10-12 ounces barbecued pork cut into pea-sized pieces
1 tablespoon oyster sauce
1 2/3 tablespoons black soy sauce
2 tablespoons all-purpose flour
1 tablespoon sugar
6 tablespoons water
BUN DOUGH
1 teaspoon yeast
1/4 cup lukewarm water
1/2 cup cake or low-gluten flour
2 cups sifted cake flour
1/2 cup very fine sugar
1/2 cup warm water
2 teaspoons baking powder
1 tablespoon lard
1/4 cup slightly warm water
Directions
To cook filling: heat wok, add shortening, when hot, drop in garlic, stir a few seconds, add barbecued pork. Stir-fry 15 seconds, add oyster sauce and 1 tablespoon of soy sauce. Stir and mix well. Remove pork to a bowl. Keep wok hot over medium heat - add 2 more tablespoons lard, when hot, add 2 tablespoons flour and 1 tablespoon sugar. Stir-fry quickly a few seconds. Swirl in 2 teaspoons of soy sauce and 6 tablespoons of water. Mix and stir until it becomes a paste, Return the pork to wok. Mix well. Put in a bowl and cool in refrigerator. Can be made hours to a day ahead. To make bun dough: Step 1: Dissolve the yeast in lukewarm water in a bowl. add the flour, sifted, to the yeast water. Mix well. Cover but do not let cover touch dough. (15 minutes) Step 2: in a mixing bowl, thoroughly mix: the 2 cups sifted cake flour, the sugar, and the 1/2 cup water with the dough from step !. Cover (don't let the cover touch the dough). Keep in warm place 2 hours or until doubled. Step 3: in a big mixing bowl mix 1 cup cake flour and the baking powder. Knead with step 2 dough. Gradually add 1 tablespoon lard and 1/4 cup slightly warm water. Mix to form dough. Turn out onto a slightly floured surface and knead until homogenized. Put dough in bowl and cover (do not allow cover to touch the dough). Keep in a warm place 2 hours until double in size. Press dough down and roll it into a sausage 1 1/2" in diameter. Cut sausage in 16 equal sections and roll them into round balls. Cover with a towel to prevent drying. To Assemble the buns: first cut 16 pieces of wax paper, each 1 1/2" square. Roll a piece of round dough into a circle about 2 1/2" in diameter, but not less thean 1/4" thick. Pinch the outer edges of the circle to make them slightly thinner than the center. Put about a tablespoon of filling in the center of the circle. Pull and gather together the edges, then pinch and twist the pleated edges to seal. Put the flat bottom on a piece of wax paper( to keep the bun from sticking to the steamer or other surfaces), and cover with a towel. Prepare the other buns in the same manner. Allow covered buns to rise for 15 minutes in a warm place before steaming. Arrange buns, at least 1/2" away from each other. in bamboo steamer basket or on a round rack lined with one layer of cheesecloth. Cover and steam over high heat for 15 minutes. Serve buns hot. Do not eat the wax paper. Steamed buns can be frozen; resteam after thawing. For a sweet filling: fill each bun with a heaping tablespoon of sweet red bean paste.
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