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Chinese   -   Cantonese Roast Pork Buns   adapted from Cantonese Chinese Cooking by Margaret Leeming

  • 6 Ounces Plain Flour
  • 2 Teaspoons Baking Powder
  • 1 Ounce Oil
  • 1 Teaspoon Sugar
  • 1/2 Cup Milk
  • Flour -- For Dusting Board
  • 6 Sheets Baking Parchment
  • 8 Ounces Roast Pork -- Diced
  • 1 Tablespoon Sugar
  • 1 1/2 Teaspoons Cornstarch
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Hoisin Sauce
  • 6 Tablespoons Water
  • 2 Teaspoons Sesame Oil
Directions combine sugar, cornstarch, soy sauce, hoisin sauce, water and sesame oil. bring to a boil and simmer until syrupy. remove from heat and stir in roast pork. Sift flour and baking powder together, add oil, mix well, add sugar and milk. Mix to a soft dough. Shape dough into a sausage and divide into six equal lengths. roll one length into a ball and flatten into a disk about 5 inches in diameter, place one tablespoon of filling into center of circle, gather up edges and pinch together to seal. Place seal side down on parchment square and repeat.
Steam for 25 minutes or bake in oven for 25 minutes at 375 degrees.
Serves 6
Time to Make 0:00

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