===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (11:58)             Number: 331
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Steamed Buns With Pork Fi      Conf: (37) Home Cooki
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          Steamed Buns with Pork Filling

          1/2 lb. chinese barbecued pork
            diced
          1/4 c. chopped green onions
          1 T. brown bean sauce
          1 T. oyster sauce
          1 T. hoisin sauce
          1 T. sugar
          1/2 t. five spice powder
          2 T. peanut oil
          1/2 c. diced bamboo shoots
          1/3 c. water
          2 T. water mixed with 1 Tbsp.
            cornstarch
          1 t. oriental sesame oil
          1 T. chopped fresh coriander
          Basic Steamed Bread:
          4 c. unbleached flour
          1 t. salt
          1/4 c. sugar
          1 T. active dry yeast
          1 1/2 c. lukewarm water (110-115
            degrees)
          2 T. peanut oil

          Prepare the bread dough first.  In a bowl, combine the
          flour and salt.  Dissolve the sugar and yeast in water
          until yeast bubbles.  Add oil to yeast mixture and slowly
          add to flour, blending well with chopsticks or fork.  Turn
          out onto a lightly floured board and knead 15 minutes or
          until smooth and elastic.  Place in a greased bowl, cover
          with dampened tea towel and let rise in warm place for 60
          to 90 minutes or until double in bulk.  Turn out onto a
          floured board and knead 2 or 3 minutes.  NOW, prepare meat
          by combining barbecued pork, onions, brown bean sauce,
          oyster sauce, hoisin sauce, sugar and five spice powder.
          Heat peanut oil in a wok or skillet and stir fry meat
          mixture and bamboo shoots for 30 seconds.  Add the 1/3 cup
          of water.  Bring just to a boil, mix water with cornstarch
          and add to the pan to thicken juices.  Remove from heat
          and blend in the sesame oil and chopped coriander.  Cool.
          Divide the bread dough into 16 pieces.  Roll out each
          piece into a 4 inch circle 1/4 inch thick.  Place 1
          tablespoon pork filling in the center and bring the outer
          edges together to enclose filling.  Twist top to seal.
          Place on a 4 inch square of waxed paper and repeat with
          remaining dough.  place in a bamboo steamer on a flat dish
          or pan.  Cover and let rise again 45 minutes until double
          in bulk.  Steam above boiling water for 20 minutes.  serve
          hot.

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