Chinese Roast Pork Buns

* Exported from MasterCook II *

CHINESE ROAST PORK BUNS

Recipe By : Wayne Hu - West Bloomfield, Michigan
Serving Size : 8 Preparation Time :0:00
Categories : Pork & Ham Sandwiches, Pizzas & Tacos

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ROAST PORK
1/4 cup firmly packed brown sugar
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
1 garlic clove -- minced
1 1/2 pounds pork steaks (1/2 inch thick)
SAUCE
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon peanut oil or vegetable oil
1/2 cup chopped onion
1/2 cup whopped water chestnuts
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/2 cup chicken broth
PASTRY
1 (17.3 oz) can large refrigerated buttermilk biscutis
GLAZE
1 teaspoon sugar
1 teaspoon water
1 egg white

Heat oven to 375F. Line broiler pan with foil. In blender container or food
processor bowl with metal blade, combine all roast pork ingredients except
pork; blend until smooth.* Generously brush both sides of the pork steaks,
reserving remaining basting sauce. Place pork steaks on foil-lined broiler
pan. Bake at 375F for 30 minutes. Remove pork from oven. Brush both sides of
steaks with remaining basting sauce. Bake un additional 10 to 20 minutes or
until no longer pink in the center. Remove from oven; cool (leave the oven
on). Remove meat from bone; finely chop. Set aside. In small bowl, combine
cornstarch and 1 Tbsp sherry; blend well. Heat oil in wok or large skillet
over high heat. Add onion and water chestnuts; cook and stir 2 to 3 minutes
or until onion begins to brown. Add 1 Tbsp soy sauce and 1 Tbsp hoisin
sauce; stir to coat. Add broth. Stir in cornstarch mixture; cook and stir
until mixture begins to thicken. Remove from heat; stir in pork.** Separate
dough into 8 biscuits. On lightly floured surface, press or roll each
biscuit into 5-inch circle. Place about 1/3 cup pork mixture in center of
each biscuit. Gathering up edges, twist and pinch to seal. Place seam side
down on ungreased cookie sheet. In small bowl, beat glaze ingredients until
well blended; brush over buns. Bake at 375F for 14 to 18 minutes or until
golden brown.

*TIP: Mixture also can be blended in small bowl with wire whisk.
**At this point, pork mixture can be covered and refrigerated. Heat until
warm before making sandwiches.

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NOTES : Bake-Off Contest 36, 1994 Prize Winner
"Pillsbury Best of the Bake-Off Cookbook"

Per Serving:
Calories 420; Protein 18g; Carbohydrate 41g; Fat 20g; Sodium 1330mg