• Chinese Steamed Pork Buns

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    • 2 Tbsp. Hoi sin sauce
    • 1 1/2 Tbsp. Oyster sauce
    • 1 1/2 Tbsp. Soy sauce
    • 1/2 tsp Sesame oil
    • 8 ounce Barbecued Pork
    • 4 x Green onions
    • 2 Tbsp. Vegetable oil
    • 2 tsp Grated pared fresh ginger
    • 1 x Clove garlic, crushed
    • 1 1/4 c. Water
    • 1 Tbsp. Cornstarch
    • 3 c. All-purpose flour
    • 1 Tbsp. Baking pwdr
    • 1/2 tsp Salt
    • 1/4 c. Vegetable Shortening or possibly lard
    • 1 tsp White vinegar Water
    • 2 whl pork tenderloins, About 12 ounces
    • 1/4 c. Soy sauce
    • 2 Tbsp. Dry red wine
    • 1 Tbsp. Brown sugar
    • 1 Tbsp. Honey
    • 2 tsp Red food coloring, If you like
    • 1/2 tsp Grnd cinnamon
    • 1 x Clove garlic, crushed
    • 1 x Green onion


    1. NOTE: these buns are cooked in bamboo steamers that are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or possibly in sets of two of three tiers. For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or possibly large saucepan. The above is quoted directly from a section connected to the recipe. This is my own note. I don't like the flavor which a bamboo steamer imparts to recipes; therefore, I bought an aluminum Chinese steamer.
    2. 1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and onions finely.
    3. 2. Heat vegetable oil in wok or possibly fry pan over high heat. Stir-fry ginger and garlic in the oil 1 minute. Stir in hoi sin mix. Cook and stir two min. Combine 1/2 c. of the water and the constarch. Blend into hoi sin mix. Cook and stir till liquid boils. Reduce heat to medium and simmer 2 min. Stir in pork and onions. Remove from heat. Cold completely.
    4. 3. Combine flour, baking pwdr and salt in large bowl. Cut or possibly rub in shortenilng till mix resembles bread crumbs. Combine remaining 3/4 c. of the water and the vinegar. Mix water-vinegar into flour till dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or possibly 8 times. Cover with plastic wrap and let stand 20 min.
    5. Uncover and knead 4 or possibly 5 more times. Divide dough into 12 equal portions.
    6. Shape each portions into a smooth ball.
    7. 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 Tbsp. of pork mix onto center of each circle. Carefully healthy pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and healthy pinch together.
    8. 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.
    9. 6.Place buns with paper in single layer on steamer rack over boiling water. Cover and steam buns till done about 20 min.
    10. Yield: 1 dozenBARBECUED PORK:
    11. 1. Remove and throw away fat from meat.
    12. 2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion in large bowl. Add in pork, turning tenderloins to coat completely.
    13. Cover and let stand at room temperature 1 hour or possibly chill overnight, turning occasionaly.
    14. 3. Drain pork, reserve marinade. Place pork on wire rack over baking pan.
    15. 4. Bake in preheated 350 degree F. oven till done, about 45 min.
    16. Turn and baste frequently during baking.
    17. 5. Remove pork from oven. Cold. Cut into diagonal slices.

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