Paul
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6 Cups flour
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¼ Cup sugar
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1 ¾ Cups warm water
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1 TBS yeast
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1 TBS baking powder
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2 TBS Shortening
Dissolve sugar in water
Add yeast and let sit until frothy, about 10 minutes
Sift flour and baking powder into big bowl
Cream in shortening
Stir in yeast mixture
Mix well
Knead until smooth and elastic
Put dough in a greased bowl, cover and let rise until tripled, about 2 hours
Knead on lightly floured surface until smooth and elastic
Roll into two logs about 2-3 inches in diameter
Cut into about 24 total slices and flatten each slice
Fill, fold and twist bottom closed
Place twist down and let stand for 10 minutes
Place on squares of parchment paper and steam for 12 minutes
24 Dumplings
4 hours, 1 prep- 3 rise
12 minutes
Moderate
paul
2006-08-07 09:57:39
I was convinced Carrie would like Char Siu Bao, Chinese Barbecued Pork in a Steamed Dumpling. This is the recipe for the dumpling. The first time I made this recipe I wasn’t well prepared and didn’t have any pork for the traditional filling. I made Taco-Seasoned ground beef as the filling and we both really liked the flavor.
