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By Jamie Oliver
Dim sum pork buns
45 mins
Not Too Tricky
serves 8
About the recipe
It’s always a lot of fun to make stuffed buns, and when you steam them and they grow and puff up, I find people get really excited. I’ve always enjoyed dim sum for Chinese brunch, but actually these are also really good for parties, with a beer. Steam in batches to keep them fresh and soft – everyone will go mad for them.
Save with Jamie, p164
Recipe From
Ingredients
1 fresh red chilli
4 spring onions
1⁄2 a bunch of fresh coriander (15g)
300g leftover cooked pork
4 heaped tablespoons black bean sauce
2 tablespoons hot chilli sauce
500g self-raising flour, plus extra for dusting
400ml semi-skimmed milk
2 tablespoons sesame seeds
1 round lettuce
hoi sin sauce, to serve
Method
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For the full recipe, head to page 164 of Save with Jamie.
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