| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chinese | Chinese, Pork | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Pork loin, boneless |
| Hoisin sauce | ||
| 1 | ts | Cornstarch |
| 1 | ts | Salt |
| 1/2 | ts | Soy sauce |
| 1 | ds | White pepper |
| 2 | tb | Oyster sauce |
| 1/4 | c | Chicken broth |
| 2 | Scallions | |
| 1 | c | Milk; scalded |
| 1/4 | c | Sugar; (I add a little more) |
| 1 | tb | Shortening |
| 1/4 | ts | Salt |
| 1 | pk | Yeast, dry |
| 2 | tb | ;Water, warm |
| 1 | Egg white (opt) | |
| 3 | c | Flour |
INSTRUCTIONS
FILLING DOUGH Filling: Cube meat and stir fry in some oil with minced onion. (mush- rooms and bamboo shoots can also be added) Cook meat until no longer pink. Add chicken broth to pan. Heat to boiling, then cook covered for Stir oyster sauce and cornstarch into 1 tablespoon water, add to pan. Cook some more until thickened. Dough: Do the usual stuff about scalding milk, then stirring in sugar, shortning, and salt; cooling the milk mixture; proofing the yeast; etc. Stir the yeast and egg white into milk mixture, then pour over 3 cups flour in bowl and stir until smooth. Add more flour until dough is easy to handle. Knead, let rise, and punch down. Divide dough into 20 pieces, roll each piece into 3 inch circle. Put 1 tablespoon of filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times. Cover & let rise 20 minutes, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to prevent condensation). Cover and steam for 12 minutes, then enjoy! from the rec.food.recipes archives From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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