PREPARATION:
- Follow manufacturer's directions for thawing frozen bread dough.
- Prepare Barbecued Pork Tenderloin.
- To prepare filling, place mushrooms in small bowl. Cover with warm water; let stand 30 minutes. Rinse well and drain, squeezing out excess water. Cut off and discard stems. Cut caps into thin slices.
- Heat oil in large skillet over medium heat. Add pork, mushrooms, green onions and ginger; cook and stir 2 minutes. Add sugar, soy sauce, hoisin sauce and cornstarch; cook and stir until thickened. Cool slightly.
- Cut parchment paper or waxed paper into 16 (4-inch) squares. Place 1 inch apart on baking sheets.
- Punch dough down. Divide dough in half; cover one half with plastic wrap. Cut remaining dough into 8 equal pieces. Shape each piece of dough to form disc. Pinch edge of disc between thumb and forefinger, working disc in circular motion to form a circle 4 inches in diameter. Center should be thicker than edge.
- Place disc flat on work surface. Place 1 heaping tablespoon filling in center. At 3 or 4 places gently lift edge of dough up around filling; pinch dough together to seal. Repeat with remaining dough and filling.
- Place buns, seam side down, on parchment paper squares. Cover with towel; let rise in warm place 45 minutes or until doubled in bulk.
- Prepare Plum Sauce.
- To bake buns,* preheat oven to 375°F. Beat egg and water until well blended; gently brush onto tops of buns. Sprinkle with sesame seeds. Bake 14 to 18 minutes or until buns are golden brown and sound hollow when tapped. Serve warm with Plum Sauce.
*To steam buns, place 12-inch bamboo steamer in wok. Add water to 1/2 inch below steamer. (Water should not touch steamer.) Remove steamer. Bring water to a boil over high heat. Arrange 4 buns at a time in steamer, using parchment paper to lift. Place steamer over boiling water; reduce heat to medium. Cover and steam buns 15 minutes. To prevent splitting, turn off heat and let buns stand, covered, 5 minutes.