Steamed Pork Dumplings
INGREDIENTS:
1/3 c Warm water 1/2 ts Salt
1/2 ts Sugar 2 tb Shortening
1 pk Dry yeast 1 1/4 c Low fat milk
2 1/2 c Flour 16 Pieces white paper 2 inches
2 1/2 c Cake flour - square
4 tb Sugar
1/3 c Warm water 1/2 ts Salt
1/2 ts Sugar 2 tb Shortening
1 pk Dry yeast 1 1/4 c Low fat milk
2 1/2 c Flour 16 Pieces white paper 2 inches
2 1/2 c Cake flour - square
4 tb Sugar
--FILLING-----
6 oz Chinese BBQ pork, diced 1/2 ts Thin soy sauce 1 tb Oil 1 ts Oyster sauce 2 ts Water 1 ts Hoisin sauce 1/2 ts Salt 2 ts Cornstarch 1/2 ts Sugar 4 ts Cold water (For thickening)
Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl.
Add shortening, yeast mixture and mil,.
Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using.
After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces.
Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place.
Steam for 25 minutes.
6 oz Chinese BBQ pork, diced 1/2 ts Thin soy sauce 1 tb Oil 1 ts Oyster sauce 2 ts Water 1 ts Hoisin sauce 1/2 ts Salt 2 ts Cornstarch 1/2 ts Sugar 4 ts Cold water (For thickening)
Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl.
Add shortening, yeast mixture and mil,.
Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil.
Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using.
After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces.
Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place.
Steam for 25 minutes.