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Barbecued Pork Bao |
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Serves: 10 Print this RecipeServing Size: 2 appetizers 1 tablespoon cornstarch 1 tablespoon cold water 2 tablespoons vegetable oil 2 cups chopped Barbecued pork (see Appetizers & Cold Dishes) 2 tablespoons oysters sauce 1/2 cup chicken broth (see Soups) 1 cup milk 1/4 cup sugar 1 tablespoon shortening 1/4 teaspoon salt 1 package active dry yeast 2 tablespoons warm water (105 to 115°) 1 egg white 3 to 3 1/2 cups all-purpose flour Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Mix cornstarch and 1 tablespoon water. Heat wok until very hot. Add vegetable oil; tilt wok to coat sides. Add Barbecued Pork; stir-fry 30 seconds. Stir in oyster sauce. Stir in broth; heat to boiling. Stir cornstarch mixture into pork mixture. Cook and stir about 10 seconds or until thickened. Cover and refrigerate. Scald milk in 1-quart saucepan. Stir in sugar, shortening and salt until shortening is melted. Cool to lukewarm. Dissolve yeast in 2 tablespoons water. Stir yeast and egg white into milk mixture. Pour milk mixture over 3 1/4 cups of the flour in medium bowl; stir until smooth. Mix in enough remaining flour to make a stiff dough that is easy to handle. Turn dough onto lightly floured surface; knead about 4 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.) Punch down dough; divide into 20 pieces. Roll or pat each piece into 3 1/2-inch circle. Place 1 tablespoon pork mixture in center of circle. Bring edge up around filling; twist to seal. Place on 3-inch square of waxed paper. Repeat with remaining circles. Cover; let rise in warm place 30 minutes. Place 5 or 6 bao 1/2 inch apart on heatproof plate on rack in steamer; cover and steam over boiling water 12 minutes. Repeat with remaining bao. (Add boiling water if necessary.) Remove waxed paper squares immediately. Makes 20 bao. **Serve these filled yeast rolls for breakfast or lunch as well as for appetizers, or for an after-school snack as they do in China. Bao are convenient for picnics too, because they can be wrapped in foil and "steamed" over a grill or even an open fire. You can make, cover and refrigerate them up to 2 days ahead, or freeze as long as 2 months. Steam refrigerated bao 5 minutes, frozen bao for 30. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Barbecued Pork Bao is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chicken Wing Drumsticks Barbecued Chicken Wings Cold Chicken with Hot Sauce Sesame Chicken Wings Barbecued Ribs Barbecued Pork Barbecued Pork Bao Pot Stickers Sichuan Chicken Dumplings Pork Dumplings Crabmeat Puffs Stir-Fried Wontons With Sichuan Sauce Egg Rolls Chilled Spring Rolls Crispy Scallops Shrimp Toast Hot Mustard Plum Sweet-and-Sour Sauce Red Sweet-and-Sour Sauce Crabmeat Salad Chicken-Pineapple Salad Chinese Chicken Salad Chicken-Papaya Salad Pineapple Salad With Barbecued Pork Marinated Broccoli Lotus Root Salad Bean Sprout Salad Toasted Sesame Seed Spinach With Plum Sauce Dressing Marinated Mushrooms and Cucumbers Plum Sauce Dressing Gingered Pineapple Dressing |
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