Chinese Stuffed Buns

Photo: flickr user Rubber Slippers In Italy

Ingredients

1 pound rib end pork loin

1 clove of garlic

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon peanut oil

2 tablespoons soy sauce

1 tablespoon sugar

1/4 cup cold water

2 tablespoons cornstarch

1 (8 oz.) pkg. refrigerated biscuits (10 biscuits)

Preparation

Preheat oven to 450 degrees. Rub pork with cut clove of garlic. Season with salt and pepper. Place, fat side up, on rack in oven. Reduce heat at once to 350 degrees. Roast, uncovered, for 1 hour or until meat reaches 170 degrees on meat thermometer. Cool; remove bones and finely chop pork.

Heat oil over medium heat in large skillet. Add chopped pork and saute for a minute. Stir in sugar and soy sauce. Cook for another minute. Blend cold water and cornstarch. Add to mixture; cook, stirring, until thickened. Transfer to bowl and cool.

To assemble buns: Preheat oven to 450 degrees. Lightly grease an 8 inch round cake pan. Stretch each biscuit until it is about 4 inches in diameter. Place 1 1/2 tablespoons filling in the center of each biscuit. Gather the edges of the biscuit around the filling and press together, forming a ball like shape.

Put buns in the pan with smooth sides up and sides touching. Bake 8-10 minutes until golden brown. Reheat in microwave 30 seconds per bun.