HUM BAO NEAR ME RECIPES

Steps:

• Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
• Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
• Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
• Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
• Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
• On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
• Slice the roll crosswise into 1 inch pieces.
• Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
• Place 2 tablespoons of filling in center of each round.
• Gather dough up around the filling by pleating along the edges.
• Bring the pleats up and twist securely and firmly.
• Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
• Steam over briskly boiling water 10 minutes.
• May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.

Steps:

• Heat oil in a wok over medium heat and fry garlic for 1 minute.
• Add hoisin sauce, oyster sauce, soy sauce and sesame oil.
• cook stirring for 2 minutes.
• Add the cornstarch/water mixture and bring to a boil until sauce thickens, around 2 minutes.
• Remove from heat and stir in pork and scallions.
• Transfer to a bowl and allow to cool completely.