BBQ Pork Filling Serving Size - 15 Prepared By - Rey Recipe Rating
			1/4 lb sliced Chinese barbecue pork or 1/2 lb ground pork, sauteed and drained 1 tablespoon oil 2 scallions, minced (green onions) 1/3 cup water SEASONING: 3 teaspoons soy sauce 2 teaspoons oyster sauce 1 tablespoon sugar 1 tablespoon cornstarch
			Saute the onions and pork briefly in the oil. Add water and seasonings and simmer until the sauce thickens. Spread this filling onto a plate to cool Roll the dough into a long sausage shape and cut into twelve equal pieces. Roll each into a ball and flatten into a circle with your fingers. Place a spoonful of filling in the center and bring the dough up around it. Pinch the dough firmly to join it. Put each bun on a separate piece of parchment or wax paper. At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer. Otherwise, brush each with a little water and set them in a steam basket. Steam over rapidly boiling water for 10 minutes. When steaming, do not crowd the pastries. If necessary steam them in batches.