Recipe - Chinese Roast Pork Buns

ROAST PORK
One fourth cup Firmly packed brown sugar
One fourth cup Ketchup
2 tablespoon Soy sauce
2 tablespoon Hoisin sauce
1 tablespoon Dry sherry
1 Garlic clove; minced
1 One half pound Pork steaks (One half inch thick)

SAUCE
1 tablespoon Cornstarch
1 tablespoon Dry sherry
1 tablespoon Peanut oil or vegetable oil
One half cup Chopped onion
One half cup Whopped water chestnuts
1 tablespoon Soy sauce
1 tablespoon Hoisin sauce
One half cup Chicken broth

PASTRY
1 cn (17.3 oz) large refrigerated
buttermilk biscutis

GLAZE
1 teaspoon Sugar
1 teaspoon Water
1 Egg white

Heat oven to 375F. Line broiler pan with foil. In blender container or food
processor bowl with metal blade, combine all roast pork ingredients except
pork; blend until smooth.* Generously brush both sides of the pork steaks,
reserving remaining basting sauce. Place pork steaks on foillined broiler
pan. Bake at 375F for 30 minutes. Remove pork from oven. Brush both sides
of steaks with remaining basting sauce. Bake un additional 10 to 20 minutes
or until no longer pink in the center. Remove from oven; cool (leave the
oven on). Remove meat from bone; finely chop. Set aside. In small bowl,
combine cornstarch and 1 Tbsp sherry; blend well. Heat oil in wok or large
skillet over high heat. Add onion and water chestnuts; cook and stir 2 to 3
minutes or until onion begins to brown. Add 1 Tbsp soy sauce and 1 Tbsp
hoisin sauce; stir to coat. Add broth. Stir in cornstarch mixture; cook and
stir until mixture begins to thicken. Remove from heat; stir in pork.**
Separate dough into 8 biscuits. On lightly floured surface, press or roll
each biscuit into 5inch circle. Place about 1/3 cup pork mixture in center
of each biscuit. Gathering up edges, twist and pinch to seal. Place seam
side down on ungreased cookie sheet. In small bowl, beat glaze ingredients
until well blended; brush over buns. Bake at 375F for 14 to 18 minutes or
until golden brown.

*TIP: Mixture also can be blended in small bowl with wire whisk. **At this
point, pork mixture can be covered and refrigerated. Heat until warm before
making sandwiches.

NOTES : BakeOff Contest 36, 1994 Prize Winner "Pillsbury Best of the
BakeOff Cookbook"
Recipe by: Wayne Hu West Bloomfield, Michigan

Posted to BakeryShoppe Digest V1 #183 by Sean Coate swcoate@peganet.com
on Aug 06, 1997