Steamed pork buns

Steamed buns
Steamed buns
Miss 13 makes buns
Miss 13 makes buns

After initially not being convinced they were authentic char siew pow, we now totally love these buns. The filling was again leftover lamb diced finely with oyster sauce, hoisin sauce and soy gravy. I left out the onion  and used the homemade thermomix chicken stock for additional flavour. Yum yum yum. The thermomix is king, the dough was so easy and took literally less than five minutes to make in total. Miss 13 helped me roll and wrap the filling, then into Varoma to steam for 10 minutes, t’s a super quick scrumptious lunch.

recipe from  A Taste of Asia , thermomix cookbook P 79

Char siew pow – steamed pork buns

Steamed bun
Steamed bun

I have always wanted to make steamed pork buns. The recipe in the ” A Taste of Asia” p79 looks so simple, no rising needed,  so had to give this recipe a go. Probably considered sacrilegious to substitute lamb for pork but I made up the filling with leftover lamb finely diced and using the oyster sauce hoisin base. The result is not  what I expected most likely because the buns did not require proving.  The buns, of course, are the same size as I put in the Varoma even though there was yeast and baking powder in the recipe. Kids loved them and they were demolished in seconds but not the fluffy steamed buns we are used to. I will search for a recipe from the community next.  What I do like about having the thermomix is the inspiration it gives us to try new recipes. Internet has been down and so haven’t had access to the recipe community website. Can’t wait to look now.

Note Just this minute my daughters have just requested I make these again, they think they’re better than the normal buns that require rising and funnily enough I may even agree! So we may be onto another lunch box winner.