Chinese Pork Buns
By: Iris Naseth
Published: Tuesday, December 1, 2009 - 2:02am

Ingredients




1 tablespoon  sugar
1/2 pound barbecued pork
1 1/2 tablespoons hoison sauce
1 1/2 tablespoons dark soy sauce
1 1/2 tablespoons oyster sauce
2 1/2 tablespoons water
2 tablespoons corn starch
1 1/2 teaspoons sesame oil
12 pieces wax paper (3x3")
4 cloves garlic, minced
1 teaspoon ginger root, peeled and finely grated
1/4 cup onion, chopped
1 Package previously made Dia-bao

Preparation

1 Combine all ingredients but water and corn starch into a mixing bowl. 2 Preheat wok to ~ med-hi. 3 Pour sesame oil into wok, swirling until thoroughly coated. 4 Pour mixing bowl contents into wok. 5 Cook until light brown. 6 Add corn starch and water to wok contents 7 Continue cooking until medium brown 8 Pour wok contents into bowl 9 Chill in fridge for 3 hours 10 Roll Dia-Bao into cylinder (1.25" diameter, 14" long) 11 Cut into 10-12 equally sized pieces 12 Roll each piece into ball 13 Flatten each ball onto a piece of wax paper, each piece being roughly the same size as the paper. 14 Take bowl out of fridge 15 Place equal portion of meat into center of each dia-boa dough piece. 16 Fold edges of dough around meat, forming into a bun. 17 Place each bun (while on paper) into bamboo steamer on high heat. 18 Steam for 10 minutes