Baked Pork Buns

  1. In a large bowl, dissolve 2 Tbs. of the sugar in milk and water. Sprinkle yeast over top of the milk mixture and let stand at room temperature for 10 minute or until frothy. Gradually mix in remaining 2 Tbs. sugar, flour, and salt. On a lightly floured board, knead dough for about 5 minute or until smooth and elastic. Shape into a ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a warm place for 1 hour or until doubled. Meanwhile, soak mushrooms in enough warm water to cover for 30 min; drain. Cut off and discard stems; coarsely chop caps. Set aside. place wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add green onions, garlic, and mushrooms; stir-fry for 1 minute Stir in water, hoisin sauce, and sugar; mix well. Add cornstarch solution and cook, stirring until sauce boils down and thickens. Add pork, mix well. Remove from heat and let cool. Punch down dough, then roll on a lightly floured surface into a 12-inch cylinder. Cut cylinder crosswise into 1-inch pieces. Shape each piece into a ball; let rest for 5 minute To shape each dumpling, flatten each one ball with a rolling pin to make a 4-6-inch circle, keeping dough covered to prevent drying. Place one heaping Tbs. of filling in the center of each circle. Gather the edges of the circle over the filling; close top by pleating, pinching and twisting edges together. Place buns, pleated side down, on a baking sheet, allowing enough room for rising. Cover with a damp cloth and let rise in a warm place for about 30 minute or until light and puffy. Brush tops of buns with egg yolk. Let rise for 15 more minute Bake in a 350* oven for 18-20 minute or until golden brown.

dough, sugar, warm milk, warm water, yeast, flour, salt, filling, mushrooms, oil, green onion, garlic, water, hoisin sauce, oyster sauce, sugar, cornstarch, water, chinese barbecue pork, egg yolk

Taken from www.food.com/recipe/baked-pork-buns-357253 (may not work)

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