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Chinese Steamed Buns with Barbecued Pork Filling

Antoinette - posted on 07/10/2009 ( 1 mom has responded )

15

6

This is my favorite!!! Hope all enjoy!!!

Ingredients:

1 (.25 ounce) envelope active dry yeast

1 cup lukewarm water

4 1/2 cups all-purpose flour

1/4 cup white sugar

2 tablespoons shortening or vegetable oil

1/2 cup boiling water

2 tablespoons sesame oil



2 tablespoons vegetable oil

1 green onion, thinly sliced

1 clove garlic, minced

1/2 pound Asian barbequed pork, cubed

2 tablespoons light soy sauce

2 tablespoons oyster sauce

1 tablespoon white sugar

1 tablespoon cornstarch

2 tablespoons water





DIRECTIONS:

Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.

Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.

Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.

Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.

Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.

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1 Comment

View replies by

Rene' - posted on 07/12/2009

43

13

Here is a similar recipe that is baked and uses chicken:

Baked Hoisin Chicken Buns





Most often, you'll see this type of stuffed bun steamed, but many Chinese dim sum restaurants also serve baked versions. Frozen roll dough is convenient and saves the trouble of making homemade dough; just be sure to thaw it in the refrigerator overnight. You can prepare the filling the day before the party, then fill and bake the buns so they'll be warm for arriving guests.





Cooking spray

12 ounces skinless, boneless chicken thighs

1/4 cup finely chopped green onions

1 1/2 tablespoons hoisin sauce

1 tablespoon oyster sauce

2 teaspoons rice vinegar

9 frozen white roll dough pieces, thawed (such as Rich's)

1 large egg, lightly beaten

1 teaspoon sesame seeds, toasted



Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.



Yield: 9 servings (serving size: 1 filled bun)



CALORIES 143 (26% from fat); FAT 4.1g (sat 1g,mono 1.3g,poly 1g); IRON 1.4mg; CHOLESTEROL 43mg; CALCIUM 29mg; CARBOHYDRATE 16.6g; SODIUM 220mg; PROTEIN 10.4g; FIBER 1.2g



Cooking Light, SEPTEMBER 2004

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