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Ingredients
- 4 Tbsp. sugar
- 1/2 c. hot lowfat milk, (110 degrees f)
- 1/3 c. hot water, (110 degrees f)
- 2 tsp active dry yeast
- 2 1/2 c. all-purpose flour, up to 2
- 1 dsh salt
- 8 x dry mushrooms, up to 10
- 2 Tbsp. vegetable oil
- 1/2 c. chopped green onions, (including tops)
- 2 x cloves garlic, chopped
- 1/2 c. water
- 4 tsp hoisin sauce
- 4 tsp oyster sauce
- 1 Tbsp. sugar
- 2 tsp cornstarch, mixed with 1 Tbsp. water
- 1 1/2 c. chinese bbq pork, minced
- 1 x egg yolk, lightly beaten
Directions
- Sweet, soft toasty-brown buns surround a tangy barbecued pork filling.
- Makes 12 buns.
- Cooking Time: 30 min.
- Preparation :In a large bowl, dissolve 2 Tbsp. of the sugar in lowfat milk and water.
- Sprinkle yeast over top of the lowfat milk mix and let stand at room temperature for 10 min or possibly till frothy. Gradually fold in remaining 2 Tbsp. sugar, flour, and salt. On a lightly floured surface, knead dough for about 5 min or possibly till smooth and elastic. Shape into a ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a hot area for about 1 hour or possibly till doubled. Meanwhile, soak mushrooms in sufficient hot water to cover for 30 min; drain. Cut off and throw away stems; coarsely chop caps. Set aside. Cooking
- Place wok or possibly wide frying pan over high heat till warm. Add in oil, swirling to coat sides. Add in green onions, garlic, and mushrooms; stir-fry for 1 minute. Stir in water, hoisin sauce, and sugar; mix well. Add in cornstarch solution and cook, stirring till sauce boils down and thickens. Add in pork, mix well. Remove from heat and let cold. Punch down dough, then roll on a lightly floured surface into a 12-inch long cylinder. Cut cylinder crosswise into 1-inch pcs. Shape each piece into a ball; let rest for 5 min. To shape each dumpling flatten one ball with a rolling pin to make a 4 to 6-inch circle, keeping dough covered to prevent drying. Place 1 heaping Tbsp. of filing in the center fo each circle (see illustration). Gather the edges of the circle over the filing; close top by pleating, pinching and twisting edges together. Place buns, pleated side down, on a baking sheet, allowing sufficient room for rising. Cover with a damp cloth and let rise in a hot place for about 30 min or possibly till light and puffy. Brush tops of buns with egg yolk. Let rise for 15 more min.
- Bake in a 350 degree F oven for 18 to 20 min or possibly till golden.
- Tips: Traditionally, these buns are steamed over boiling water, pleated side up, for 12 to 15 min rather than baked. Follow the same procedure for preparing dough except don't brush tops of buns with egg yolk. Try other fillings, such as chopped chicken, pork or possibly shrimp.
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