Chinese steamed pork buns - 1
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Chinese steamed pork buns - 1
  Chinese    Pork    Buns  
Last updated 6/12/2012 1:00:42 AM. Recipe ID 23912. Report a problem with this recipe.
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      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
      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
   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.

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Recipe ID 23912 (Apr 03, 2005)

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