Vege & Pork Steam Bun

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Vege & Pork Steam Bun

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Ingredients

4 person(s)

Vege & Pork Bun

250 g Pork Pieces, half frozen
5 g ginger
1 piece onion, medium size, cut quarterly
2 pieces Dry Shitaki Mushroom
1 tsp salt
1/2 tsp White Pepper Powder
1/2 tsp Black Pepper Powder
2 tbsp light soy sauce
2 tbsp sesame oil
150 g cabbage, cut small pieces
1 piece carrot, cut 24 thin slices, rest cut small pieces
1 portion Pizza Dough, refer to Basic Cookbook Pizza Dough recipe

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6

1h 0min

Preparation 1h 0min

Baking/Cooking
7

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Preparation
8
- Recipe is created for
  TM 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Vege & Pork Steam Bun

1. Prepare a Pizza Dough as per Basic Cookbook Pizza Dough recipe. Transfer dough onto ThermoMat and work into a ball. Wrap dough in ThermoMat. Leave to prove in a warm place.
2. Place all ingredients into

except cabbage/carrot, 5 sec/speed 10, scrape down, and again 5 sec/speed 10. Scrape down, and then 30 sec/speed 5/"Counter-clockwise operation" . Transfer the pork mince into a bowl.
3. Place cabbage/carrot pieces into

, 3 sec/speed 5. Keep the 24 thin carrot slices aside for later.
4. Add pork mince back into

, 3 sec/speed 5/"Counter-clockwise operation" .
5. Transfer vege & pork mince mixture into a bowl.
6. Divided dough into 24 pieces, then roll into balls. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Place each bun on a thin carrot slice.
7. Space out first lot of 12 buns on Veroma Dish & Tray. Cover Veroma Lid on & leave to prove in a warm place. Place the other 12 buns onto ThermoMat & cover with kitchen towel.
8. In the meantime, place a tiny dough ball into a glass of lukewarm water. The buns will be ready to steam when the tiny ball float to the top. Place 1 liter water into

, steam for 20 min/Varoma/speed 1.
9. Repeat step 8 for rest of the buns.

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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.