Fried buns with pork
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | ounces | Pork loin , ground coarse |
| 2 | teaspoons | Soy sauce |
| 1 | teaspoon | Salt |
| 1 | teaspoon | MSG (may be omitted) |
| 1 | tablespoon | Sesame oil |
| 2 | tablespoons | Scallion greens, chopped |
| 1½ | teaspoon | Ginger root, chopped |
| 3 | tablespoons | Water |
| 1 | Recipe basic yeast dough | |
| ½ | cup | Toasted sesame seeds |
| ⅛ | cup | Oil |
| 1 | cup | Boiling water |
Directions
Mix first 8 ingredients. Divide into 24 portions.
Knead dough 5 min; roll out into a thin baguette; cut into 24 pieces.
Flatten each piece into a 2" round; then go around with your fingers and squeeze the edges thin - the result should be a medium-thin center and a thin outside.
Put 1 portion (1+ oz) filling in the center of each round. Fashion into a dumpling shape. Dip the top half into sesame seeds, pressing the seeds to make them stick.
Heat a large frying pan on medium, add the oil, reduce heat to low.
Put in buns (sesame-side up) side by side in a single layer. Fry 2 minutes. Add boiling water, cover, and cook 10 min or until all liquid has just boiled away. Serve.
Submitted By JIM WELLER On 04-03-95