-Ingredients
- 2 tbsp oil (a tinge of sesame oil)
- 1 scallion (green onion), chopped finely
- 1 clove garlic, chopped finely
- 1/2 pound barbecued pork cut into smaller cubes
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp cornstarch dissolved in 2 tbsp water (or chicken stock)
–
-Method
- Prepare steamed bun dough (see below)
- Heat 2 tbsp oil in wok
- Stir fry scallion and garlic, 30 sec
- add pork to stir fry, 1 min
- add soy sauce, oyster sauce and sugar
- pour dissolved cornstarch
- stir fry quickly until pork is glazed
- transfer to a bowl and allow to cool
- on floured board, knead dough, 1 min and roll into a long, sausage like roll 2 inches in diameter
- slice the roll cross wise into an inch pieces
- flatten each piece with the palm of hands and roll with rolling pin into 3 inch diameter discs
- place 2 tbsp filling at the centre of each dough disc
- gather dough up around the filling by plaiting along the edges
- bring the pleats up and twist securely and firmly
- place each bun on aluminium foil on steamer tray
- cover with a towel and let rise, 1 hr until dough springs back when touched with finder
- remove towel
- steam, 10 min
–
Steamed bun dough
-ingredients
- 1 package dried yeast (or 1 cake of fresh yeast)
- 1 cup lukewarm water
- 4 1/2 cup of flour
- 2 tbsp Crisco or veggie oil
- 1/2 cup boiling water
- 2 tbsp sesame oil
–
-method
- dissolve yeast in lukewarm water.
- add 1 cup flour, mix thoroughly.
- Cover with cloth
- Let rise, 1 hr until bubbles appear.
- Dissolve sugar and veggie oil in 1/2 cup boiling water. Stir well and cool until lukewarm.
- Pour above into yeast mixture.
- Add in 3 1/2 cup flour.
- Knead the dough on lightly floured board until smooth.
- Place into large, greased bowl in warm place.
- Cover with damp cloth.
- Let rise until dough double in size, ~ 2 hrs.
- Divide the dough into 2 portions. Knead one portion, 2 min. Repeat for the other portion.
- Roll each into a roll 12 inches long and 2 inches in diameter. Cut into 12 pieces (24 in total)
- Flatten each piece with the palm of hands. Roll with rolling pin into 3 inch circles.
- Brush with sesame oil.
- Cover tray with towel to let bun rise to double in size, 30 min.
- Steam for 10 min.