Cha siu bao

Yield: 20 servings

Measure Ingredient
4 cups Flour
¼ cup Sugar
2 teaspoons Salt
1 tablespoon Oil
½ cup Minced onion
2¼ cup Cubed barbequed pork
2 tablespoons Cilantro
2 tablespoons Oyster sauce
1 tablespoon Cornstarch
1 \N Pkg quick-rising yeast
⅓ cup Oil
3 \N Eggs, beaten
1 tablespoon Ketchup
2 teaspoons Sugar
1 teaspoon Soy sauce
¼ teaspoon Sesame oil
1 \N Egg



Filling: In skillet, heat oil over medium heat; cokk onion for 2 min.

Stir in pork. Mix ¼ c. water with cilantro, oyster sauce, cornstarch, ketchup, sugar, soy sauce and sesame oil; stir into pork mixture and cook for 1 min or until thickened. Let cool.

Dough: In a large bowl, combine 3 cups of flour, sugar, salt and yeast. In a small bowl, combine 1 cup hot water (125 F) with oil; stir into flour mixture to make lumpy mixture. Stir in eggs, then enough of the flour to make soft, slightly sticky dough. Turn onto floured surface and knead for 3 min. Let stand, covered, for 10 min.

Arrange pieces of paper on baking pans. Divide dough into 20 pieces and fill with pork. Cover and let rise 1 hour. To bake: Brush with egg and bake at 350 for 25 min, rotating halfway through. (Buns may be frozen for up to 2 months)

Source: Canadian Living magazine Feb. 93 Sharon Verrall

Submitted By SHARON VERRALL On 02-05-95

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