Asian: Cha Shao Pao 05 by Recipe Cottage

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	Cha Shao Pao 05

		Char Siu Bao 1 C milk, scalded 1/4 C sugar 1 T shortening 1/4 t salt 1 pkg yeast (2.5 tsp) 2 T water 1 egg white (optional) 3 C flour 3/4 lb pork loin, boneless 3 green onions, minced 1 T peanut oil 1/4 C chicken broth 1/4 C hoisin sauce 1/2 t soy sauce white pepper to taste 2 T oyster sauce 1 t cornstarch Scald the milk, then stir in the sugar, shortening, and salt. Let the mixture cool. Proof the yeast by adding it to the warm water and letting it sit for 5 minutes. Add the yeast and the egg white to the milk mixuture. Add all the flour and stir until smooth. Add more flour until dough is easy to handle. Knead the dough until smooth. Let it rise in a slightly greased bowl in a warm place for about 1 hour (or until doubled in size). Cube meat and stir fry in the peanut oil with the scallions. minced onion. Cook meat until no longer pink. Add chicken broth to pan. Heat to boiling, then add the Hoisin, soy sauce, pepper and oyster sauce. Cook for 2-3 minutes mixing well. Make a slurrie by mixing the cornstarch with 2 T of water. Add the slurrie to the pan. Mix well and cook until the liquid thickens and gets shiny. Set the mixture aside. Punch the dough down and divide into 20 pieces. Flatten each piece into 3 inch circle. Put 1 tablespoon of filling in center, then pull the ends all together and twist to seal. Place on slightly greased waxed paper. Do this to all 20 peices. Cover and let rise 20 minutes, then steam for 12 minutes. A bamboo steamer works great for this. If you don't have one, you can use a vegetable steamer. Lightly grease the metal steamer - to keep them from sticking too much.