Chinese roast pork buns
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Chinese roast pork buns
  Chinese    Roast    Pork    Buns    Sandwiches  
Last updated 6/12/2012 1:14:52 AM. Recipe ID 43989. Report a problem with this recipe.
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      Title: Chinese roast pork buns
 Categories: Pork & ham, Sandwiches, Pizzas & ta
      Yield: 8 Servings
 
MMMMM-------------------------ROAST PORK------------------------------
    1/4 c  Firmly packed brown sugar
    1/4 c  Ketchup
      2 tb Soy sauce
      2 tb Hoisin sauce
      1 tb Dry sherry
      1    Garlic clove; minced
  1 1/2 lb Pork steaks (1/2 inch thick)

MMMMM---------------------------SAUCE--------------------------------
      1 tb Cornstarch
      1 tb Dry sherry
      1 tb Peanut oil or vegetable oil
    1/2 c  Chopped onion
    1/2 c  Whopped water chestnuts
      1 tb Soy sauce
      1 tb Hoisin sauce
    1/2 c  Chicken broth

MMMMM---------------------------PASTRY--------------------------------
      1 cn (17.3 oz) large refrigerated
           -buttermilk biscutis

MMMMM---------------------------GLAZE--------------------------------
      1 ts Sugar
      1 ts Water
      1    Egg white
 
  Heat oven to 375F. Line broiler pan with foil. In blender container
  or food processor bowl with metal blade, combine all roast pork
  ingredients except pork; blend until smooth.* Generously brush both
  sides of the pork steaks, reserving remaining basting sauce. Place
  pork steaks on foil-lined broiler pan. Bake at 375F for 30 minutes.
  Remove pork from oven. Brush both sides of steaks with remaining
  basting sauce. Bake un additional 10 to 20 minutes or until no longer
  pink in the center. Remove from oven; cool (leave the oven on).
  Remove meat from bone; finely chop. Set aside. In small bowl, combine
  cornstarch and 1 Tbsp sherry; blend well. Heat oil in wok or large
  skillet over high heat. Add onion and water chestnuts; cook and stir
  2 to 3 minutes or until onion begins to brown. Add 1 Tbsp soy sauce
  and 1 Tbsp hoisin sauce; stir to coat. Add broth. Stir in cornstarch
  mixture; cook and stir until mixture begins to thicken. Remove from
  heat; stir in pork.** Separate dough into 8 biscuits. On lightly
  floured surface, press or roll each biscuit into 5-inch circle. Place
  about 1/3 cup pork mixture in center of each biscuit. Gathering up
  edges, twist and pinch to seal. Place seam side down on ungreased
  cookie sheet. In small bowl, beat glaze ingredients until well
  blended; brush over buns. Bake at 375F for 14 to 18 minutes or until
  golden brown.
  
  *TIP: Mixture also can be blended in small bowl with wire whisk. **At
  this point, pork mixture can be covered and refrigerated. Heat until
  warm before making sandwiches.
  
  NOTES : Bake-Off Contest 36, 1994 Prize Winner "Pillsbury Best of the
  Bake-Off Cookbook" Recipe 




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Recipe ID 43989 (Apr 03, 2005)

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