Chinese Dim Sum

Chinese Dim Sum

    Ever since my hubby went on his mission to Singapore and Malaysia, he has had a passion for all foods Asian. We love Dim Sum and my friend had a recipe for a homemade version of steamed buns that we really enjoy. We bake them, but you could steam them if you had a steamer. The filling is delicious and I used a homemade roll dough for the outside, but you could certainly use Rhodes rolls thawed for speed.

Ingredients:

12 frozen rolls or one recipe roll dough

1 lb. ground pork

1/2 onion finely chopped

1 clove garlic, minced

1 t. ground ginger

1/4 c. sugar

1/4 c. soy sauce

1 T. cooking sherry or OJ

2 T. soy sauce

1 T. rice vinegar

1 T. cornstarch

Directions:

    Thaw and raise rolls according to package directions. Meanwhile, cook pork and onion until pork is almost done, drain pork. Add garlic, ginger, sugar, 1/4 c. soy sauce, and OJ in a skillet until pork is done. Combine remaining ingredients in a small bowl and add to skillet. Heat until thickened, remove from heat and cool.

    Flatten rolls into 4" rounds and place 2 Tbsp. filling in center of each round. Pull edges up and pinch in center to seal. Place in a foil-lined baking pan sprayed with oil seam side down. Let rolls rest 15-20 minutes. Bake at 350 for about 30 minutes or until bread is done. Top rolls with melted butter if desired. You may find you can get a few more out of this recipe, I got about 18.

Source: Katie Konold