Chinese BBQ Pork Buns

Adapted from several sources.

1 pound leftover cooked pork (pulled pork or pork roast)

1/2 c. hoisin sauce*

1 bunch scallions, chopped fine (about an inch or so of green)

2 cloves garlic

4 T. soy sauce (could do a bit less)

4 T. oyster sauce (could do a bit less)

2 T. sugar

For homemade hoisin sauce, see here (black bean paste is 2 T. mashed preserved black beans with 1 clove garlic and 1 T. soy sauce or so)

Mix all together the night before or morning of and let sit in fridge to blend flavors.

Bun Recipe:

~4 c. flour

1 T. yeast

1 1/2 c. hot water

1/4 c. sugar

2 T. oil

Mix yeast and 2 cups of flour. Mix hot water, oil, and sugar. When lukewarm, add to yeast/flour mixture. Stir well. Stir in remaining flour; switch to kneading when stirring becomes too hard. Knead on floured surface until dough is smooth (will take total of 4 to 4 1/2 cups flour). Let rise until double or triple (2 hours or so).

Divide dough in half. Roll each half into 2-inch wide "snake" and cut each into 1-inch sections (you'll have 12 per "snake."). Pat/roll/pull each piece into a 3-inch circle, leaving the middle thicker than the ends. Place 2 T. or so of filling in each and pull up sides, pinching to seal and giving a little twist at end. Let rise an hour or so on little wax paper squares (can let half rise in the steamer).

Steam over boiling water for 10 minutes or so. Can keep warm over hot water.

Makes 24 (extra filling)