Chinese Steamed Pork Buns - 1

---------- Recipe via Meal-Master (tm) v8.02

Title: CHINESE STEAMED PORK BUNS - 1
Categories: Chinese, Breads, Meats
Yield: 12 servings

2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4 Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
1 Clove garlic, crushed
1 1/4 c Water
1 tb Cornstarch
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Vegetable Shortening or lard
1 ts White vinegar
Water
2 Whole pork tenderloins,
About 12 ounces
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired
1/2 ts Ground cinnamon
1 Clove garlic, crushed
1 Green onion

NOTE: these buns are cooked in bamboo steamers which
are available in Chinese and specialty gourmet
cookware stores. The round steamers can be pruchased
in various sizes separately or in sets of two of
three tiers. For cooking, the covered steamer(s) is
(are) placed over boiling water in a wok or large
saucepan. The above is quoted directly from a section
connected to the recipe. This is my own note. I do
not like the flavor that a bamboo steamer imparts to
recipes; therefore, I bought an aluminum Chinese
steamer.
1. Combine hoi sin sauce, oyster sauce, soy sauce and
sesame oil. Chop pork and onions finely.
2. Heat vegetable oil in wok or fry pan over high
heat. Stir-fry ginger and garlic in the oil 1 minute.
Stir in hoi sin mixture. Cook and stir two minutes.
Combine 1/2 cup of the water and the constarch. Blend
into hoi sin mixture. Cook and stir until liquid
boils. Reduce heat to medium and simmer 2 minutes.
Stir in pork and onions. Remove from heat. Cool
completely.
3. Combine flour, baking powder and salt in large
bowl. Cut or rub in shortenilng until mixture
resembles bread crumbs. Combine remaining 3/4 cup of
the water and 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 and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough
into 12 equal portions.
Shape each portions into a smooth ball.
4. Roll each ball of dough on lightly floured surface
into a circle 5 to 6 inches in diameter. 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 and pinch
together.
5. Cut waxed paper into twelve 5-inch squares. Brush
one side of paper lightly with oil. Place a bun, seam
side down, on each square.
6.Place buns with paper in single layer on steamer
rack over boiling water. Cover and steam buns until
done about 20 minutes. Yield: 1 dozen BARBECUED PORK:
1. Remove and discard fat from meat.
2. Combine soy sauce, wine, sugar, honey, food
coloring, cinnamon, garlic and onion in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionaly.
3. Drain pork, reserve marinade. Place pork on wire
rack over baking pan.
4. Bake in preheated 350 degree F. oven until done,
about 45 minutes.
Turn and baste frequently during baking.
5. Remove pork from oven. Cool. Cut into diagonal
slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors
of COMSUMER GUIDE

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