Barbecued Pork Buns Recipe
Barbecued Pork Buns is a well flavored and tasty stuffed bun preparation that you shouldn€™t miss. This delicious dish helped me score a few points with guests for a party I held recently! Try this Barbecued Pork Buns recipe and win over a few hearts!
Ingredients
| Sweet Bun Dough | ||
| 1/2 Barbecued Pork recipe | ||
| Soy sauce | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| 4-1/2 teaspoons oyster sauce, if desired | ||
| Cornstarch | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Chicken broth | 1/4 Cup (16 tbs) | |
| 2 tablespoons pork fat, lard or vegetable oil | ||
| Sesame oil | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Boiling water | 8 Cup (16 tbs) | |
Directions
Prepare dough.
Dice Barbecued Pork into 1/2-inch cubes.
Combine soy sauce, sugar, 1 cup water and oyster sauce, if desired, in a small saucepan.
Bring to a boil over-medium heat.
If using pork fat, cut into 1/4-inch dice.
Dissolve cornstarch in 2 tablespoons water.
Add to soy sauce mixture with chicken broth.
When mixture thickens slightly, add pork fat, lard or vegetable oil, sesame oil and pepper; mix well.
Let cool 5 minutes.
Add pork cubes; mix well.
On a floured surface, use your hands to shape dough into a long roll about 2 inches in diameter.
Place the point of a sharp cleaver on cutting surface with middle of roll under cutting edge.
Chop with a quick downward motion, cutting roll in half.
Chop each half into 8 to 10 equal pieces.
Roll each piece into a small ball, then pat flat.
Use a rolling pin to roll out each piece to a 4-inch circle, rolling from edges inward and making edges slightly thinner than centers.
Cup a circle of dough in the palm of your hand.
Place about 1-1/2 tablespoons pork filling in the center.
Pleat edges of circle, lift sides over filling and twist together at the top, page 157.
Repeat with remaining dough and filling.
Let buns stand about 30 minutes to rise.
Pour 4 cups boiling water into a wok or large pot.
Fold a damp cloth 2 or 3 times.
Place in the bottom of a steamer.
Arrange as many buns on cloth as will fit, leaving about 1 inch between buns.
Cover steamer and place over boiling water.
Steam 20 minutes over high heat, adding more boiling water as needed.
Remove wok from heat.
Let stand 5 minutes.
Remove cover slowly as a quick cold draft may cause buns to collapse.
Repeat with remaining buns.
Dice Barbecued Pork into 1/2-inch cubes.
Combine soy sauce, sugar, 1 cup water and oyster sauce, if desired, in a small saucepan.
Bring to a boil over-medium heat.
If using pork fat, cut into 1/4-inch dice.
Dissolve cornstarch in 2 tablespoons water.
Add to soy sauce mixture with chicken broth.
When mixture thickens slightly, add pork fat, lard or vegetable oil, sesame oil and pepper; mix well.
Let cool 5 minutes.
Add pork cubes; mix well.
On a floured surface, use your hands to shape dough into a long roll about 2 inches in diameter.
Place the point of a sharp cleaver on cutting surface with middle of roll under cutting edge.
Chop with a quick downward motion, cutting roll in half.
Chop each half into 8 to 10 equal pieces.
Roll each piece into a small ball, then pat flat.
Use a rolling pin to roll out each piece to a 4-inch circle, rolling from edges inward and making edges slightly thinner than centers.
Cup a circle of dough in the palm of your hand.
Place about 1-1/2 tablespoons pork filling in the center.
Pleat edges of circle, lift sides over filling and twist together at the top, page 157.
Repeat with remaining dough and filling.
Let buns stand about 30 minutes to rise.
Pour 4 cups boiling water into a wok or large pot.
Fold a damp cloth 2 or 3 times.
Place in the bottom of a steamer.
Arrange as many buns on cloth as will fit, leaving about 1 inch between buns.
Cover steamer and place over boiling water.
Steam 20 minutes over high heat, adding more boiling water as needed.
Remove wok from heat.
Let stand 5 minutes.
Remove cover slowly as a quick cold draft may cause buns to collapse.
Repeat with remaining buns.
Chef
