Rice Cooker BBQ Pork Buns | Marion's Kitchen

For the dough, place the dry ingredients into a breadmaker basket, along with 200g (7 oz) warm water. Allow to knead for 20 minutes, then transfer to a bowl, cover with plastic wrap and set aside to rest for 1 hour or until doubled in size (time may vary depending on the temperature where you are). Alternatively, if you don’t have a breadmaker, you can knead the dough by hand until smooth and springy to the touch.

Meanwhile, set up your multifunction rice cooker (I used the Panasonic SR-HL151 1.5L Induction Heating Rice Cooker). Pour the vegetable oil into the bowl of the rice cooker. Select the soup function and allow the oil to heat up for a minute. Add the onion and garlic, then cook, stirring, for 3–4 minutes or until softened and smelling gorgeous. 

Add in the diced char siu BBQ pork, char siu sauce, soy sauce, sugar, vinegar and cornflour mixture. Mix well and simmer for 3-4 minutes or until the filling is very thick. Remove the basket from the rice cooker and spread the mixture out on a tray. Place in the freezer for 15 minutes to cool down.

Once your dough has risen, empty it out the bowl onto a lightly floured surface. Roll into a cylinder, then use a knife or dough cutter to cut the dough in half, then half again. Continue cutting until you have 16 even portions. Use your hands to roll each piece into a smooth ball.

Take one dough ball, ​​flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc.

Holding a disc of dough in one palm, use your hand to place a heaped tablespoon of pork filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 10 minutes or until they’ve slightly puffed up a little.

To cook the buns, add 1½ cups of water to the base of your rice cooker and select the Steam function. Line the steamer basket with some baking paper with holes punched in it, then carefully place in some buns, taking care not to overcrowd the basket. Transfer the steamer basket to the rice cooker, then steam for 10 minutes or until the dough is fluffy and cooked through. Repeat the process with the remaining buns.