| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
China, Archived |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Char siu |
| 1 |
ts |
Sesame oil |
| 1 |
|
Tb Chung choi*; finely chopped |
| 4 |
|
Tb Green onion; chopped |
| 1 |
ts |
Oyster sauce |
| 1/2 |
ts |
Soy sauce |
| 1 |
ts |
Sugar |
|
|
Salt and pepper; to taste |
| 1 |
|
Pk Active dry yeast |
| 1/4 |
c |
Sugar |
| 1 |
c |
Warm water |
| 1/2 |
ts |
Salt |
| 1 |
|
Tb Shortening |
| 3 1/2 |
c |
Flour |
|
|
It's optional. |
|
|
Mix the char siu filling ingredients together and |
|
|
Let stand 5-10 minutes. |
|
|
Sugar, salt and flour. Knead lightly until smooth. |
INSTRUCTIONS
YIELD: 18 SERVINGS
CHAR SIU FILLING
BUNS
FILLING: *CHUNG CHOI IS SALT
BUNS: DISSOLVE YEAST IN WAR
Dough should be stiff. Cut dough into 18 pieces. Flatten each piece in the
palms of your hands and fill them with 1/18th of the pork filling. Place
each one (sealed side down) on an individual wax paper square and let rise
for about 1-1/2 to 2 hours. Steam 20 minutes. NOTE: These buns may also be
baked. If baking, don't place on wax paper; place directly on greased
cookie sheet. Preheat oven at 350 degrees. Brush buns with a mixture of
beaten egg white and a teaspoon of water. Bake about 20 minutes or until
buns are golden brown. Recipe by: Mary Spero
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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