Chinese Steamed Pork Buns

Ingredients

2	tablespoons	hoisin sauce
1 ½	tablespoons	oyster sauce
1 ½	tablespoons	soy sauce, tamari
½	teaspoon	sesame oil
8	ounces	pork barbecued
4	each	scallions, spring or green onions
2	tablespoons	vegetable oil
2	teaspoons	ginger fresh, pared, grated
1	clove	garlic crushed
1 ¼	cups	water
1	tablespoon	cornstarch
3	cups	all-purpose flour
1	tablespoon	baking powder
½	teaspoon	salt
¼	cup	vegetable shortening or lard	*
1	teaspoon	white vinegar
1x		water	*
24	ounces	pork tenderloin two whole, about 12 ounces each
¼	cup	soy sauce, tamari
2	tablespoons	red wine dry
1	tablespoon	brown sugar
1	tablespoon	honey
2	teaspoons	food coloring red, optional	*
½	teaspoon	cinnamon ground
1	clove	garlic crushed
1	each	scallions, spring or green onions

Ingredients

30	ml	hoisin sauce
23	ml	oyster sauce
23	ml	soy sauce, tamari
2.5	ml	sesame oil
231.2	ml/g	pork barbecued
4	each	scallions, spring or green onions
30	ml	vegetable oil
10	ml	ginger fresh, pared, grated
1	clove	garlic crushed
296	ml	water
15	ml	cornstarch
710	ml	all-purpose flour
15	ml	baking powder
2.5	ml	salt
59	ml	vegetable shortening or lard	*
5	ml	white vinegar
		water	*
693.6	ml/g	pork tenderloin two whole, about 12 ounces each
59	ml	soy sauce, tamari
30	ml	red wine dry
15	ml	brown sugar
15	ml	honey
10	ml	food coloring red, optional	*
2.5	ml	cinnamon ground
1	clove	garlic crushed
1	each	scallions, spring or green onions

These buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or in sets of two of three tiers.

For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan.

Bamboo steamer imparts flavor to recipe; aluminum Chinese steamer may be used.

Combine hoisin sauce, oyster sauce, soy sauce and sesame oil.

Chop pork and onions finely.

Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger and garlic in the oil 1 minute.

Stir in hoisin mixture.

Cook and stir two minutes.

Combine ½ cup of the water and the constarch.

Blend into hoisin mixture.

Cook and stir until liquid boils.

Reduce heat to medium and simmer 2 minutes.

Stir in pork and onions.

Remove from heat.

Cool completely.

Combine flour, baking powder and salt in large bowl.

Cut or rub in shortening until mixture resembles bread crumbs.

Combine remaining ¾ cup of the water and the vinegar.

Mix water-vinegar into flour until dough sticks together.

Shape dough into ball.

Knead on lightly floured surface 6 or 8 times.

Cover with plastic wrap and let stand 20 minutes.

Uncover and knead 4 or 5 more times.

Divide dough into 12 equal portions.

Shape each portions into a smooth ball.

Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter.

Brush around edges lightly with water.

Spoon a heaping tablespoon of pork mixture onto center of each circle.

Carefully pinch edges together to seal dough around filling.

Bring the two ends of dough over the seam and pinch together.

Cut waxed paper into twelve 5-inch squares.

Brush one side of paper lightly with oil.

Place a bun, seam side down, on each square.

Place buns with paper in single layer on steamer rack over boiling water.

Cover and steam buns until done about 20 minutes.

Barbecued Pork:

Remove and discard fat from meat.

Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion in large bowl.

Add pork, turning tenderloins to coat completely.

Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionaly.

Drain pork, reserve marinade.

Place pork on wire rack over baking pan.

Bake in preheated 350℉ (180℃). oven until done, about 45 minutes.

Turn and baste frequently during baking.

Remove pork from oven. Cool. Cut into diagonal slices.