This recipe for Chinese Pork Buns (Shu Pow), by Chris Marco, is from The marco Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Tbsp Hoi Sin Sauce 1 ½ Tbsp Oyster Sauce 1 ½ Tbsp soy Sauce ½ tsp Toasted Sesame Oil 1 Tbsp Cornstarch 8 oz Bar-B-Q Pork Loin Diced into ¼ pieces. 4 Green Onions, Finely Chopped 2 Tbsp Peanut Oil 2 tsp Grated and Peeled Fresh Ginger Root 1 Clove Garlic, Crushed
3 c. Flour ½ tsp Salt 1 Tbsp Baking Powder ¼ c Crisco 1 tsp White Vinegar Water
Combine the Hoi Sin, Oyster Sauce, Soy Sauce and Sesame Oil in a glass. In a skillet put the peanut oil over high heat and Add Ginger and Garlic. Cook 1 minute then add the Hoi Sin Mixture, Cook 2 minutes. Mix ½ c. Of water and the Cornstarch and add to the skillet. Add the Green Onions. Reduce heat to medium and cook 2 minutes. Turn Heat off and add Pork and combine all. Let cool. Combing Flour, Salt and Baking Powder in a bowl. Cut in the Crisco. Mix should look; like sawdust when ready for next step. Mix vinegar and ¾ c. Water and add to the dry ingredients. Mix into a dough. Kneed on a lightly floured surface until smooth and workable. Cover with an upside-down bowl on the counter and let it rest for ½ hour. Take the dough and divide it into 12 equal pieces. Take a piece of the dough and roll it into a circle about 5-6 in diameter. Moisten the outer edge with water and spoon a heaping Tablespoon of the filling in the middle. Gather the edges together in a pleat sealing the filling in the middle of the ball. Flatten the pleat with your fingers.
Cut 12 5 squares from waxed paper and spray them with Pam. Place the Squares in a Bamboo Steamer and put the Pork Bun seam side down on it. (An alternate is to line the steamer with lettuce leaves sprayed with Pam.) Do the rest the same way. Fill a Wok with about 2 of water and place the steamer on the Wok over the water. Turn on the heat to high and steam the Buns for 20 Minutes. When done dump them on a counter, remove the wax paper and put them upright on a rack to cool.
Serve at room temperature or warm in the Microwave.