Char Siu Bao Recipe

Put three cups of the flour into a bowl. Cut in shortening. Stir in two tablespoons of the sugar. Combine the remaining two tablespoons sugar with the yeast and add 1/3 cup of the warm water. Stir until yeast is dissolved. Add the remaining 1/2 cup flour; mix well. Combine flour mixture, yeast mixture and remaining 2/3 cup water. Knead on lightly floured board five minutes or until the dough is smooth and elastic.

Place dough in a greased bowl and divide into 18 portions. Oil hands and flatten pieces of dough. Put about 1 tablespoon filling in center of dough. Form buns by pulling dough up and around filling. Pinch and seal seams. Place on squares of waxed paper. Let rest 20-30 minutes. Place on rack and steam 15 minutes.

Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar. Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.

On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.

Slice the roll crosswise into 1 inch pieces.

Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.

Place 2 tablespoons of filling in center of each round. Gather dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly. Place each bun on 2 inch square of aluminum foil on steamer tray.

Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel. Steam over briskly boiling water 10 minutes.

May be prepared in advance. May be frozen. Thaw out in plastic bag and steam 10 minutes.

(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).