Chinese steamed pork buns - 1

2 tb Hoi sin sauce
  1 1/2 tb Oyster sauce
  1 1/2 tb soy sauce
    1/2 ts Sesame oil
      8 oz Barbecued pork
      4    Green onions
      2 tb Vegetable oil
      2 ts Grated pared fresh ginger
      1    Clove garlic, crushed
  1 1/4 c  Water
      1 tb Cornstarch
      3 c  All-purpose flour
      1 tb baking powder
    1/2 ts Salt
    1/4 c  Vegetable Shortening or lard
      1 ts White vinegar
           Water
      2    Whole pork tenderloins,
           About 12 ounces
    1/4 c  soy sauce
      2 tb Dry red wine
      1 tb Brown sugar
      1 tb Honey
      2 ts Red food coloring,
           If desired
    1/2 ts Ground cinnamon
      1    Clove garlic, crushed
      1    Green onion
 
   NOTE: these buns are cooked in bamboo steamers which are available in
  Chinese and specialty gourmet cookware stores.  The round steamers can be
  pruchased in various sizes separately or    in sets of two of three tiers.
  For cooking, the covered steamer(s) is (are) placed over boiling water in a
  wok or large saucepan. The above is quoted directly from a section
  connected    to the recipe.  This is my own note. I do not like the flavor
  that a bamboo steamer imparts to recipes; therefore, I bought an aluminum
  Chinese steamer.
   1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil.  Chop
  pork and onions finely.
   2. Heat vegetable oil in wok or fry pan over high heat.  Stir-fry ginger
  and garlic in the oil 1 minute.  Stir in hoi sin mixture.  Cook and stir
  two minutes. Combine 1/2 cup of the water and the constarch.  Blend into
  hoi sin mixture.  Cook and stir until liquid boils.  Reduce heat to medium
  and simmer 2 minutes. Stir in pork and onions.  Remove from heat.  Cool
  completely.
   3. Combine flour, baking powder and salt in large bowl.  Cut or rub in
  shortenilng until mixture resembles bread crumbs.  Combine remaining 3/4
  cup of the water and the vinegar.  Mix water-vinegar into flour until dough
  sticks together.  Shape dough into ball.  Knead on lightly floured surface
  6 or 8 times.  Cover with plastic wrap and let stand 20 minutes.
   Uncover and knead 4 or 5 more times.  Divide dough into 12 equal portions.
   Shape each portions into a smooth ball.
   4. Roll each ball of dough on lightly floured surface into a circle 5 to 6
  inches in diameter.  Brush around edges lightly with water.  Spoon a
  heaping tablespoon of pork mixture onto center of each circle.  Carefully
  pinch edges together to seal dough around filling.  Bring the two ends of
  dough over the seam and pinch together.
   5. Cut waxed paper into twelve 5-inch squares.  Brush one side of paper
  lightly with oil.  Place a bun, seam side down, on each square.
   6.Place buns with paper in single layer on steamer rack over boiling
  water.  Cover and steam buns until done about 20 minutes. Yield: 1 dozen
  BARBECUED pork: 1. Remove and discard fat from meat.
   2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic
  and onion in large bowl.  Add pork, turning tenderloins to coat completely.
  Cover and let stand at room temperature 1 hour or refrigerate overnight,
  turning occasionaly.
   3. Drain pork, reserve marinade.  Place pork on wire rack over baking pan.
   4. Bake in preheated 350 degree F. oven until done, about 45 minutes.
   Turn and baste frequently during baking.
   5. Remove pork from oven.  Cool.  Cut into diagonal slices.
   SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER GUIDE