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Chinese BBQ Pork Pillow Puffs

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Chinese BBQ Pork Pillow Puffs
  • Prep 15 min
  • Total 30 min
  • Servings 10
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This is a homemade version of the baked Chinese BBQ pork bun served at dim sum restaurants. Very easy to make and always a hit at parties.
May 13, 2010

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 scallion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 lb (125 g) Chinese barbecued pork, cut into small cubes
  • 1 1/2 tsp (7 mL) sodium-reduced soy sauce
  • 1 tbsp (15 mL) oyster sauce
  • 1 tbsp (15 mL) sugar
  • 1 tbsp (15 mL) cornstarch, dissolved in 1 tbsp (15 mL)
  • Water
  • 1 egg beaten
  • 1 can (10 biscuits) Pillsbury* Country Biscuits

Steps

  • 1
    Heat oven to 375°F.
  • 2
    Heat oil in nonstick skillet or wok. Stir-fry scallion and garlic for 30 seconds.
  • 3
    Add pork. Stir-fry 1 minute. Stir in soy sauce, oyster sauce, and sugar.
  • 4
    Pour in dissolved cornstarch and stir-fry quickly until pork is glazed. Remove to bowl and allow to cool.
  • 5
    Separate dough into 10 rounds. Roll or press each circle to 1/8-inch (3 mm) thickness.
  • 6
    Place about 1 tbsp (15 mL) of pork filling in centre of each dough circle.
  • 7
    Fold over dough to form a half moon and seal edge with back of a fork.
  • 8
    Brush with beaten egg and pierce top with fork in a couple of places (to vent steam during baking).
  • 9
    Place on ungreased baking sheet and bake at 375°F for about 15 minutes or until golden brown. Serve warm.

Expert Tips

  • Tip 1
    Pillsbury* Baking Challenge Honourable Mention - Eva Fong

Nutrition Information

No nutrition information available for this recipe
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