INGREDIENTS

INSTRUCTIONS

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 portions.
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.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER GUIDE

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