| 1 | Note: these buns are cooked in bamboo steamers which are available in chinese and specialty gourmet cookware stores. |
| 2 | The round steamers can be pruchased in various sizes separately or in sets of two of three tiers. |
| 3 | For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan. |
| 4 | The above is quoted directly from a section connected to the recipe. |
| 5 | This is my own note. |
| 6 | I do not like the flavor that a bamboo steamer imparts to recipes; therefore, i bought an aluminum chinese steamer. |
| 7 | Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. |
| 8 | Chop pork and onions finely. |
| 9 | Heat vegetable oil in wok or fry pan over high heat. |
| 10 | Stir-fry ginger and garlic in the oil 1 minute. |
| 11 | Stir in hoi sin mixture. |
| 12 | Cook and stir two minutes. |
| 13 | Combine ?cup of the water and the constarch. |
| 14 | Blend into hoi sin mixture. |
| 15 | Cook and stir until liquid boils. |
| 16 | Reduce heat to medium and simmer 2 minutes. |
| 17 | Stir in pork and onions. |
| 18 | Remove from heat. |
| 19 | Cool completely. |
| 20 | Combine flour, baking powder and salt in large bowl. |
| 21 | Cut or rub in shortenilng until mixture resembles bread crumbs. |
| 22 | Combine remaining ?cup of the water and the vinegar. |
| 23 | Mix water-vinegar into flour until dough sticks together. |
| 24 | Shape dough into ball. |
| 25 | Knead on lightly floured surface 6 or 8 times. |
| 26 | Cover with plastic wrap and let stand 20 minutes. |
| 27 | Uncover and knead 4 or 5 more times. |
| 28 | Divide dough into 12 equal portions. |
| 29 | Shape each portions into a smooth ball. |
| 30 | Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter. |
| 31 | Brush around edges lightly with water. |
| 32 | Spoon a heaping tablespoon of pork mixture onto center of each circle. |
| 33 | Carefully pinch edges together to seal dough around filling. |
| 34 | Bring the two ends of dough over the seam and pinch together. |
| 35 | Cut waxed paper into twelve 5-inch squares. |
| 36 | Brush one side of paper lightly with oil. |
| 37 | Place a bun, seam side down, on each square. |
| 38 | 6.place buns with paper in single layer on steamer rack over boiling water. |
| 39 | Cover and steam buns until done about 20 minutes. |
| 40 | Yield: 1 dozen barbecued pork: Remove and discard fat from meat. |
| 41 | Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion in large bowl. |
| 42 | Add pork, turning tenderloins to coat completely. |
| 43 | Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionaly. |
| 44 | Drain pork, reserve marinade. |
| 45 | Place pork on wire rack over baking pan. |
| 46 | Bake in preheated 350 °F. |
| 47 | Oven until done, about 45 minutes. |
| 48 | Turn and baste frequently during baking. |
| 49 | Remove pork from oven. |
| 50 | Cool. |
| 51 | Cut into diagonal slices. |
