Chinese Pork-Filled Buns

Name: Chinese Pork-Filled Buns
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 12 buns, 12 serving(s)
Ingredients: 1 tablespoon dried yeast; 1 cup warm water (about 110F); 1/3 cup sugar; 2 tablespoons salad oil; 3 1/4 cups all-purpose flour; 2 tablespoons butter, melted; 1 1/2 lbs lean pork, boneless cut in 1/2-inch cubes; 1 onion, finely choped; 2 garlic cloves, minced; 1 tablespoon ginger, grated; 2 teaspoons sugar; 2 tablespoons soy sauce; 2 teaspoons sugar; 1 tablespoon cornstarch; 2 tablespoons soy sauce; 1 tablespoon dry sherry; 1/2 tablespoon hoisin sauce; 1/2 teaspoon sesame oil; 1/4 cup water

Submitted by tootsie in Pacific

"When our son was in 7th grade, for Christmas, he gave me a Sunset Chinese Cook Book and my husband gave me bamboo steamers. Well, that was the beginning of a family love affair with Chinese cooking. Every Saturday we would "cook Chinese." It was great fun. The recipe for these buns has been changed over the years and now has become our favorite. They are particularly good with Chinese chicken and corn soup or any light and brothy soup."

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Ready In:: 2hrs 15mins
Ingredients:: 19
Yields:: 12 buns
Serves:: 12

ingredients

1 tablespoon dried yeast
1 cup warm water (about 110F)
¹⁄₃ cup sugar
2 tablespoons salad oil
3 ¹⁄₄ cups all-purpose flour
2 tablespoons butter, melted
1 ¹⁄₂ lbs lean pork, boneless cut in 1/2-inch cubes
1 onion, finely choped
2 garlic cloves, minced
1 tablespoon ginger, grated
2 teaspoons sugar
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
¹⁄₂ tablespoon hoisin sauce
¹⁄₂ teaspoon sesame oil
¹⁄₄ cup water

directions

In a large bowl, dissolve yeast in water; blend in sugar and oil. Let stand in a warm place until bubbly (about 15 minutes).
Add flour mixed with the salt and mix until dough holds together. This can be done in a heavy duty mixer with the dough hook or kneaded by hand for 8 to 10 minutes.
Place in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour and 15 minutes).
Meanwhile prepare the pork filling:.
Combine the pork with garlic, ginger, sugar and soy sauce.
Heat a fry pan or wok to medium high, add some oil and fry pork and onion until cooked through, turning down heat if necessary. Add the cooking sauce and cook until bubbling and hot.
Cool completely.
Turn dough out on floured board and knead for 1 minute. Divide into 12 even balls. With your hands make the dough ball into a 4 1/2" round, making the edges thinner then the rest of the round.
Place about 2 tbs. filling in center of each round. Pull edges of dough up around filling and twist to seal. Place seam side down on a baking tray. Cover and let rise about 30 minutes.
Meanwhile preheat oven to350F and when puffy and light, brush with melted butter and bake for about 15 minutes.

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RECIPE SUBMITTED BY

tootsie in Pacific

9 Recipes

As a young adult, I moved to England and there married, had our children and in the 12th year moved back with the tribe. My husband and I have a passion for cooking. Both of us have great fun exploring what we will have that week and shop accordingly. Cooking together has made a brilliant partnership even better. Oh, and by the way, he is "The Breadman." Any Questions? You now know where to go.

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