Title: CHAR SIU BAO
Categories: Chinese, Breads, Dim sum
Yield: 12 Servings
-ROBYN THOMPSON (WCPP84B)
--------------------------------PORK FILLING--------------------------------
1 c Roast pork (
-may use fresh pork; fried)
4 Fresh shrimps; boiled and
-chopped >
1 Stalk green onion; chopped
1 ts Oyster sauce
1 ts Soy sauce
-salt to taste
------------------------------------BUNS------------------------------------
3/4 ts Yeast
2/3 tb Sugar
1 1/4 c -warm water
1 ts Salt
1 tb Shortening
4 1/2 c Flour >>
FILLING: Mix ingredients and let stand for 10 minutes.
BUNS: Dissolve yeast in warm water; add shortening; sugar, salt and flour.
Knead until smooth (slightly). Dough must be stiff. Then cut dough into
approximately 2 inch balls, flatten in the palms of hands and fill them
with about 2 tsp of the pork filling, placing them on white paper 2-1/2" x
2-1/2" square. Let rise for about 1-1/2 to 2 hours. Steam 20 minutes.
Formatted by Elaine Radis BGMB90B; JANUARY, '93
