Pays for 24 buns steamed pork.
Ingredients:
2 tablespoons of oil
1 green onion, finely chopped
1 garlic clove, finely chopped
1/2 pound of roast pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 spoon of sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken broth
Preparation:
Follow the Basic bun or bread recipe until step 3 (preparation of the dough and let it rest) of the Steamed Bun Dough (bread).
Heat 2 tablespoons of oil in the wok. Fry the green onion and garlic for 30 seconds. Add the meat. Sauté 1 minute. Add the soy sauce, oyster sauce, and sugar. Pour dissolved cornstarch. Sauté until the pork is quickly glazed. Remove to a bowl and let it cool. Over one floured surface, knead 1 minute and roll into a long sausage in the shape of a roll. Cut the roll crosswise into pieces. Flatten each piece with the palm of your hand and a rodillo. Scoop 2 tablespoons of filling in the center of each round. Gather the dough around the filling and fold it along the edges. Bring the folds up and turn safely and firmness. Place each bun in squares in foil in the steam tray. Cover with a towel 1 hour. Remove the towel. Energetically boil steam for 10 minutes. It can be prepared in advance. It can be frozen.
More information - Steamed Bun Dough (bread)
Source - Cheung chau