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Save with Jamie: Shop Smart, Cook Clever, Waste Less

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 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.

Serves 8

Total time: 45 minutes

Calories: 323

*TIP*: It’s wise to invest in flavourful store-cupboard staples like soy sauce, honey and hoisin as they add an exciting Asian twist to leftover dishes. Scale up where possible to get the most value.

(Photo credit: David Loftus, 2013)


1 fresh red chilli

4 spring onions

½ a bunch of fresh coriander (15g)

300 g leftover cooked higher-welfare pork shoulder

4 heaped tablespoons black bean sauce

2 tablespoons hot chilli sauce

500 g self-raising flour, plus extra for dusting

400 ml semi-skimmed milk

2 tablespoons sesame seeds

1 round lettuce hoi sin sauce, to serve


Deseed the chilli and trim and halve 2 spring onions. Very finely slice them lengthways, put them into a little bowl of ice-cold water so they curl up, add the coriander leaves, then put aside. Trim and finely chop the remaining spring onions and place in a bowl. Pull the pork into fine shreds, add to the bowl along with the black bean and chilli sauces, and mix well. By hand or in a food processor, mix the flour and milk with a pinch of salt until combined. Add a sprinkling more flour, if needed, to bring it together, then tip on to a flour-dusted work surface and roll into a thick sausage. Cut into 16 pieces and roll into balls, then flatten each one into a round about 0.5cm thick. Place a heaped teaspoon of pork mixture in the centre of each round, then fold and pull the edges up over the filling, pinching the ends together really well to seal. Place upside-down, so the seam is at the bottom, in double-layered muffin cases in a steamer basket – you should get 8 in at a time, so you'll need to steam them in two batches or you can simply do two layers at once, if you've got two baskets. Put a wok on a medium heat and quickly toast the sesame seeds, then tip them into a small bowl, put aside, and add 2cm of boiling water to the wok (top up between batches, if needed). Add the steamer basket of buns, pop the lid on, cook for around 12 minutes, or until the buns are fluffy and hot in the middle, then sprinkle with a quarter of the sesame seeds. Serve the buns in the middle of the table with a stack of lettuce leaves, hoi sin sauce and a bowl with most of the sesame seeds for dipping, and with the drained curly chilli, spring onions and coriander leaves on the side for sprinkling over. Repeat with the second basket of buns, sprinkling with the remaining sesame seeds before serving.