FILLING
3/4 lb pork loin, boneless
1 hoisin sauce
1 tsp cornstarch
1 tsp salt
1/2 tsp soy sauce
1 dash white pepper
2 tbsp oyster sauce
1/4 cup chicken broth
2 scallions
DOUGH
1 cup milk, scalded
1/4 cup sugar, (i add a little more)
1 tbsp shortening
1/4 tsp salt
1 package yeast, dry
2 tbsp ; water, warm
1 egg white (opt)
3 cup flour
A Recipe for
Char Siu Bao
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Food Tip |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
This Recipe for Char Siu Bao is one of thousands in the Recipes-to-go Ethnic Cookbook.
Food Tip |
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Never eat more than you can lift. |
| Miss Piggy |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
This is a recipe for Char Siu Bao from the recipe cookbook of Recipes-to-go (Ethnic)
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Food Tip |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Filling: Cube meat and stir fry in some oil with minced onion. (mush-
rooms and bamboo shoots can also be added) Cook meat until no longer
pink.
Add chicken broth to pan. Heat to boiling, then cook covered for Stir
oyster sauce and cornstarch into 1 tablespoon water, add to pan. Cook
some more until thickened.
Dough: Do the usual stuff about scalding milk, then stirring in
sugar, shortning, and salt; cooling the milk mixture; proofing the
yeast; etc. 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 tablespoon of 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
prevent condensation). Cover and steam for 12 minutes, then enjoy!
from the rec.food.recipes archives
Serves: 4
Char Siu Bao Recipe brought to you by Recipes To-Go