Char siu bao Recipe

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Char siu bao

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Ethnic, Exotic, Pork	Rating:	0
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Ingredients:

		FILLING
3/4	lbs	Pork loin, boneless
		Hoisin sauce
1	tsp	Cornstarch
1	tsp	Salt
1/2	tsp	Soy sauce
1	dash	White pepper
2	tbsp	Oyster sauce
1/4	cup	Chicken broth
2		Scallions
		DOUGH
1	cup	Milk, scalded
1/4	cup	Sugar, (I add a little more)
1	tbsp	Shortening
1/4	tsp	Salt
1	pack	Yeast, dry
2	tbsp	Water, warm
1		Egg white (opt)
3	cup	Flour

Procedures:

1	Filling: cube meat and stir fry in some oil with minced onion.
2	(mush- rooms and bamboo shoots can also be added) cook meat until no longer pink.
3	Add chicken broth to pan.
4	Heat to boiling, then cook covered for stir oyster sauce and cornstarch into 1 tablespoon water, add to pan.
5	Cook some more until thickened.
6	Dough: do the usual stuff about scalding milk, then stirring in sugar, shortning, and salt; cooling the milk mixture; proofing the yeast; etc.
7	Stir the yeast and egg white into milk mixture, then pour over 3 cups flour in bowl and stir until smooth.
8	Add more flour until dough is easy to handle.
9	Knead, let rise, and punch down.
10	Divide dough into 20 pieces, roll each piece into 3 inch circle.
11	Put 1 tablespoon of filling in center, then twist to seal.
12	Place on 3 inch square of waxed paper.
13	Repeat 19 times.
14	Cover & let rise 20 minutes, then steam.
15	I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to prevent condensation).
16	Cover and steam for 12 minutes, then enjoy! from the rec.food.recipes archives