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LOCATION: Recipes >> Asian >> Pork Buns 05

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Roast Pork Buns
makes 24 buns

1 tablespoon granulated sugar
1-1/2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon oyster sauce
1/2 cup chicken stock
1 teaspoon sesame oil
pepper to taste
1 tablespoon vegetable oil
3/4 pound roast pork, cut into strips
honey

3 tablespoons granulated sugar
2 tablespoons vegetable shortening
1-3/4 cups hot water
6 cups all-purpose flour
2 tablespoons baking powder
pinch of salt

Start with making a marinade with the sugar, soy sauce, rice wine
vinegar, oyster sauce, chicken stock, sesame oil, pepper, and
vegetable oil. Add pork, toss to coat, marinate several hours in
the refrigerator. Preheat oven to 325 F. Drain pork and bake pork
until done, 45-60 minutes, brush several times with honey while
baking. Let cool then dice pork. Add sugar and shortening to hot
water, stir until sugar is dissolved, and allow to cool slightly.
Sift remaining dry ingredients into a large mixing bowl, and
gradually stir in sugar mixture. Mix well and gradually draw dough
together with your hands. It should be soft, but not sticky.

On a floured board, knead dough about 5-8 minutes, or until smooth
and elastic. Return to bowl, cover with damp cloth and let rise
at least 1 hour. Knead dough 3 minutes. Divide into 24 pieces and
cover with a cloth let rest 10 minutes.. Pat each piece of dough
into a 4" circle. Place a teaspoon of pork filling in the center.
Pleat edges of circle all the way around. Bring edges up over
filling, then pinch the pleats together firmly at the top. Set
aside and again let rest 10 minutes. Place each bun on a piece of
wax paper, and steam with 1/2" of space between them, for 12 minutes.
Do not open the steamer while cooking.

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