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INGREDIENTS

4 tb Sugar
1 ds Salt
8 Dried mushrooms; up to 10
2 ts Active dry yeast
1 1/2 c Chinese bbq pork; chopped
1/3 c Warm water; (110 degrees f)
FILLING
1/2 c Minced green onions;
2 Garlic ; minced
1/2 c Water
2 tb Vegetable oil
2 1/2 cups all-purpose flour;
4 ts Hoisin sauce
4 ts Oyster sauce
1 tb Sugar
DOUGH
1 Egg yolk; lightly beaten
1/2 c Warm milk; (110 degrees f)
2 ts Cornstarch; mixed with 1

Servings

INSTRUCTIONS

Sweet, soft toasty-brown buns surround a tangy barbecued pork filling. Makes 12 buns. Cooking time: 30 minutes. Preparation : In a large bowl, dissolve 2 tablespoons of the sugar in milk and water. Sprinkle yeast over top of the milk mixture and let stand at room temperature for 10 minutes or until frothy. Gradually mix in remaining 2 tablespoons sugar, flour, and salt. On a lightly floured surface, knead dough for about 5 minutes 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 area for about 1 hour or until doubled. Meanwhile, soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; coarsely chop caps. Set aside. Cooking 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 long cylinder. Cut cylinder crosswise into 1-inch pieces. Shape each piece into a ball; let rest for 5 minutes. 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 tablespoon 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 enough room for rising. Cover with a damp cloth and let rise in a warm place for about 30 minutes or until light and puffy. Brush tops of buns with egg yolk. Let rise for 15 more minutes. Bake in a 350 degree F oven for 18 to 20 minutes or until golden brown. Tips: Traditionally, these buns are steamed over boiling water, pleated side up, for 12 to 15 minutes rather than baked. Follow the same procedure for preparing dough except do not brush tops of buns with egg yolk. Try other fillings, such as minced chicken, pork or shrimp. Recipe by: Martin Yan Posted to MC-Recipe Digest by "Mega-bytes" on Feb 22, 1998

NOTES

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Baked Pork Buns

4 tb Sugar 
1 ds Salt 
8  Dried mushrooms; up to 10 
2 ts Active dry yeast 
1 1/2 c Chinese bbq pork; chopped 
1/3 c Warm water; (110 degrees f) 
  FILLING 
1/2 c Minced green onions; 
2  Garlic minced
1/2 c Water 
2 tb Vegetable oil 
2  1/2 cups all-purpose flour; 
4 ts Hoisin sauce 
4 ts Oyster sauce 
1 tb Sugar 
  DOUGH 
1  Egg yolk; lightly beaten 
1/2 c Warm milk; (110 degrees f) 
2 ts Cornstarch; mixed with 1

Sweet, soft toasty-brown buns surround a tangy barbecued pork filling.  Makes 12 buns. Cooking time: 30 minutes.    Preparation :    In a large bowl, dissolve 2 tablespoons of the sugar in milk and water.  Sprinkle yeast over top of the milk mixture and let stand at room  temperature for 10 minutes or until frothy. Gradually mix in remaining 2  tablespoons sugar, flour, and salt. On a lightly floured surface, knead  dough for about 5 minutes 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 area for about 1 hour or until doubled. Meanwhile, soak mushrooms  in enough warm water to cover for 30 minutes; drain. Cut off and discard  stems; coarsely chop caps. Set aside. Cooking    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 long cylinder. Cut cylinder crosswise into  1-inch pieces. Shape each piece into a ball; let rest for 5 minutes. 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  tablespoon 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 enough room for rising. Cover with a damp cloth and  let rise in a warm place for about 30 minutes or until light and puffy.  Brush tops of buns with egg yolk. Let rise for 15 more minutes.    Bake in a 350 degree F oven for 18 to 20 minutes or until golden brown.  Tips: Traditionally, these buns are steamed over boiling water, pleated  side up, for 12 to 15 minutes rather than baked. Follow the same procedure  for preparing dough except do not brush tops of buns with egg yolk. Try  other fillings, such as minced chicken, pork or shrimp.    Recipe by: Martin Yan    Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on  Feb 22, 1998

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Nutrition

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Serving Size: 1 Serving (375g)
Recipe Makes: 1 Servings

Calories: 1124
Calories from Fat: 194 (17%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 5.5g
Cholesterol 0.6mg		0 %
Sodium 1031.9mg		36 %
Potassium 1203.3mg		32 %
Total Carbohydrate 223.9g		66 %
	Dietary Fiber 12.8g	51 %
	Sugars, other 211.1g
Protein 23.1g		33 %
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Calories per serving: 1124

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