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Steamed Egg Buns Stuffed With Honey Roast Pork & Oyster Sauce

Flavors.of.Asia's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Green onions 3 , finely minced
  Garlic 1 Clove (5 gm), finely minced (large cloves)
  Honey roasted pork 1⁄2 Pound, diced in small pieces
  Oyster sauce 3 Tablespoon
  Medium chinese soy sauce/Japanese soy sauce 1 Tablespoon
  Chicken stock 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄2 Ounce (1/2 heaping teaspoon)
  Sesame seed oil 1⁄2 Teaspoon
  Black pepper 1 Dash
  Honey 1 Tablespoon
  Fresh cilantro leaves 2 Tablespoon, torn
  Rich egg dough 1 (1 recipe)
Directions

To make filling, heat a wok or small skillet over medium heat.
Add oil.
When oil is hot, stir-fry green onions and garlic 10 seconds.
Add pork; cook 30 seconds.
In a small bowl, mix oyster sauce, soy sauce, chicken stock, cornstarch, sesame seed oil, black pepper and honey.
Add to pork mixture.
Stir-fry until mixture thickens, about 1 minute.
Stir in cilantro.
Cool completely.
On a lightly floured surface, shape Rich Egg Dough in a 12-inch-long roll.
Cut in half; cut each half in 6 pieces.
Place pieces of dough, cut sides down, on floured surface.
With fingers, flatten each piece slightly in a rounded shape.
With a Chinese-style rolling pin, roll out each piece of dough in a 4-inch circle.
Chinese rolling method requires use of fingers and palm of 1 hand to push thin rolling pin up to center of dough; do not flatten center.
Roll pin back to edge where rolling began.
At same time, fingers of other hand will be positioned under top portion of dough circle, turning it counterclockwise upon completion of each full roll.
Edges of dough should be thinner than center, which must be strong to support filling.
Spoon 1 tablespoon of filling in center of each dough circle.
Enclose filling by pleating edge until opening is closed; pinch tightly.
Repeat with remaining filling and dough circles.
Cut 12 squares of foil, parchment paper or waxed paper slightly larger than buns.
Lightly oil squares.
Place 1 bun, pleated-side-up, on each square.
Place buns at least 1 inch apart on a steamer tray and cover.
Let rise 20 minutes.
In a wok or deep pot, bring 6 cups water to a boil.
Place tray over boiling water.
Steam buns about 15 minutes or until dough is cooked.
Remove buns from squares.
Cool 5 minutes before cutting.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Steamed

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