24 buns
1 package dry yeast
1 tablespoon sugar
1¼ cups lukewarm water
31/2 to 4 cups flour
2 tablespoons oil
4 scallions, minced
1 clove garlic, crushed
3 cups minced roast pork
2 teaspoons sugar
2 tablespoons soy sauce 1 tablespoon sherry
1½ tablespoons cornstarch
dissolved in
3 tablespoons chicken broth
Methods
Sprinkle yeast and sugar over 1/4 cup lukewarm water and stir to dissolve. Let stand 10 minutes. Add remaining 1 cup lukewarm water and mix well. Add the flour 1/2 cup at a time until approximately 3 cups have been added. Turn the dough out onto a floured board and knead the dough, incorporating as much of the additional flour as is necessary to keep it from sticking to the board and your hands. Continue to knead until the dough is smooth and satiny, about 7 minutes. Place the dough in an oiled bowl, cover with a towel and let rise until doubled in bulk (1 to 2 hours depending on the warmth of your kitchen). Meanwhile prepare the filling. Heat the oil in a wok. Stir fry the scallion and garlic for 1 minute. Add the pork and stir fry until heated through. Add the sugar, soy sauce and sherry and stir to blend. Add the dissolved cornstarch and stir until thickened. Set the mixture aside to cool. Punch the dough o and knead on the floured board 3 minutes. Shape into a log about 2 inches in diameter .Cut the dough into 24 equal poi Roll each piece into at about 3 to 3½ inches is diameter. Divide the filling into 24 portions and place 1 portion in the center of each rod dough. Pull the sides of tic dough up around the filling and
pinch the edges together 0 the palms of your hands. shape the buns into neat, round balls. Place on pieces of waxed paper, cover with a cloth and rise 20 minutes. Place the buns in a steamer on their pieces of waxed paper and steam 20 minutes or until gloss and smooth. These buns max is made ahead and reheated again steaming again for a few minutes.
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Tags: All Recipes, chicken broth, chinese cooking, chinese dishes, chinese meals, chinese patties, chinese recipes, cook recipes, cornstarch, dry yeast, flour, garlic, great cuisine, meat poultry, roast pork, soy sauce, steamed buns, sugar