CHINESE STEAMED PORK BUNS

FOR THE PORK MIXTURE:
2 tbsp hoi sin sauce
1 1/2 tbsp oyster sauce
1 1/2 tbsp soy sauce
1/2 tsp sesame oil
8 oz barbecued pork (recipe follows)
4 green onions
2 tbsp vegetable oil
2 tsp grated pared fresh ginger
1 clove garlic, crushed
1 1/4 cup water
1 tbsp cornstarch
FOR THE DOUGH:
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening or lard
1 tsp white vinegar
water

TO PREPARE THE PORK MIXTURE:
Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and onions finely. Set aside.

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

Stir in hoi sin mixture. Cook and stir 2 minutes.

Combine 1/2 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.

TO PREPARE THE DOUGH:
Combine flour, baking powder and salt in large bowl. Cut or rub in shortening until mixture resembles bread crumbs. Combine remaining 3/4 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.

TO FILL AND COOK THE BUNS:
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

2 whole pork tenderloins, about 12 ounces
1/4 cup soy sauce
2 tbsp dry red wine
1 tbsp brown sugar
1 tbsp honey
2 tsp red food coloring (optional)
1/2 tsp ground cinnamon
1 clove garlic, crushed
1 Green onion

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 occasionally.

Drain pork, reserve marinade. Place pork on wire rack over baking pan.

Bake in preheated 350 degree F. oven until done, about 45 minutes. Turn and baste frequently during baking. Remove pork from oven. Cool. Cut into diagonal slices.

Makes 1 dozen buns
Adapted from source: Chinese Cooking Class Cookbook