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2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, chopped
1/4 cup Kikkoman Oyster Sauce
2 tablespoons Kikkoman Less Sodium Soy Sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 teaspoons sugar
1 pound Chinese barbecued pork, chopped
2 (11-ounce) packages refrigerated bread dough
Heat oven to 375°F. In a wok or large skillet, heat oil over medium heat. Add onion and garlic; stir-fry until onion is soft. Remove from heat; add oyster sauce, soy sauce, sherry, cornstarch and sugar, stirring well to combine. Add pork and mix well.Divide bread dough into 16 pieces and form each piece into a 2-inch ball. Flatten balls into 3-inch rounds. Place about 2 tablespoons pork filling in the center of each round. Gather dough up and around filling by pleating along the edges. Place buns, sealed side down, on a nonstick baking sheet. Bake 25-30 minutes or until buns are browned.
On any one (1) Kikkoman Teriyaki Sauce.