Recipe

		BBQ Pork Filling
		Serving Size - 15
		Prepared By - Rey
		Recipe Rating	Printer Friendly Recipe

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.