Ingredients
2 tbsp hoi sin sauce
1 1/2 tbsp oyster sauce
1 1/2 tbsp soy sauce
1/2 tsp sesame oil
8 oz barbecued pork
4 green onions
2 tbsp vegetable oil
2 tsp grated pared fresh ginger
1 clove garlic, crushed
1 1/4 cup water
1 tbsp cornstarch
3 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening or lard
1 tsp white vinegar
1 water
2 whole pork tenderloins,
1 about 12 ounces
1/4 cup soy sauce
2 tbsp dry red wine
1 tbsp brown sugar
1 tbsp honey
2 tsp red food coloring,
1 if desired
1/2 tsp ground cinnamon
1 clove garlic, crushed
1 green onion
Directions
NOTE: these buns are cooked in bamboo steamers which are available in
Chinese and specialty gourmet cookware stores. The round steamers can
be pruchased in various sizes separately or in sets of two of three
tiers. For cooking, the covered steamer(s) is (are) placed over
boiling water in a wok or large saucepan. The above is quoted
directly from a section connected to the recipe. This is my own
note. I do not like the flavor that a bamboo steamer imparts to
recipes; therefore, I bought an aluminum Chinese steamer.
1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil.
Chop pork and onions finely.
2. Heat vegetable oil in wok or fry pan over high heat. Stir-fry
ginger and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook
and stir two minutes. Combine 1/2 cup of the water and the constarch.
Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce
heat to medium and simmer 2 minutes. Stir in pork and onions. Remove
from heat. Cool completely.
3. Combine flour, baking powder and salt in large bowl. Cut or rub in
shortenilng until mixture resembles bread crumbs. Combine remaining
3/4 cup of the water and the vinegar. Mix water-vinegar into flour
until dough sticks together. Shape dough into ball. Knead on lightly
floured surface 6 or 8 times. Cover with plastic wrap and let stand
20 minutes.
Uncover and knead 4 or 5 more times. Divide dough into 12 equal
portions.
Shape each portions into a smooth ball.
4. Roll each ball of dough on lightly floured surface into a circle
5 to 6 inches in diameter. Brush around edges lightly with water.
Spoon a heaping tablespoon of pork mixture onto center of each
circle. Carefully pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch together.
5. Cut waxed paper into twelve 5-inch squares. Brush one side of
paper lightly with oil. Place a bun, seam side down, on each square.
6.Place buns with paper in single layer on steamer rack over boiling
water. Cover and steam buns until done about 20 minutes. Yield: 1
dozen BARBECUED PORK: 1. Remove and discard fat from meat.
2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon,
garlic and onion in large bowl. Add pork, turning tenderloins to coat
completely. Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionaly.
3. Drain pork, reserve marinade. Place pork on wire rack over
baking pan.
4. Bake in preheated 350 degree F. oven until done, about 45 minutes.
Turn and baste frequently during baking.
5. Remove pork from oven. Cool. Cut into diagonal slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER
GUIDE
Servings: 12 servings
Chinese Steamed Pork Buns Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads; Chinese; Meat
The History of Recipes
We can track the history of written recipes way back into antiquity, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, these, old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs made use of many different aromatic flavours, including a few that are still present in modern kitchens such as bay, mint and dill. During the following few hundred years, the rich and powerful families of Europe strove to offer the most exotic banquets, and consequentially the best chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cookery publications are greatly in demand mostly due to better eduction, people having increased spare time and having more disposable income. |
We hope you enjoy this Chinese Steamed Pork Buns recipe.
