Ingredients
- • 3/4 lb char shu pork (or boneless pork loin with some hoisin sauce)
- • 1 or 2 tsp cornstarch
- • 1 tsp salt
- • 1/2 tsp soy sauce
- • dash white pepper
- • 2 tbl oyster sauce
- • 1/4 cup chicken broth
- • 2 or 3 green onions
Instructions
- Cube meat and stir fry in some oil with minced onion. (mushrooms and bamboo shoots can also be added) Cook meat until no longer pink.
- Add chicken broth to pan. Heat to boiling. Lower heat, then cook covered for five minutes. Stir oyster sauce and cornstarch into 1 tbl water, add to pan. Cook some more until thickened.
- Dough
- 1 cup milk, scalded 1/4 cup sugar 1 tbl shortning 1/4 tsp salt 1 package active dry yeast 2 tbl warm water (for proofing yeat) 1 egg white (possibly unecessary) 3 to 3.5 cups flour
- Scald milk, then stir in sugar, shortning, and salt, cool the milk mixture, proof the yeast.
- Stir the yeast and egg white into milk mixture, then pour over 3 cups flour in bowl and stir until smooth. Add more flour until dough is easy to handle.
- Knead, let rise, and punch down. Divide dough into 20 pieces, roll each piece into 3 inch circle. Put 1 tbl filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times.
- Cover & let rise 20 minutes, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to preven condensation). Cover and steam for 12 minutes, then enjoy!
