I’ve had a few requests for the recipe for the steamed bun dough:
Steamed Bun dough
4 cups plain flour
3 teaspoons instant dried yeast
6 teaspoons sugar
2 teaspoons salt
4 tablespoons vegetable or canola oil
1½ cup warm water
Mix the dry ingredients together, then make a well in the centre and pour in the oil and most of the water. Mix to a soft dough, adding the remaining water if necessary to achieve this.
Turn out and knead for a couple of minutes.
Return the dough to the bowl and allow to rise until doubled (about 90 minutes).
Turn out onto a lightly floured surface, sprinkle with flour and then knead for about 2 minutes. Cut dough into 16 pieces.
Roll each into a ball then roll out to circles about 10cm diameter. Press edges so that the middle is thicker. Lightly dampen around edge.
Fill each with 1 rounded tablespoon of chosen filling and then pull up edges to enclose, pinching the edges together and twisting at the top to seal.
Place in baking paper lined steamer baskets, leaving 1.25 cm between to allow for rising.
Leave to rise about 30 minutes until, when you press your fingers into the dough, the indent remains.
Steam for 20 minutes for pre-cooked filling, 25 for raw filling.