Mary's Char Siu Bao

Recipe Ingredients

		Char Siu Filling
3/4 lb	340g / 11oz	Char siu
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Chung choi - finely chopped *
4 tablespoons	60ml	Green onion - chopped
1 teaspoon	5ml	Oyster sauce
1/2 teaspoon	2.5ml	Soy sauce
1 teaspoon	5ml	Sugar
		Salt and pepper - to taste
		Buns
1		Active dry yeast
1/4 cup	49g / 1.7oz	Sugar
1 cup	237ml	Warm water
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Shortening
3 1/2 cups	218g / 7.7oz	Flour

Recipe Instructions

FILLING *chung choi is salty, preserved turnips. It's optional.

Mix the char siu filling ingredients together and let stand 5-10 minutes.

BUNS

Dissolve yeast in warm water; add shortening; sugar, salt and flour. Knead lightly until smooth. 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 350F. Brush buns with a mixture of beaten egg white and a teaspoon of water. Bake about 20 minutes or until buns are golden brown.

Source:
Mary Spero

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