This is a favourite pork bun recipe inspired by my summer trip to Italy. The savoury sweetness of tomato brings a great depth to the flavour. If tomatoes are not in season — substitute with peeled canned tomatoes. I like this recipe with ground beef as well.

Pork and Tomato Steamed Buns

Makes 16  buns, serves 4 people

INGREDIENTS

Meat Filling*

• 1 lb (453 g)  lean ground pork

• 2 medium (200 grams) tomatoes*

• 1 tbsp soy sauce

• 1 tbsp (10 g) ginger, peeled and finely minced

• 1 tsp Sichuan peppercorn powder*

• 1/2 tbsp salt

• 3 spring onions, chopped

• 2 tbsp sesame oil

1 Portion of Steamed Bun Dough

INSTRUCTIONS

1. Make your dough: I like to make the filling while I wait for the dough to rise. You can prep the filling ahead to save time. 

2. Prep the tomatoes: Over high heat, bring a small pot of water to boil. Drop in the tomatoes and stir gently. Cook for 2 minutes, drain, and let cool. Peel the skins off the tomato, squeezing as much tomato juice as you can into a separate bowl while reserving the pulp. Finely chop the tomato pulp. Set the juice and pulp aside. 

3. Mixing the mince: Add the meat to a large mixing bowl. Gradually add in the tomato juice, stirring with chopsticks until well incorporated. The meat should start to look like a juicy paste. Add in the soy sauce, pepper powder, ginger, green onion, salt, and tomato pulp, stirring continuously. Lastly, add in the sesame oil and mix. The oil will prevent the mixture from becoming too watery. Set the filling aside until ready to use. 

4. Rolling the wrapper: Refer to this steamed bun dough recipe. Flour your surface and flatten a morsel of dough with your palm. Using a rolling pin, roll the dough from the edge towards the center, without actually rolling the center of the dough. You want a thick center and thin edges on your wrapper. The wrapper should be 4-5 inches in diameter. Cover the wrappers while you work. 

5. Pleating the Bun: Place the wrapper in one hand and scoop a heaping tablespoon of filling into the center.  The filling should weigh around 30-40 grams. For beginners, start with a minimal amount of filling to help the pleating process. Flatten the filling with a spoon and follow the steps below. Swap hands if you are left-handed and refer to the moving image above:
   
   - With your right forefinger and thumb, firmly pinch an edge of the wrapper to make the first fold. 
   - Continue pinching folds with your right index finger and thumb. Rotate the wrapper with your left hand as you go, pinching until the whole bun is pleated. While pleating, use your left thumb to press down the filling so the dough comes over the filling. Your right thumb should never leave the bun.
   - Seal the bun with a series of pinches to form the pointy top of the bun. Repeat with the remaining dough and filling.
   

6. Second Rising: Line your steamer with steamer paper*. Transfer your buns to the steamer, leaving 1-2 inches of space between the buns. Cover, and let them sit for 15-20 minutes. The 2nd rising will allow the buns to be pillowy and soft. You’ll know the buns are ready when they have expanded in size and are fluffy and light to the touch. 

7. Steaming the buns: Over high heat, bring a pot of water to boil. Place the steamer on top and immediately turn the heat to medium. Steam for 15 minutes and let sit for 5 minutes before taking the lid off. This will ensure your buns do not deflate with the quick temperature change. 

8. Serve immediately, or let cool and refrigerate. To reheat, steam for 2-3 minutes in a steam or microwave with a wet paper towel covered on top. These buns will keep in the freezer for 2 months.

Cooking Tips:

1. If you are making the filling ahead, reserve the spring onion and sesame oil until you are ready to pleat the buns. The raw filling will keep in the fridge for 2-3 days. 

2. Alternatively, use canned peeled tomatoes.

3. I buy whole Sichuan peppercorns and grind them in the spice grinder for freshness.

4. To speed up the rising process. Place your dough or wrapped buns in the oven with a plate of boiling water underneath. The temperature should be around 38 C/100 F. Check the dough around the 25-30 minute mark. 

5. For beginners, start with a minimal amount of filling to help the pleating process. No one starts out with good-looking buns so practice makes perfect.

6. You can find steamer liners at Asian shops. To make your own steamer liner — measure and cut a round parchment paper to fit inside your steamer. Cut holes in the parchment paper that are 1½ inches apart to allow steam to rise through.

7. Use any leftover meat filling for dumplings or meatballs