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