Recipe - Marys Char Siu Bao

YIELD: 18 SERVINGS

CHAR SIU FILLING
Three fourths pound Char siu
1 teaspoon Sesame oil
1 Tb Chung choi*; finely
chopped
4 Tb Green onion; chopped
1 teaspoon Oyster sauce
One half teaspoon Soy sauce
1 teaspoon Sugar
Salt and pepper; to taste

BUNS
1 Pk Active dry yeast
One fourth cup Sugar
1 cup Warm water
One half teaspoon Salt
1 Tb Shortening
3 One half cup Flour

FILLING: *CHUNG CHOI IS SALT
It's optional.
Mix the char siu filling
ingredients together and
Let stand 510 minutes.

BUNS: DISSOLVE YEAST IN WAR
Sugar, salt and flour.
Knead lightly until smooth.

Dough should be stiff. Cut dough into 18 pieces. Flatten each piece in the
palms of your hands and fill them with 1/18th of the pork filling. Place
each one (sealed side down) on an individual wax paper square and let rise
for about 1One half to 2 hours. Steam 20 minutes. NOTE: These buns may also be
baked. If baking, don't place on wax paper; place directly on greased
cookie sheet. Preheat oven at 350 degrees. Brush buns with a mixture of
beaten egg white and a teaspoon of water. Bake about 20 minutes or until
buns are golden brown. Recipe by: Mary Spero

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip