Chinese Steamed Buns with Roast Pork (Cha Shao Pao)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Buns, Muffins, Scones Chinese
Amount Measure Ingredient -- Preparation Method
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Dumplings:
6 c All-purpose flour
1/2 c Sugar
1 tb Yeast
2 tb Shortening
Filling:
1 tb Peanut oil
1/2 lb Cha Shao (Chinese Roasted Pork)
1 sm Leeks
1 Ginger root piece; sliced
Sauce:
2 ts Sugar
1 pn Salt
1/2 ts Monosodium glutamate (optional)
1 tb Dark soy sauce
1 ts Light soy sauce
1 tb Oyster sauce
1/2 c Chicken stock
1 ts Sesame oil
1 ds Red food coloring
1 tb Corn starch -- dissolved in water
Sift the flour into a large mixing bowl. Dissolve the sugar in the
hot water, add the yeast, and mix well; leave to stand for
10 minutes. Add the yeast to the flour and mix in the melted
shortening or lard. Mix well, remove from bowl and knead for about
3 minutes. Shape into a long sausage shape and cover with a cloth.
Blend the sauce ingredients together and set aside. Heat the oil in a
wok and fry the diced cha shao, the leek and the ginger over a high
heat for a minute. Remove the leek and giner and discard; pour in the
sauce and then add the corn starch and water to thicken. Stir and
cook until the mixture is smooth and homogenous. Leave to cool.
Cut the roll of dough into 24 pieces, flattening each piece with your
fingers and shaping into a disk. Place 1 tb of filling in the center
of each round of dough and enclose, pinching the dough closed with
the fingers. Place a piece of waxed paper or foil under each dumpling
and leave it to rise for 10 minutes.
Cook in a bamboo steamer for about 10 minutes taking care to leave
each dumpling enough space to expand. Do not open the steamer while
the dumplings are cooking. Serve warm.
