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Print this Recipe    Dim Sum

3/4 lb char shu pork (or boneless pork loin with some hoisin sauce)
1 or 2 tsp cornstarch
1 tsp salt
1/2 tsp soy sauce
dash white pepper
2 tbl oyster sauce
1/4 cup chicken broth
2 or 3 green onions

Cube meat and stir fry in some oil with minced onion. (mushrooms
and bamboo shoots can also be added) Cook meat until no longer
pink.

Add chicken broth to pan. Heat to boiling, then cook covered for
Stir oyster sauce and cornstarch into 1 tbl water, add to pan.
Cook some more until thickened.


Dough

1 cup milk, scalded
1/4 cup sugar (i add a little more)
1 tbl shortning
1/4 tsp salt
1 package active dry yeast
2 tbl warm water (for proofing yeat)
1 egg white (possibly unecessary)
3 to 3.5 cups flour

Scald milk, then stir in sugar, shortning, and salt, cool the milk
mixture, proof the yeast.

Stir the yeast and egg white into milk mixture, then pour over 3
cups flour in bowl and stir until smooth. Add more flour until
dough is easy to handle.

Knead, let rise, and punch down. Divide dough into 20 pieces, roll
each piece into 3 inch circle. Put 1 tbl filling in center, then
twist to seal. Place on 3 inch square of waxed paper. Repeat 19
times.

Cover & let rise 20 minutes, then steam. I use a metal strainer
in a pot with a little water and a cheesecloth tied over the pot
lid (to preven condensation). Cover and steam for 12 minutes, then
enjoy!

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