Category : International Cuisine
Author : Leu
Hits : 2672
Date : 15/10/2004
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. Lower heat, then cook covered for five minutes. 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 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!
Keeping Cauliflower White
If boiling cauliflower, add a teaspoon of fresh lemon juice to the water to maintain white color.
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