MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: CHAR SIU BAO
  Categories: Chinese, Pork
       Yield: 4 servings
     3/4 lb Pork loin, boneless
            Hoisin sauce
       1 ts Cornstarch
       1 ts Salt
     1/2 ts Soy sauce
       1 ds White pepper
       2 T  Oyster sauce
     1/4 c  Chicken broth
       2    Scallions
       1 c  Milk; scalded
     1/4 c  Sugar; (I add a little more)
       1 T  Shortening
     1/4 ts Salt
       1 pk Yeast, dry
       2 T  ;Water, warm
       1    Egg white (opt)
       3 c  Flour
   Filling: Cube meat and stir fry in some oil with minced onion.  (mush-
   rooms and bamboo shoots can also be added)  Cook meat until no longer
   Add chicken broth to pan.  Heat to boiling, then cook covered for Stir
   oyster sauce and cornstarch into 1 tablespoon water, add to pan. Cook
   some more until thickened.
   Dough:  Do the usual stuff about scalding milk, then stirring in
   sugar, shortning, and salt; cooling the milk mixture; proofing the
   yeast; etc. Stir the yeast and egg white into milk mixture, then pour
   over 3 cups flour in bowl and stir until smooth.  Add more flour
   until dough is easy to handle.
   Knead, let rise, and punch down.  Divide dough into 20 pieces, roll
   each piece into 3 inch circle.  Put 1 tablespoon of filling in center, 
   then twist to seal. Place on 3 inch square of waxed paper.  Repeat 19
   Cover & let rise 20 minutes, then steam.  I use a metal strainer in a
   pot with a little water and a cheesecloth tied over the pot lid (to
   prevent condensation).  Cover and steam for 12 minutes, then enjoy!
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