Pork Filled Buns
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Cooking oil||1 Tablespoon|
|Finely chopped onion||2 Tablespoon|
|Garlic clove||1 Small, minced|
|Chopped oven barbecued pork||3⁄4 Cup (12 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Grated gingerroot||1⁄2 Teaspoon|
In small mixer bowl combine 2 cups of the flour and the yeast.
In small saucepan heat milk just till warm (115-120°).
Stir together warm milk, the 1 tablespoon sugar, 1 tablespoon oil, and salt.
Add milk mixture to flour in bowl; beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately soft dough.
Knead on lightly floured surface till smooth and elastic (5 to 8 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in warm place till double (45 to 60 minutes).
Punch down; turn out on lightly floured surface.
Shape into 10 balls.
Cover; let rest 5 minutes.
Meanwhile, cook onion and garlic in 1 tablespoon hot oil till onion is tender but not brown.
Add Oven Barbecued Pork; cook and stir till heated through.
Stir water and soy sauce into cornstarch; add the 2 teaspoons sugar and ginger-root.
Add to pork mixture.
Cook and stir till thickened; remove from heat.
On lightly floured surface, roll each ball of dough to a 3 1/2-inch circle.
Place a rounded tablespoon of pork mixture in center of each dough circle.
Bring edges of dough up around filling, stretching a little till edges just meet; pinch to seal.
Meanwhile, overhigh heat, bring water for steaming to boiling.
Place buns, seam side down, on lightly greased steamer racks so sides don't touch; do not let rise.
Place steamer rack over boiling water.
Cover steamer; steam buns 15 to 17 minutes.