Chinese bbq pork bun (salapao sai mou daeng)

Main Dish
1 servings
25 min
15 min
Very Easy




  • Mix fermented glutinous rice flour with water and allow to stand for 5 minutes. Stir in both kinds of flour; add the vegetable oil and knead until smooth. Place the dough in a greased bowl, cover and leave overnight.
  • Fry chopped garlic in oil until fragrant add the B.B.Q. pork and stir well. Follow with the wheat flour and gravy, stirring until the flour is done and thickened.
  • Season to taste with soy sauce, sugar and sesame oil. Stir together well, then remove from heat.Mix the dough with ammonia and leave to stand for 5 minutes.
  • Sift both kinds of flour with baking powder, then add to the fermented dough. Add sugar and knead until a smooth dough forms. Divide into 20 gram portions.
  • Spread the dough into thin sheets, making a dome in the center. Place 1 tbsp of the filling in the center and gather the sides to form a nice bun shape. Place each bun on a sheet of paper, and arrange on the dim sum trays.
  • Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. Remove and serve hot.

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