Fa mian dumpling dough

Makes about 700g dough

Prep: 40 minutes, plus dough proving

Special equipment: stand mixer (optional)

Ingredients

For the starter dough

120g low-gluten bun flour, plus extra for dusting
½ tsp dried active yeast

For the new dough

1½ tsp dried active yeast
200g low-gluten bun flour
160g high-gluten flour (such as extra-strong bread flour, around 11–12% protein)
2 tbsp caster (superfine) sugar
2 tsp baking powder
½ tsp salt
2 tbsp neutral oil, plus extra for greasing

Method

First make the starter dough. Combine the flour and yeast in a mixing bowl with 60ml of water and knead for 10–15 minutes until smooth. You can also do this in a stand mixer with the dough hook attachment. Leave this to prove for 2–3 hours for it to at least double in size.

Once the starter dough has proved, make the new dough. In a jug or bowl, mix the dried yeast with 180ml of warm water, making sure the yeast is properly incorporated. Set this to one side while you prepare the dry ingredients. Add both types of flour to a mixing bowl, with the sugar, baking powder and salt.

Add the oil to the yeast mixture and pour the whole lot into your dry ingredients. Mix thoroughly until you’re able to bring all the ingredients together into a dough, then knead for 10–15 minutes until smooth and even-textured. Now combine the starter dough with the new dough and knead until fully incorporated. This can also be done in the stand mixer with the dough hook attachment.

Add a drizzle of oil to a clean mixing bowl and use your hand to spread it evenly over the inside of the bowl. This will prevent the dough from sticking as it rests. Transfer the dough to the bowl and cover tightly with cling film. Leave the dough in a warm spot for about 1 hour or until it has doubled in size.

To make and fill the dumpling wrappers, knock any air out of your dough by kneading it and then divide it into pieces (depending on your chosen recipe). Aim to work with just two pieces of dough at a time and cover the rest with a clean tea towel to stop them drying out. Take each piece of dough and roll it into a ball between the palms of your hands, then gently squash each ball into a cookie shape, to the required diameter, depending on the recipe.

Begin rolling out a dumpling wrapper by bringing the rolling pin towards you, flattening the top edge. Rotate the dumpling by 20 degrees and repeat this rolling action. Continue to roll and turn the dough until you have what resembles a fried egg, to the required diameter, depending on the recipe. The wrapper should be thicker in the middle to support the filling, but thinner around the edges to enable you to pleat the dough. If the middle has risen, roll any excess air out with your rolling pin.

Once you have your first wrapper, fill it with a spoonful of your filling and pleat the wrapper by making small folds and pinching them into place.

If you are not a confident pleater, you can just bring the edges of the wrapper together and seal them together with one pinch, like a little money bag – they will taste exactly the same.

Place the completed dumplings on baking paper or on a bamboo mat, spaced at least 1cm apart, and leave them to prove for 15 minutes before cooking.

Char siu roast pork

Serves 10

Prep: 10 minutes, plus marinating

Cooking: 1 hour

Ingredients

1.5kg boneless pork shoulder or leg

For the marinade

2 tbsp runny honey
2 tbsp hoisin sauce
1 tbsp ground bean sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Shaoxing rice wine
2 tsp sesame oil
2 tsp salt
50g light (soft) brown sugar
1 tsp Chinese five spice powder
1 garlic clove, grated
2.5cm piece of fresh root ginger, peeled and grated

Method

Place all the marinade ingredients in a mixing bowl or large resealable plastic bag, add 2 tablespoons of hot water and combine well, making sure the sugar and honey are completely dissolved.

Slice the pork into three large chunks. Add to the marinade and leave in the fridge overnight or for at least 3 hours.

When you are ready to cook the meat, preheat your oven to the highest it will go. For my oven this would be around 230°C (450°F/Gas 8).

Place the pork and marinade in a roasting tray and roast in the oven for 20 minutes or until the marinade darkens and becomes sticky. Turn the pork and baste with the marinade. Continue cooking for another 30–40 minutes until all the pork is coated in a sticky layer of marinade. Remove from the oven and allow to cool.

Char siu bao

Makes 11 buns

Prep: 30 minutes plus proving

Cooking: 20 minutes

Pippa says: “The crowd-pleaser of the dim sum table or Chinese bakery – fluffy buns filled with sticky sweet barbecue pork. Traditionally served at ‘yum cha’ (literally, ‘drink tea’), a brunch-like meal of dim sum that’s taken with hot tea and eaten at midday with family and friends for celebrations or catch-ups.”

Ingredients

For the buns

½ quantity of char siu roast pork (see above)
1 quantity of fa mian dumpling dough (see above)
plain (all-purpose) flour, for dusting

For the sauce

1 tbsp light (soft) brown sugar
1 tbsp light soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp dark soy sauce
a pinch of freshly ground white pepper

Method

In a bowl, mix together all the ingredients for the sauce and set aside.

Knock the air out of the fa mian dough by kneading it, then divide into 11 equal-sized pieces (each weighing about 65g). Roll these into balls and cover with a clean tea towel to stop them drying out.

Dice the roast pork into 1cm cubes and coat in the sauce and any remaining marinade from the roasting tray.

Flatten a dough ball into a cookie shape and roll it into a wrapper about 15cm in diameter. Place 1–2 tablespoons of pork filling in the centre and pleat or pinch the edges of the wrapper together, then place the filled bun on a piece of baking paper and set inside a steamer basket. Repeat with the other pieces of dough, then leave the buns to rise for at least 15 minutes.

Steam the buns in the steamer basket over boiling water for 8–10 minutes, then remove the basket from the heat, but leave the lid on for 5 minutes.

The bao buns should be puffed up and shiny and super fluffy!

From Dumplings and Noodles by Pippa Middlehurst (£16.99, Quadrille), out now

Inspired by GBBO’s steamed buns? Here are 5 moreish bao recipes to try at home