Ingredients Jump to Instructions ↓

  1. 2 tb Hoi sin sauce

  2. 1 1/2 tb Oyster sauce

  3. 1 1/2 tb Soy sauce

  4. 1/2 ts Sesame oil

  5. 8 oz Barbecued Pork

  6. 4 Green onions

  7. 2 tb Vegetable oil

  8. 2 ts Grated pared fresh ginger

  9. 1 1/4 c Water

  10. 1 tb Cornstarch

  11. 3 c All-purpose flour

  12. 1 tb Baking powder

  13. 1/2 ts Salt

  14. 1/4 c Vegetable Shortening or lard

  15. 1 ts White vinegar

  16. Water 2 Whole pork tenderloins,

  17. 12 ounces 1/4 c Soy sauce

  18. 2 tb Dry red wine

  19. 1 tb Brown sugar

  20. 1 tb Honey

  21. 2 ts Red food coloring,

  22. If desired 1/2 ts Ground cinnamon

  23. 1 Clove garlic, crushed

  24. 1 Green onion

  25. NOTE: these buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased 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

  26. pork and onions finely. 2. Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger

  27. 1 minute. Stir in hoi sin mixture. Cook and stir two minutes. Combine

  28. 1/2 cup of the water and the constarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer

  29. 2 minutes. Stir in pork and onions. Remove from heat. Cool completely.

  30. 3. Combine flour, baking powder and salt in large bowl. Cut or rub in

  31. 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

  32. 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.

  33. 4 or 5 more times. Divide dough into 12 equal portions. Shape each portions into a smooth ball.

  34. 4. Roll each ball of dough on lightly floured surface into a circle

  35. 5 to

  36. 5. Cut waxed paper into twelve 5-inch squares. Brush one side of paper

  37. 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

  38. 20 minutes. Yield:

  39. 1 dozen BARBECUED PORK:

  40. 1. Remove and discard fat from meat.

  41. 2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic

  42. 1 hour or refrigerate overnight, turning occasionaly.

  43. 3. Drain pork, reserve marinade. Place pork on wire rack over baking pan.

  44. 4. Bake in preheated 350 degree F. oven until done, about 45 minutes.

  45. Turn and baste frequently during baking. 5. Remove pork from oven. Cool. Cut into diagonal slices.



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