How to Make Chinese Steamed Buns With BBQ Pork Filling

Directions ::

Mix together pork, barbecue sauce, shallots, flour, chicken stock,
soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
Prepare dough for Chinese Steamed Buns.
Shape dough into balls. Roll each out into a circle, (like Won-Ton
wrappers). Put 1 tablespoonful of prepared meat mixture in the
center of each circle, and wrap dough around filling. Place seams
down onto wax paper squares. Let stand until doubled, about 30
minutes.
Bring water to a boil in wok, and reduce heat to medium; the water
should still be boiling. Place steam-plate on a small wire rack in the
middle of the wok. Transfer as many buns on wax paper as will
comfortably fit onto steam-plate leaving 1 to 2 inches between the
buns. At least 2 inches space should be left between steam-plate
and the wok. Cover wok with lid. Steam buns over boiling water for
15 to 20 minutes.
REMOVE LID BEFORE you turn off heat, or else water will drip back
onto bun surface and produce yellowish "blisters" on bun surfaces.
Continue steaming batches of buns until all are cooked.

Ingredients ::

1/2 pound boneless pork loin roast
1/2 cup barbecue sauce
3 tablespoons shallots, chopped
1/3 cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

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