Kid's Meal Recipe

Make the dough

In a medium bowl combine 1 cup all-purpose flour, 1 tsp instant yeast and 1 tbs sugar. Add 80 ml warm milk and 1 tsp vegetable oil and stir until a rough dough forms. Knead on a lightly floured surface 5–6 minutes until smooth and elastic. Shape into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and set aside to rest for 25–30 minutes while you prepare the fillings and dumplings (dough will puff slightly).

Prepare the filling

In a small saucepan combine 50 g diced char siu pork, 1 tbs hoisin, 1 tsp soy sauce and 1 tsp sugar. Mix 1 tsp cornstarch with 30 ml water to make a slurry and add to the pan. Warm gently over low heat, stirring just until the mixture thickens and coats the pork (about 1–2 minutes). Remove from heat and cool slightly.

Form the mini buns

After dough has rested, sprinkle in 1/4 tsp baking powder and knead briefly to distribute. Divide dough into one portion large enough for a single mini bun (use about 1/4 of the dough if you made larger dough — for this recipe shape a single small bun). Roll into a small circle about 8–9 cm across. Place 1–2 tbs of the cooled char siu filling in the center. Gather edges and pinch to seal at the top, tucking seams under to form a smooth little bun. Place sealed side down on a small square of parchment.

Cover the formed bun with a lightly damp towel and let rest while you assemble dumplings and prepare steamer (about 5–10 minutes).

Prep vegetables

Put 60 g finely chopped napa cabbage in a bowl and sprinkle a tiny pinch of the recipe salt (use part of the 0.25 tsp listed) or toss lightly with 1/8 tsp salt. Let sit 5 minutes to draw moisture, then squeeze the cabbage firmly in a clean towel or between your hands to remove excess water. Transfer squeezed cabbage to a mixing bowl.

Make the filling

Add 120 g ground pork, 30 g grated carrot, 1 chopped scallion, 1 tsp minced ginger, 1 tbs soy sauce, 1 tsp sesame oil, 0.25 tsp sugar, 1 tbs cornstarch, 0.25 tsp salt and 0.125 tsp white pepper to the cabbage. Mix thoroughly with a spoon or your hands until evenly combined and slightly sticky (this helps the filling hold together).

Assemble dumplings

Place one dumpling wrapper on your palm. Put about 1 heaping tablespoon of filling into the center. Dip a fingertip into the 1 tbs water and run a small bead around the wrapper edge. Fold and pleat to seal (or simply fold in half and press to seal tightly) making 4 dumplings total. Place each finished dumpling on a parchment-lined tray with space between them.

Steam dumplings and bun

Bring water to a simmer in a steamer pot. Arrange dumplings and the mini char siu bun in a single layer in the steamer basket over parchment (do not overcrowd). Steam over medium-high heat for 8–10 minutes for small dumplings and about 10–12 minutes for the bun (the bun should feel soft and slightly puffy). If steaming both at once and space allows, steam 10–12 minutes total. Ensure pork is cooked through (no pink, internal temperature ~71°C/160°F for pork).

When cooked, turn off heat and let rest 1 minute, then remove from steamer. Serve warm.

Prepare cucumber

Cut 50 g cucumber into short sticks sized for small hands. Drizzle 1 tsp honey over the cucumber sticks and toss gently so they are lightly glazed.

Make dipping sauce

In a small bowl combine 1 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp honey, 0.25 tsp sesame oil and 0.25 tsp sesame seeds. Add 1 tbs water if the sauce feels too salty or thick for a child. Taste and adjust honey to make it slightly sweet and mild.

Place 1 jasmine tea bag in a cup and pour 180 ml hot (not boiling) water over it. Steep 1–2 minutes for a mild brew suitable for children, then remove the tea bag.

Stir in 1 tsp honey and 1 tbs milk if using. Let the tea cool until lukewarm before serving to a child.