Mary's char siu bao
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Char siu |
| 1 | teaspoon | Sesame oil |
| 1 | each | Tb Chung choi*; finely chopped |
| 4 | eaches | Tb Green onion; chopped |
| 1 | teaspoon | Oyster sauce |
| ½ | teaspoon | Soy sauce |
| 1 | teaspoon | Sugar |
| Salt and pepper; to taste | ||
| 1 | each | Pk Active dry yeast |
| ¼ | cup | Sugar |
| 1 | cup | Warm water |
| ½ | teaspoon | Salt |
| 1 | each | Tb Shortening |
| 3½ | cup | 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. | ||
Directions
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 1-½ 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
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