*  Exported from  MasterCook  *
 
            Chinese Steamed Buns with Roast Pork (Cha Shao Pao)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Buns, Muffins, Scones            Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --- For dumplings ---
    6      cups          all-purpose flour
      1/2  cup           sugar
    1      tablespoon    yeast
    2      tablespoons   shortening
 					
                         --- For filling ---
    1      tablespoon    peanut oil
      1/2  pound         cha Shao (Chinese Roasted Pork)
    1      small         leeks
    1      piece         sliced ginger root
 					
                         --- For sauce ---
    2      teaspoons     sugar
    1      pinch         salt
      1/2  teaspoon      monosodium glutamate -- optional
    1      tablespoon    soy sauce -- dark
    1      teaspoon      soy sauce -- light
    1      tablespoon    oyster sauce
      1/2  cup           chicken stock
    1      teaspoon      sesame oil
    1      dash          red food coloring
    1      tablespoon    cornstarch -- dissolved in water
 
 Sift the flour into a large mixing bowl.  Dissolve the sugar in the hot
 water, add the yeast, and mix well; leave to stand for 10 minutes.  Add the
 yeast to the flour and mix in the metled sortending or lard.  Mix well,
 remove from bowl and knead for about 3 minutes.  Shape into a long sausage
 shape and cover with a cloth.
 Blend the sauce ingredients together and set aside.  Heat the oil in a wok
 and fry the diced cha shao, the leek and the ginger over a high heat for a
 minute.  Remove the leek and giner and discard; pour in the sauce and then
 add the cornstarch and water to thicken.  Stir and cook until the mixture is
 smooth and homogenous.  Leave to cool.
 Cut the roll of dough into 24 pieces, flattening each piece with your fingers
 and shaping into a disk.  Place a tablespoon of filling in the center of each
 round of dough and enclose, pinching the dough closed with the fingers. Place
 a piece of waxed paper or foil under each dumpling and leave it to rise for
 10 minutes.
 Cook in a bamboo steamer for about 10 minutes taking care to leave each
 dumpling enough space to expand.  Do not open the steamer while the dumplings
 are cooking.  Serve warm.
 
 
 
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