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:
- Heat water, milk, sugar and shortening until just barely melted (110° – 115°.
- Mix 3 cups flour with yeast.
- Add liquid mixture and mix well.
- Gradually add remaining flour.
- Knead dough until smooth and elastic (10 – 15 minutes).
- Divide dough into 24 equal pieces.
- Flatten each piece into a circular shape,, thinner at the edges.
- Place about 1 1/2 – 2 Tab of filling in the center.
- Gather up the sides around the filling and twist or pinch to seal.
- Place on a 2 inch square of wax paper, twisted side down.
- Cover with a clean towel and let rise in a warm place until the dough springs back slowly when poked gently (45 – 60 minutes).
- 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