Recipe - Dow Sah Bow Cha Siu Bow

1 Cake of fresh compressed
yeast
1 Three fourths cup Of warm water
Three fourths cup Of sugar
1 teaspoon Baking powder
6 One half cup Unsifted all purpose flour

First you need to make the dough. This dough is good for steamed or baked
'bows' (buns). It will yield 2 dozen buns:

For the dough, you need:

Dissolve One half yeast cake with sugar in warm water. Immediately add baking
powder and then the flour. The dough will be firm and fairly dry. Knead on
board for 20 minutes until dough is elastic and smooth. Place in a mixing
bowl, cover with a damp cloth and leave in a dry warm draftfree place
until dough doubles in bulk. (about 2 One half 3 hours). Punch down the dough
and knead 5 minutes more and it's ready to be stuffed.

If you want Cha Siu Bow, you'll need:

4 cups of finely minced barbecued pork One half cup dehydrated onion flakes

For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce 2 tsp Sherry 4 tsp
Oyster Sauce 2 tsp Ketchup 1 tsp Sugar 1 One half tablespoon Cornstarch 1 One half cup
Chicken Stock

Soak the onion flakes in a cup with enough water to cover flakes. Mix sauce
ingredients in a small sauce pan. Cook over medium high heat until sauce
thickens. Stir in minced pork and onion flakes. Chill for 3 4 hours.

If you want Dow Sah Bows, use a can of sweet red bean paste.

Divide the filling (pork mixture or sweet bean paste) into 24 portions.
Divide dough into 24 balls. Slightly flatten each ball then roll out into 4
inch discs, leaving the center twice as thick as the side. Place 1 portion
of the filling in the centre. Gather up the sides around the filling, twist
dough to seal. Place on a 2 inch square piece of wax paper, twist side
down. Allow buns to rise in draftfree place for another hour.

You can cook them by steaming them 15 minutes. This will give you a white
bun.

You can also bake these. Preheat oven to 350. Brush with a mixture of 1
beaten egg white, 1 tsp and One fourth tsp sugar. Bake 20 25 minutes until
golden brown. Brush with melted butter. From "Dim Sum" by Rhoda Yee.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini