LOCATION: Recipes >> Asian >> Cha Shao Pao (dumplings stuffed with roast pork)
Cha Shao Pao (dumplings stuffed with roast pork)
1 1/2 pounds flour
1/2 cup sugar
1 tablespoon powdered yeast
2 tablespoons shortening or lard
1 tablespoon peanut oil
1/2 pound cha shao,(roast pork) diced small
1 small leek
1 sliced ginger root
2 teaspoons sugar
1/2 teaspoon monosodium glutamate (optional)
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon oyster sauce
1/2 cup chicken stock
1 teaspoon sesame oil
pinch red food coloring
1 tablespoon cornstarch dissolved in 1 tablespoon water
You can usually buy roast pork ready-to-go in a Chinese butcher
shop in your local Chinatown, but if you don't live near one, I've
included a recipe for cha shao after this recipe.
Sift the flour into a large mixing bowl. Dissolve the sugar in
the hot water, add the yeast, and mix well; leave to stand for 10
minutes. Add the yeast to the flour and mix in the melted shortening
or lard. Mix well, remove from the bowl and knead for about 3
minutes. Shape into a long sausage shape and cover with a cloth.
Blend the sauce ingredients together and set aside. Heat the oil
in a wok and fry the diced cha shao, the leek and the ginger over
a high heat for a minute. Remove the leek and ginger and discard;
pour in the sauce and then add the cornstarch and water to thicken.
Stir and cook until the mixture is smooth and homogenous. Leave
Cut the roll of dough into 24 pieces, flattening each piece with
your fingers and shaping into a disk. Place a tablespoon of filling
in the center of each round of dough and enclose, pinching the
dough closed with the fingers. Place a piece of waxed paper of
foil under each dumpling and leave it to rise for 10 minutes.
Cook in a bamboo steamer for about 10 minutes taking care to leave
each dumpling enough space to expand. Do not open the steamer
while the dumplings are cooking. Serve warm.
Makes 24 dumplings
3 1/2 pounds loin of pork
6 tablespoons honey
1 tablespoon salt
1 cup soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon ginger juice
pinch of red food coloring or 1 teaspoon liquid food coloring
Bone the loin of pork and prick the meat all over with the point
of a sharp knife. Cut into slices about 1 1/2 inches thick. Mix
all the sauce ingredients together with the red food coloring and
sprinkle over the meat. Leave to marinate for 1 1/2 hours.
Thread one end of each strip of meat onto a metal skewer. Suspend
the pieces of meat from the top rack of the over (the pieces of
meat will hang down through the rack while the skewer rests across
the rungs). Leave the meat to hang and dry for 45 minutes. Roast
in the oven at 350F (180C) for 20 to 25 minutes, basting from time
to time with some of the honey. When the pork is almost done brush
with the remaining honey and let it dry.
Serve hot or cold.
Makes 12 servings.
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