turned out a bit too sticky so had to add additional flour to the dough and I also only put 30g sugar in it which was sweet enough for me. It also needed an extra couple of minutes steam time (perhaps because of the gluten free flour).
I'm a beginner thermie user so I found this recipe a little bit time consuming and fiddly (especially as I was making it gluten free) but it turned out as it was supposed to and is quite nice. I think I will fiddle with the pork sauce a little to make it more to my taste, but will definately make it again and it is quite tasty as is. I think it will be a much quicker and smoother operation the second time around.