Ham Bao (Pork filled buns)
Diana's recipe.Ingredients
| 1 pkg | yeast |
| 1 C | warm water |
| 1/3 C | sugar |
| 2 T | oil |
| 1 t | salt |
| 3 1/4 C | flour (approximate measurement) |
| PORK | FILLING |
| 1 1/2 lbs | pork cut into 1/2" cubes |
| 1 | medium onion chopped |
| 2 cloves | garlic |
| 1/2 t | fresh ginger |
| PLACE | IN BOWL |
| 2 t | sugar |
| 1 T | cornstarch |
| 2 T | soy sauce |
| 1 T | sherry |
| 1/4 C | water |
Preparation
Dissolve
yeast in water; blend in sugar, oil, and salt.
Let stand in a warm place until bubbly.
Add 3 1/4 C flour and mix until dough holds together.
Place on a lightly floured board; knead until smoooth and
elastic. Place in a greased
bowl, cover, and let rise in a warm place until doubled.
Knead
for 1 minute. Roll out and
cut into 12 equal pieces. Roll
each piece into a 4 1/2" round; press edges to make them slightly
thinner than rest of round. Place
2 T of filling on each round. Pull
edges of dough up around filling; twist to seal.
Place each bun, sealed side down, on a 3" square of foil. Cover and let rise in a warm place until puffy and light. Set in a steamer over boiling water. Cover and steam until tops are glazed and smooth (12 min). (Pork filling follows.)
Pork Filling:
Heat 1 T oil in wok over high heat. Add pork and stir-fry until browned. Add onion, garlic & ginger and fry until soft. Stir cornstarch mixture, then add. Cook, stirring until sauce boils & thickens. Let cool.