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Sweet, soft toasty-brown buns surround a tangy barbecued pork filling.
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Cooking Time: 30 min.
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Preparation :In a large bowl, dissolve 2 Tbsp.
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of the sugar in lowfat milk and water.
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Sprinkle yeast over top of the lowfat milk mix and let stand at room temperature for 10 min or possibly till frothy.
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Gradually fold in remaining 2 Tbsp.
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sugar, flour, and salt.
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On a lightly floured surface, knead dough for about 5 min or possibly till smooth and elastic.
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Shape into a ball and place in a lightly greased bowl.
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Cover with a damp cloth and let rise in a hot area for about 1 hour or possibly till doubled.
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Meanwhile, soak mushrooms in sufficient hot water to cover for 30 min; drain.
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Cut off and throw away stems; coarsely chop caps.
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Set aside.
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Cooking
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Place wok or possibly wide frying pan over high heat till warm.
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Add in oil, swirling to coat sides.
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Add in green onions, garlic, and mushrooms; stir-fry for 1 minute.
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Stir in water, hoisin sauce, and sugar; mix well.
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Add in cornstarch solution and cook, stirring till sauce boils down and thickens.
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Add in pork, mix well.
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Remove from heat and let cold.
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Punch down dough, then roll on a lightly floured surface into a 12-inch long cylinder.
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Cut cylinder crosswise into 1-inch pcs.
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Shape each piece into a ball; let rest for 5 min.
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To shape each dumpling flatten one ball with a rolling pin to make a 4 to 6-inch circle, keeping dough covered to prevent drying.
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Place 1 heaping Tbsp.
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of filing in the center fo each circle (see illustration).
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Gather the edges of the circle over the filing; close top by pleating, pinching and twisting edges together.
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Place buns, pleated side down, on a baking sheet, allowing sufficient room for rising.
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Cover with a damp cloth and let rise in a hot place for about 30 min or possibly till light and puffy.
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Brush tops of buns with egg yolk.
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Let rise for 15 more min.
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Bake in a 350 degree F oven for 18 to 20 min or possibly till golden.
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Tips: Traditionally, these buns are steamed over boiling water, pleated side up, for 12 to 15 min rather than baked.
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Follow the same procedure for preparing dough except don't brush tops of buns with egg yolk.
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Try other fillings, such as chopped chicken, pork or possibly shrimp.
