INGREDIENTS

INSTRUCTIONS

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 metled sortending 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 cornstarch 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 a tablespoon 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.
Posted to MC-Recipe Digest V1 #630 by Newdiamond@aol.com on Jun 1, 1997

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