Cha siu bao
20 servings
Ingredients
| Quantity | 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 | Pkg quick-rising yeast | |
| ⅓ | cup | Oil |
| 3 | Eggs, beaten | |
| 1 | tablespoon | Ketchup |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Soy sauce |
| ¼ | teaspoon | Sesame oil |
| 1 | Egg | |
Directions
DOUGH
FILLING
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