---------- Recipe via Meal-Master (tm) v8.05

     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

-----