Wednesday, February 4, 2009

Steamed Pork Buns

2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 tablespoon lard
2/3 cup lukewarm water
1/4 lb sliced Chinese barbecue pork, sauteed and drained or 1/2 lb ground pork, sauteed and drained
1 tablespoon oil
2 scallions, minced (green onions)
1/3 cup water
3 teaspoons soy sauce
2 teaspoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch
1 Sift the flour.
2 Add sugar, baking powder and lard.
3 pour in water and knead until smooth.
4 Cover with a damp teatowel and rest for 30 minutes.
5 Saute the onions and pork briefly in the oil.
6 Add water and seasonings and simmer until the sauce thickens.
7 Spread this filling onto a plate to cool.
8 Roll the dough into a long sausage shape and cut into twelve equal pieces.
9 Roll each into a ball and flatten into a circle with your fingers.
10 Place a spoonful of filling in the center and bring the dough up around it.
11 Pinch the dough firmly to join it.
12 Put each bun on a separate piece of parchment or wax paper.
13 At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
14 Otherwise, brush each with a little water and set them in a steam basket.
15 Steam over rapidly boiling water for 10 minutes.
16 When steaming, do not crowd the pastries.
17 If necessary steam them in batches.
18 They can be rewarmed (once) carefully in the microwave.

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