1 tbsp sugar
185ml (¾) cup warm water
8g (1 sachet) dry yeast
375g (2½ cups) plain flour
1 tbsp vegetable oil
2 cups reserved pork stir-fry
Radish And Asian Slaw
½ Chinese cabbage, shredded
¼ red cabbage, shredded
4 radishes, finely grated
1 bunch coriander, chopped
2 tbsp sesame oil
1 tbsp lime juice
1 red chilli, finely sliced
2 tbsp sesame seeds, toasted
Place sugar and warm water in a bowl. Stir to dissolve sugar.
Add yeast and leave in a warm place for 5 minutes or until mixture bubbles. Add flour and oil, mix until combined.
Place dough on a floured surface and knead for 5 minutes or until smooth. Place dough in a bowl, cover with a tea towel and leave to rise for 30 minutes or until doubled in size.
Divide dough into 16 pieces and flatten each piece in your palm. Place spoonfuls of pork stir-fry filling in centre of each. Press edges together to form a bun and make cuts in the tops.
Put a small piece of baking paper under each bun and place in a steamer, leaving room for buns to expand.
Cover and steam for 10 minutes without uncovering.
To make the slaw, arrange cabbage with radish and coriander leaves.
Mix sesame oil, lime juice, chilli and sesame seeds in a small bowl and pour over slaw. Toss, season to taste.
Serve steamed pork buns with radish and Asian slaw.