Steamed Pork Buns
These buns are cooked in bamboo steamers which are available in Chinese and
gourmet cookware stores. The steamers are available in various sizes separately
or in sets of two or three tiers. For cooking, the covered steamers is placed
over boiling water in a wok or large saucepan.
2 tablespoons hoisin sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 teaspoon sesame oil
8 ounces Barbecued Pork
2 tablespoons vegetable oil
2 teaspoons 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 teaspoon salt
1/4 cup vegetable shortening
1 teaspoon white vinegar
Combine hoisin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and
scallions finely. Heat vegetable oil in wok or fry pan over high heat. Stir fry
ginger and garlic in the oil 1 minute. Stir in hoisin mixture. Cook and stir 2
minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoisin
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.
Combine flour, baking powder and salt in large bowl. Cut or rub in shortening
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 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 and 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 and steam buns until
done, about 20 minutes.