Chinese roast pork pastry puffs
Roast
For the filling: 1 tbsp vegetable oil 1 onion, diced 2 cups barbecued roast pork, cut into ½” pieces 3 tbsps oyster sauce 2 tbsps sugar ¼ tsp sesame oil ½ tsp dark soy sauce 2 tsp cornstarch ¾ cup chicken stock Chinese Barbecued Pork: 3 lbs pork shoulder, visible fat trimmed 1 tbsp dark soy sauce 3 tbsps oyster sauce 2 tbsps ketchup, for color (optional) 1 tsp sesame oil 3 tbsps honey 1 tbsp Chinese cooking wine, or rosewater ½ tsp ground white pepper 1 tsp five-spice powder 1-inch piece ginger, sliced 4 cloves garlic, sliced Maltose, for basting For the outer dough: 90 g cake flour 12 g sugar 36 g water 30 g unsalted butter, melted For the inner dough: 100 g cake flour 50 g unsalted butter, melted Egg wash Sesame seeds, for garnish
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