Malaysian Curry Steamed Pork Bao
Servings: 6
Prep Time: ~ 2 hours
Cook Time: 20 min
Ingredients:
For the fillings:
- 300g (0.6 lb) ground pork
- 20g (4 tsp) Mama Lam’s Malaysian Traditional Medium Curry Paste
- 6g (3 tsp) Vân Vân’s Delta Lemongrass
- 6g (3 tsp) Vân Vân’s Coastal Purple Shallot
- 10g (2 tsp) fish sauce
- Pinch of dried woodear mushrooms
- Pinch of black pepper (optional)
For the dough:
- 200g of pre-mix flour such as this one.
Instructions:
For the fillings:
- Rehydrate Delta Lemongrass and Coastal Purple Shallot in a small bowl with warm water. Drain and roughly chop.
- In another bowl, rehydrate the dried woodear mushrooms with warm water. Drain and chop finely.
- In a medium bowl, combine the ground pork, curry paste, lemongrass, shallots, mushrooms, fish sauce, and black pepper (if using). Mix thoroughly. Cover and let marinate in the refrigerator for 1 hour.
For the dough:
- Follow the instructions on the pre-mix flour package, using 200g of flour instead of 400g.
Prepare the steamed buns:
- Divide the marinated pork filling into 6 equal portions (about 50g each). Shape into balls.
- Divide the prepared dough into 6 equal portions (about 60g each). Roll each portion into a flat circle.
- Place a pork ball in the center of each dough circle. Wrap the dough around the filling, pinching tightly to seal.
Steam the buns:
- Prepare your steamer and bring the water to a boil.
- Place the buns in the steamer, leaving space between each to allow for expansion.
- Steam over medium-high heat for 20 minutes. Remove the buns from the steamer and enjoy them warm!