* Exported from MasterCook *
Baked Pork buns
Recipe By : Dim Sum Dumpling Book , formatted by Patti Burgess
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Dimsum
Amount Measure Ingredient -- Preparation Method
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2 teaspoons oyster sauce
3/4 teaspoon dark soy sauce
2 teaspoons ketchup
1 1/2 teaspoons sugar
pinch of white pepper
3 tablespoons chicken broth
1/2 teaspoon sesame oil
To Continue Recipe:
2 teaspoons peanut oil
1/3 cup onion, cut into 1/4" dice
1/2 cup roast pork
1 teaspoon sherry
1 Baked Bun Dough Recipe
1 small egg, beaten
2 Tablespoons scallion oil
Combine sauce ingredients and set aside.
Prepare filling: Heat wok for 30 seconds over high heat. Add peanut oil and coat wok with spatula. When a wisp of white smoke apears, add onions, lower heat to low and cook, turning occasionally, until onions turn light brown, 3-4 mins. Add roast pork, raise heat, and stir-fry to combine the pork with the onions, about 1 min. Add sherry and mix well.
Lower heat, stir sauce mixture, and add to pork and onions. Stir until well mixed and sauce thickens and bubbles. Turn heat off. Remove mixture from wok and transfer to a shallow dish.
Allow to cool to room temp, then refrigerate for 4 hours (uncovered), or overnight (covered).
Prepare buns: Preheat oven to 350. Cut 8 squares of waxed paper, 3 1/2" on a side.
Remove reserved dough from bowl, knead several times, then roll it out with your hands into sausage shape 8" long. Divide into 8-1" pieces. Work with one piece at a time, keeping others under a damp cloth.
Roll each piece into a ball, then with your fingers, press to create a dome and a well. (this takes practice)
Place 2t of pork filling into well. Hold bun in one hand and with the other, turn the bun, pinching it closed. Press firmly to seal. Place completed bun, sealed side down, on a square of wax paper. Repeat until all buns are made.
Place all buns on a cookie sheet, at least 2" apart to allow for expansion. Put buns in a warm place for about 1 hour and let rise. Using a spritzer, spray each bun lightly with water (use pastry brush if you dont have one). Brush eash bun with beaten egg, using pastry brush.
Bake 15-20 mins, turning the trays halfway thru baking time. When buns are golden brown, remove from the oil, and while still warm brush them with scallion oil.
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NOTES : The book suggests not to freeze them, but I have frozen them with success, and just reheated in a steamer for a few minutes.
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