Chinese Roast Pork Buns
 
  roast a 3-lb. pork loin roast, when cool cube small
  sauce
1 Tbsp  cornstarch
1 Tbsp  dry sherry
1 Tbsp  olive oil
1/2 cup  chopped onion
1 Tbsp  soy sauce
1 Tbsp  hoisin sauce
1/2 cup  chicken broth
  biscuits
2 can  pillsbury grands buttermilk biscuits
  glaze
1 tsp  sugar
1 tsp  water
1   egg white
 
in a small bowl, combine cornstarch and 1 tbsp. sherry, blend well. heat 
oil in large skillet over high heat. add onion, cook and stir 2 to 3 
minutes or until onion begins to brown. add 1 tbsp. soy sauce and 1 tbsp. 
hoisin sauce, stir to coat. add chicken broth. stir in cornstarch 
mixture, cook and stir until mixture begins to thicken. remove from heat, 
stir in cubed pork. 
 
separate dough into 16 biscuits. on lightly floured surface, press or 
roll each biscuit into a 5" circle. place about 1/3 cup pork mixture in 
center of each circle. gathering up the edges of dough, bring together 
and pinch to seal. place seam side down on ungreased cookie sheet. in a 
small bowl, beat glaze ingredients together until well blended, brush over 
buns. 
 
bake at 375 degrees for 14 to 18 minutes, or until golden brown. 
 
yield: 16 sandwiches 
 
patty 
 
 
 
-- 
(ID: 6553) Mirror: rec.food.recipes: Thu, Aug 19, 2004


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