---------- Recipe via Meal-Master (tm) v8.05
       Title: CHAR SIU BAO
  Categories: Chinese, Breads, Dim sum
       Yield: 12 Servings
            -ROBYN THOMPSON   (WCPP84B)
 --------------------------------PORK FILLING--------------------------------
       1 c  Roast pork (
            -may use fresh pork; fried)
       4    Fresh shrimps; boiled and
            -chopped         >
       1    Stalk green onion; chopped
       1 ts Oyster sauce
       1 ts Soy sauce
            -salt to taste
     3/4 ts Yeast
     2/3 tb Sugar
   1 1/4 c  -warm water
       1 ts Salt
       1 tb Shortening
   4 1/2 c  Flour       >>
   FILLING: Mix ingredients and let stand for 10 minutes.
   BUNS: Dissolve yeast in warm water; add shortening; sugar, salt and flour.
   Knead until smooth (slightly). Dough must be stiff. Then cut dough into
   approximately 2 inch balls, flatten in the palms of hands and fill them
   with about 2 tsp of the pork filling, placing them on white paper 2-1/2 x
   2-1/2 square. Let rise for about 1-1/2 to 2 hours. Steam 20 minutes.
    Formatted by Elaine Radis BGMB90B; JANUARY, '93