Conference turris::cooks

1679.0. "Steamed Pork Buns" by BOOKIE::AITEL (Everyone's entitled to my opinion.) Mon Mar 20 1989 13:38

    Thought that I'd put this in its own note, although it was discussed
    in the 10-flavor chicken note.  I'd guess that the bun dough would
    be good filled with most anything.  I'd try to keep the filling
    finely chopped and fairly spicy, with some sauce.
    
    2 Tbsp (30 mL) hoi sin sauce
    1 1/2 Tbsp (22 mL) oyster sauce
    1 1/2 Tbsp (22 mL) soy sauce
    1/2 tsp (2 mL) sesame oil
    8 oz (225 g) Barbecued Pork (this is pork tenderloin with chinese
    	bbq sauce, broiled)
    4 green onions (or scallions)
    2 Tbsp (30 mL) vegetable oil
    2 tsp (10 mL) grated pared fresh ginger root
    1 clove garlic, crushed
    1 1/4 cups (310 mL) water
    1 Tbsp (15 mL) cornstarch
    3 cups (750 mL) all-purpose flour
    1 Tbsp (15 mL) baking powder
    1/2 tsp (2 mL) salt
    1/4 cup (60 mL) vegetable shortening or lard
    1 tsp (5 mL) white vinegar
    water
    
    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 or
    three tiers.  For cooking, the covered steamer(s) is(are) placed
    over boiling water in a wok or large saucepan.
    
    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 1 min.  Stir in hoi sin mixture.  Cook and stir
    2 min.  Combine 1/2 cup (125 mL) of the water and the cornstarch.
    Blend into hoi sin mixture.  Cook and stir until liquid boils. 
    Reduce heat to medium and simmer 2 min.  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 (180 mL) 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 times.  Divide dough into 12 equal portions.  Shape each portion
    into a smooth ball.
    
    4) Roll each ball of dough on a lightly floured surface into a circle
    5 to 6 inches (13 to 15 cm) 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 12 5-inch (13 cm) squares.  Brush one side
    of paper lightly with oil.  Place a bun, seam side down, on each
    square.
    
    6) Place buns on paper in a single layer on steamer rack.  Place
    over boiling water.  Cover and steam buns until done, about 20 minutes.
    
    Makes 1 dozen.
    
    From the CHINESE cooking class cookbook (by the editors of consumer
    	guide)  - this is one of those 8 1/2 x 11 wire-bound cookbooks
        they sell on racks in the bookstore, similar to the Sunset books.
    
    --Louise