Side Pannel
Steamed Pork Buns
Ingredients List
- 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
- Root
- 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
- Water
Directions
BARBECUED PORK
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
purchased 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 cornstarch. 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
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 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 occasionally.
3. Drain pork, reserving marinade. Place pork on wire rack over a 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.
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
purchased 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 cornstarch. 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
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 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 occasionally.
3. Drain pork, reserving marinade. Place pork on wire rack over a 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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