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- PREPARE GLAZE
- Mix glaze to be used
- 2 TBL soy sauce
- 2 TBL rice wine
- 2 TBL hoisin sauce
- 1 2 tsp toasted sesame seed oil
- 1/2 tsp 5 spice powder
- grated ginger (powder if you have to)
- 2 smashed cloves of garlic
- 1 tsp corn starch
- Whisk and set aside
- PREPARE MEAT FILLING
- Cut 1 LB pork shoulder into 1/2 inch cubes
- Brown pork in a large skillet
- Add glaze and toss to coat
- Cook until thickened, then set aside
- PREPARE THE DOUGH
- Proof yeast if using Dry Active Yeast. If using Rapid Rise Yeast, just put all ingredients into a mixing bowl
- 2 tsp yeast
- 2 TBL granulated sugar
- 3 TBL milk (warm)
- 1/2 C cake flour
- 1 C AP flour
- 1/2 tsp salt
- 1 egg
- 1 TBL canola oil
- Mix ingredients and let rise for 40 minutes
- Separate dough into slightly larger than golf-ball sized pieces
- Flatten dough into 5 inch circles about 1/4 inch thick
- Fill with meat, and pinch shut
- Place on baking sheet, and let rise 1 hour
- PREPARE TOPPING
- 1/3 C flour
- 1/3 C powdered sugar
- 1/4 tsp baking powder
- scant salt
- Mix dry ingredients with 3 TBL butter and 1 egg
- Pipe onto rolls
- Bake seam side down at 350º for 20 minutes
