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2 Tbsp. Hoi sin sauce
1-1/2 Tbsp. oyster sauce
1-1/2 Tbsp. soy sauce
1/2 tsp. sesame oil
8 ounces Barbecured Pork
4 green onions
2 Tbsp. vegetable oil
2 tsps. grated pared fresh ginger root
1 clove garlic - crushed
1-1/4 cups water
1 Tbsp. cornstarch
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp salt
1/4 cup vegetable shortening or lard
1 tsp. white vinegar
Water
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 in the oil 1 minute. Stir in hoi sin mixture. Cook and stir 2 minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. 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 water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured sur- face 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 portion. Shape each portion into smooth ball.
4. Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter. Brush around edges lightly with water. Spoon a heaping tablespoon of the 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 twelve (5 inch) squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square.
6. Place buns with paper in single layer in bamboo steamer over boiling water. Cover and steam buns until done, about 20 minutes. Makes 1 dozen
1-1/2 Tbsp. oyster sauce
1-1/2 Tbsp. soy sauce
1/2 tsp. sesame oil
8 ounces Barbecured Pork
4 green onions
2 Tbsp. vegetable oil
2 tsps. grated pared fresh ginger root
1 clove garlic - crushed
1-1/4 cups water
1 Tbsp. cornstarch
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp salt
1/4 cup vegetable shortening or lard
1 tsp. white vinegar
Water
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 in the oil 1 minute. Stir in hoi sin mixture. Cook and stir 2 minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. 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 water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured sur- face 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 portion. Shape each portion into smooth ball.
4. Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter. Brush around edges lightly with water. Spoon a heaping tablespoon of the 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 twelve (5 inch) squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square.
6. Place buns with paper in single layer in bamboo steamer over boiling water. Cover and steam buns until done, about 20 minutes. Makes 1 dozen