- 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 degrees 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.