Steamed Pork Buns

Steamed Pork Buns (China)

These buns are cooked in bamboo steamers which are available in Chinese & gourmet cookware stores
The steamers are available in various sizes separately or in sets of two or three tiers
For cooking, the covered steamer(s) is placed over boiling water in a wok or large saucepan

2 Tbsphoisin sauce
1 1/2 Tbspoyster sauce
1 1/2 Tbspsoy sauce
1/2 tps sesame oil
8 ounces Barbecued Pork
4 scallions
2 Tbspvegetable oil
2 tpss grated pared fresh ginger root
1 clove garlic, crushed
1 1/4 cups water
1 tablespoon cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
1/2 tps salt
1/4 cup vegetable shortening
1 tps white vinegar
Water

Combine hoisin sauce, oyster sauce, soy sauce & sesame oil
Chop pork & scallions finely
Heat vegetable oil in wok or fry pan over high heat
Stir fry ginger & garlic in the oil 1 minute
Stir in hoisin mixture
Cook & stir 2 min
Combine 1/2 cup of the water & the cornstarch
Blend into hoisin mixture
Cook & stir until liquid boils
Reduce heat to medium & simmer 2 min
Stir in pork & onions
Remove from heat
Cool completely

Combine flour, baking powder & salt in large bowl
Cut or rub in shortening until mixture resembles bread crumbs
Combine remaining 3/4 cup of the water & the vinegar
Mix water-vinegar into flour until dough sticks together
Shape dough into ball
Knead on lightly floured surface 6 or 8 times
Cover with plastic wrap & let st& 20 min

Uncover & knead 4 or 5 times
Divide dough into 12 equal portions
Shape each portion into a smooth ball
Roll each ball of dough on lightly floured surface into a 5- to 6-inch diameter circle
Brush around edges lightly with water
Spoon a heaping tablespoon of pork mixture onto center of each circle
Carefully pinch edges together to seal dough around filling
Bring the two ends of dough over the seam & pinch together

Cut wax paper into twelve (5-inch) squares
Brush one side of paper lightly with oil
Place a bun, seam side down, on each square
Place buns with paper in single layer on steamer rack over boiling water
Cover & steam buns until done, about 20 min

Makes 12

Topics: Chinese Recipes - Beef

 

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