Overview
Steamed Pork Buns 2 Tbs hoisin sauce 1 1/2 Tbs oyster sauce 1 1/2 Tbs soy sauce 1/2 tsp sesame oil 2 Tbs minced fresh ginger 1 clove garlic, crushed 1 1/4 cups water 1 Tbs cornstarch 8 ounces BBQ pork, finely chopped 4 green onions, chopped 3 cups flour 1 Tbs baking powder 1/2 tsp salt 1/4 cup shortening 1 tsp vinegar Combine hoisin, oyster, soy sauce and sesame oil in small bowl and set aside. Heat vegetable oil in wok over high heat. Add ginger and garlic; stir fry 1 min. Stir in hoisin sauce mixture; cook and stir 2 min. Blend 1/2 cup water and cornstarch in small cup; stir into wok. Cook and stir until mixture boils. Reduce heat to medium and simmer 2 min. Stir in pork and onions. Remove from heat and let cool. Combine flour, baking powder and salt in large bowl. Cut in shortening until mixture resembles bread crumbs. Combine remaining 3/4 cup water and the vinegar; Stir into flour mixture until dough sticks together. Shape dough into a ball. Knead on lightly floured work surface 6-8 times. Cover with plastic wrap and let stand 20 min. Uncover and knead 4-5 times. Divide dough into 12 equal portions. Shape each portion into a smooth ball. Roll each ball of dough on lightly floured work surface into a 5-6 inch diameter circle. Brush around edges lightly with water. Spoon a heaping Tbs 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. Cut waxed paper into tweleve (5 inch) squares. Brush one side lightly with vegetable oil. Place a bun seam side down on the oiled side of each square. Place buns with paper in single layer on steamer rack (do not crowd) over boiling water. Cover and steam until dough is cooked and filling is hot, about 20 minutes.