Ingredient and s Directions for Chinese Steamed Buns With BBQ Pork Filling recipe
1/2 pound boneless pork loin Mix together pork, barbecue sauce, shallots, flour, chicken stock,
roast soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
1/2 cup barbecue sauce
3 tablespoons shallots, chopped Prepare dough for Chinese Steamed Buns.
1/3 cup chicken broth
1 tablespoon dark soy sauce Shape dough into balls. Roll each out into a circle, (like Won-Ton
1 tablespoon vegetable oil wrappers). Put 1 tablespoonful of prepared meat mixture in the
1 tablespoon white sugar center of each circle, and wrap dough around filling. Place seams
down onto wax paper squares. Let stand until doubled, about 30
1 recipe Chinese Steamed Buns minutes.
Bring water to a boil in wok, and reduce heat to medium; the water
should still be boiling. Place steam-plate on a small wire rack in the
middle of the wok. Transfer as many buns on wax paper as will
comfortably fit onto steam-plate leaving 1 to 2 inches between the
buns. At least 2 inches space should be left between steam-plate
and the wok. Cover wok with lid. Steam buns over boiling water for
15 to 20 minutes.
REMOVE LID BEFORE you turn off heat, or else water will drip back
onto bun surface and produce yellowish “blisters” on bun surfaces.
Continue steaming batches of buns until all are cooked.
