| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chinese | Chinese, Pork | 16 | Servings |
INGREDIENTS
| 1/3 | c | Warm water |
| 1/2 | ts | Sugar |
| 1 | pk | Dry yeast |
| 2 1/2 | c | Flour |
| 2 1/2 | c | Cake flour |
| 4 | tb | Sugar |
| 1/2 | ts | Salt |
| 2 | tb | Shortening |
| 1 1/4 | c | Low fat milk |
| 16 | Pieces white paper 2 inches square | |
| 6 | oz | Chinese BBQ pork, diced |
| 1 | tb | Oil |
| 2 | ts | Water |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/2 | ts | Thin soy sauce |
| 1 | ts | Oyster sauce |
| 1 | ts | Hoisin sauce |
| 2 | ts | Cornstarch |
| 4 | ts | Cold water (For thickening) |
INSTRUCTIONS
FILLING Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and mil,. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rest for 15 minutes in a warm place. Steam for 25 minutes. SOURCE: Chopstick, Cleaver and Wok. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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