Recipe - Steamed Pork Buns

2 tablespoon Hoi sin sauce
1 One half tablespoon Oyster sauce
1 One half tablespoon Soy sauce
One half teaspoon Sesame oil
8 ounce Barbecued Pork
4 Green onions
2 tablespoon Vegetable oil
2 teaspoon Grated pared fresh ginger
Root
1 Clove garlic, crushed
1 One fourth cup Water
1 tablespoon Cornstarch
3 cup Allpurpose flour
1 tablespoon Baking powder
One half teaspoon Salt
One fourth cup Vegetable Shortening or lard
1 teaspoon White vinegar
Water

BARBECUED PORK
2 Whole pork tenderloins,
About 12 ounces
One fourth cup Soy sauce
2 tablespoon Dry red wine
1 tablespoon Brown sugar
1 tablespoon Honey
2 teaspoon Red food coloring,
If desired
One half teaspoon Ground cinnamon
1 Clove garlic, crushed
1 Green onion

NOTE: these buns are cooked in bamboo steamers which are available in
Chinese and specialty gourmet cookware stores. The round steamers can be
purchased 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.

The above is quoted directly from a section connected to the recipe. This
is my own note. I do not like the flavor that a bamboo steamer imparts to
recipes; therefore, I bought an aluminum Chinese steamer. 1. Combine hoi
sin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and onions
finely.

2. Heat vegetable oil in wok or fry pan over high heat. Stirfry ginger and
garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir two
minutes. Combine One half cup of the water and the cornstarch. Blend into hoi
sin 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.

3. Combine flour, baking powder and salt in large bowl. Cut or rub in
shortening until mixture resembles bread crumbs. Combine remaining Three fourths cup
of the water and the vinegar. Mix watervinegar 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.

4. 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.

5. Cut waxed paper into twelve 5inch squares. Brush one side of paper
lightly with oil. Place a bun, seam side down, on each square.

6.Place buns with paper in single layer on steamer rack over boiling water.
Cover and steam buns until done about 20 minutes.

Yield: 1 dozen

BARBECUED PORK:

1. Remove and discard fat from meat.

2. 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 occasionally.

3. Drain pork, reserving marinade. Place pork on wire rack over a baking
pan.

4. Bake in preheated 350 degree F. oven until done, about 45 minutes. Turn
and baste frequently during baking.

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini