CHINESE PORK-FILLED BUNS

Chinese Pork-Filled Buns image

Provided by tootsie in Pacific

Time 2h15m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 19

1 tablespoon dried yeast
1 cup warm water (about 110F)
1/3 cup sugar
2 tablespoons salad oil
3 1/4 cups all-purpose flour
2 tablespoons butter, melted
1 1/2 lbs lean pork, boneless cut in 1/2-inch cubes
1 onion, finely choped
2 garlic cloves, minced
1 tablespoon ginger, grated
2 teaspoons sugar
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 tablespoon hoisin sauce
1/2 teaspoon sesame oil
1/4 cup water

Steps:

In a large bowl, dissolve yeast in water; blend in sugar and oil. Let stand in a warm place until bubbly (about 15 minutes).
Add flour mixed with the salt and mix until dough holds together. This can be done in a heavy duty mixer with the dough hook or kneaded by hand for 8 to 10 minutes.
Place in a greased bowl, cover, and let rise until doubled in bulk (about 1 hour and 15 minutes).
Meanwhile prepare the pork filling:.
Combine the pork with garlic, ginger, sugar and soy sauce.
Heat a fry pan or wok to medium high, add some oil and fry pork and onion until cooked through, turning down heat if necessary. Add the cooking sauce and cook until bubbling and hot.
Cool completely.
Turn dough out on floured board and knead for 1 minute. Divide into 12 even balls. With your hands make the dough ball into a 4 1/2" round, making the edges thinner then the rest of the round.
Place about 2 tbs. filling in center of each round. Pull edges of dough up around filling and twist to seal. Place seam side down on a baking tray. Cover and let rise about 30 minutes.
Meanwhile preheat oven to350F and when puffy and light, brush with melted butter and bake for about 15 minutes.