---------- Recipe via Meal-Master (tm) v8.02
Title: CHINESE ROAST PORK BUNS (BAU BUNS)
Categories: None
Yield: 1 servings
------------------------ROAST PORK------------------------
1/4 c Firmly packed brown sugar
1/4 c Ketchup
2 tb Soy sauce
2 tb Hoisin sauce
1 tb Dry sherry
1 Garlic clove, minced
1 1/2 lb Pork steaks (1/2-inch thick)
---------------------------SAUCE---------------------------
1 tb Cornstarch
1 tb Dry sherry
1 tb Peanut oil
1/2 c Chopped onion
1/2 c Chopped water chestnuts
1 tb Soy sauce
1 tb Hoisin sauce
1/2 c Chicken broth
1 17.3 oz can Pillsbury
-Grands Refrigerated
-Buttermilk Biscuits
---------------------------GLAZE---------------------------
1 ts Sugar
1 ts Water
1 Egg white
Heat the oven to 375 degrees. Line a broiler pan with
foil. In blender container or food processor, combine
all roast pork ingredients except pork. Blend until
smooth. Generously brush both sides of the the pork
steaks, reserving the remaining sauce. Place the pork
steaks on the foil-line pan; bake 30 minutes. Brush
both sides of pork with remaining sauce and bake 10 to
20 minutes more until tender. Let cool. Finely chop
the meat.
In a small bowl, combine cornstarch and sherry. Blend
well. Heat the oil in a wok and stir-fry onion and
water chestnuts until the onion begins to brown. Add
soy and hoisin; stir to coat. Add the chicken broth
and stir in the cornstarch mixture. Cook and stir
until thickened. Remove from heat; stir in pork.
Separate the dough into 8 biscuits. Press or roll
each into a 5-inch circle on a lightly floured
surfance. Place about 1/3 cup of the pork mixture in
the center and gather up the edges, pinch and twist to
seal. Place seam side down on an ungreased cookie
sheet. In a small bowl, beat the glaze ingredients
until blended; brush over buns. Bake at 375 until
golden brown. 8 sandwiches.
Leah Smith [email protected]
-----
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