Breads from Rina's Kitchen
Chinese Steamed Buns With BBQ Pork Filling
Makes 24 steamed buns
1 recipe Chinese Steamed Buns dough
1 pound chopped pork
1/2 cup barbecue sauce
3 tablespoons chopped shallots
1 1/2 tablespoons all-purpose flour
1/3 cup water or chicken stock
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1. Mix together pork, barbecue sauce, shallots, flour, water
or stock, soy sauce, oil, and sugar. Chill in refrigerator
for at least 6 hours.
2. Prepare dough for Chinese Steamed Buns .
3. Shape dough into balls. Roll each out into a circle, (like
Won-Ton wrappers). Put 1 tablespoonful of prepared
meat mixture in the center of each circle, and wrap
dough around filling. Place seams down onto wax paper
squares. Let stand until doubled, about 30 minutes.
4. Bring water to a boil in wok, and reduce heat to medium;
the water should still be boiling. Place steam-plate on a
small wire rack in the middle of the wok. Transfer as
many buns on wax paper as will comfortably fit onto
steam-plate leaving 1 to 2 inches between the buns. At
least 2 inches space should be left between steam-plate
and the wok. Cover wok with lid. Steam buns over
boiling water for 15 to 20 minutes.
5. REMOVE LID BEFORE you turn off heat, or else water will
drip back onto bun surface and produce yellowish
"blisters" on bun surfaces. Continue steaming batches
of buns until all are cooked.