Cha Siew Bow – Pork Buns

Wei-Ling Louie’s dim sum class was delicious.  This is somewhat difficult and time consuming – but oh so GOOD!  The Barbecued Pork and Barbecued Pork Filling are on the blog.

Ingredients:

  • 1 pkg dry yeast
  • 1  1/4 c water
  • 1 c milk
  • 3/4 c sugar
  • 1/3 c shortening
  • 6 c flour
  • barbecued pork filling

Directions:

  1. Heat water, milk, sugar and shortening until just barely melted (110° – 115°.
  2. Mix 3 cups flour with yeast.
  3. Add liquid mixture and mix well.
  4. Gradually add remaining flour.
  5. Knead dough until smooth and elastic (10 – 15 minutes).
  6. Divide dough into 24 equal pieces.
  7. Flatten each piece into a circular shape,, thinner at the edges.
  8. Place about 1 1/2 – 2 Tab of filling in the center.
  9. Gather up the sides around the filling and twist or pinch to seal.
  10. Place on a 2 inch square of wax paper, twisted side down.
  11. Cover with a clean towel and let rise in a warm place until the dough springs back slowly when poked gently (45 – 60 minutes).
  12. Steam buns for 10 minutes. (Or buns may be baked at 350° for 15 – 20 minutes or until golden brown after brushing the buns with a mixture of beaten egg, 1 tsp water and 1 tsp sugar)

Serves:  Makes 24 dumplings

Source:  Wei-ling Louie

 

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