Ingredients
- 2 tablespoons oil
- 1/3 cup finely chopped scallions
- 1 1/2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 3 tablespoons hoisin sauce
- 3 tablespoons oyster sauce
- 3 cups char siu pork (barbecue pork), finely chopped
- 1 tablespoon cornstarch
- 2 (11-ounce) cans breadstick dough
- 1 head Napa cabbage
Directions
In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. Stir in the hoisin sauce and oyster sauce, adding barbecue pork while stirring. Reduce heat to low. Thoroughly combine cornstarch with 2 tablespoons water. Pour over pork mixture and stir until sauce thickens. Set aside. On a floured surface, partially separate breadsticks, leaving 2 thick layers of dough. Roll each into a ball. Working with 1 ball at a time, roll out to make a 3-inch circle. Place about 1 tablespoon of filling in center of each round. Gather dough up and twist to secure tightly. Repeat with remaining dough. Cover with kitchen towel. Arrange cabbage leaves on the bottom of 2 large bamboo steamers. Place 6 pork buns on each steamer. Steam buns for 20 minutes. Serve warm.
















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By myklnick67_11616332
Boone, IA
on January 10, 2011
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Sandra Lee isnt a cook, come on people !
By gerardbutlersgi...
Lewisburg, 75
on September 02, 2010
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I LOVE these! I'm constantly craving them now. When I steamed them the breading wasn't completely cooked so I threw them in the oven... OMGsh let me tell you it has the greatest taste. It's crispy on the outside and soft on the inside.
By wae124
SR, 43
on July 07, 2010
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The pork filling is okay, but using refrig. bread dough didn't work out -- instead of pillowy and fluffy, the dough is tough and gluten-y just as you would imagine bread dough that's been steamed.
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