Ingredients for Chinese Steamed Buns with Barbecued Pork Filling recipe
1 (.25 ounce) envelope active dry
yeast
1 cup lukewarm water
4 1/2 cups all-purpose flour
1/4 cup white sugar
2 tablespoons shortening or
vegetable oil
1/2 cup boiling water
large bowl with sesame oil, and place the dough inside. Turn over to
2 tablespoons sesame oil
place until doubled in size.
2 tablespoons vegetable oil
1 green onion, thinly sliced
1 clove garlic, minced
1/2 pound Asian barbequed pork,
cubed
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon white sugar
1 tablespoon cornstarch
2 tablespoons water
Directions
Place the warm water in a large bowl, and sprinkle the yeast over
the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a
cloth, and let stand until bubbles appear, about 20 minutes.
Dissolve sugar and shortening in boiling water, and allow to cool to
lukewarm. Stir into the yeast mixture along with the remaining flour.
When the dough becomes too stiff to stir, turn out onto a lightly
floured surface, and knead until smooth, about 10 minutes. Coat a
coat, and cover the bowl with a damp cloth. Let rise in a warm
Heat 2 tablespoons of oil in a wok over medium-high heat. Add
green onions and garlic, and stir-fry for about 30 seconds. Add
pork, and fry for a minute, then stir in the soy sauce, oyster sauce,
and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir
the mixture into the pork. Cook, stirring constantly until the pork is
coated with a thickened glaze. Remove to a bowl, and allow to cool.
Remove the dough from the bowl, and roll it out into one long log.
Slice the log into 1 inch pieces. Flatten each piece into a 3 inchcircle using the palm of your hand or a rolling pin. Place 2
tablespoons of the pork filling onto the center of each circle, and
gather up the edges around the filling and pinch together to close
the bun. Place each bun seam side down onto a square of
aluminum foil. Cover with a towel, and let rise for about 1 hour.
Bring a couple inches of water to boil in a wok. Place a few buns at
a time in a steamer, such as a bamboo steamer for a wok, or a fitted
steam tray. Cover, and steam buns over briskly boiling water for 10
minutes. Repeat with remaining buns.
