Steamed Buns with Barbecue Pork Filling by Virginislander

[BakerAunt]

Steamed Buns with barbecue pork filling
Submitted by virginislander on April 02, 2010 at 6:54 pm

The recipe is a bit vague in places, but fairly easy. You cook the pork roast, cut off some for the buns and eat the rest.

1 cup milk
1/2 cup sugar
1/4 cup Crisco
1/2 cup warm water
2 T yeast
2 eggs, beaten
7 c. flour

Add some sugar in water, add yeast and let bubble. Heat milk, balance of sugar and shortening until boiling - let cool, 3-5 minutes.

Measure 5 - 5-1/2 cups flour in bowl, make a well in the flour. Add liquids and eggs to well. Mix well.

Add enough additional flour until dough is not sticky. Cover and let rise until double.

Knead the dough on floured pastry board then cut into 30 small pieces. (The easiest way to do this is make a long snake of dough and cut.) Flatten each piece with hand and roll out until about 3" in diameter (keeping the center thicker), place 1-1/2 Tbsp. filling in center of pancake. Pinch pleat dough so that all the edges com to top center and dumpling is round with a swirl design on top.

Let the shaped dumplings rest for 20 minutes. Place on a wet cloth on steamer rack. Put rack in place over boiling water. Steam about 20 minutes.

You can cool, freeze, thaw, and steam cooked buns for 10 minutes.

1 pork loin (3-4 LB)
1/2 cup hoisin sauce
1/2 cup soy sauce
2 teaspoons salt
2 teaspoons chopped ginger
1 Tablespoon vodka
2 Tablespoons sugar

Mix ingredients together and marinate pork overnight. Bake at 350 degrees for 90 minutes covered with foil.

3 cups barbecue pork, cut into cubes
3 onions, diced
3 Tablespoons brown sugar
2 teaspoon corn starch
2 Tablespoons water

Stir fry onions in oil (no amount is specified here - I would use about 1/4 cup.) Add pork and cook 10 minutes.

Mix together brown sugar, corn starch and water. Add to pork.

Cook until thickened.

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