Cha Sui Bao

DIRECTIONS

• Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy.
• Sift the flour and baking powder into a large bowl.
• Stir in 2 tablespoons shortening and the yeast mixture; mix well.
• Knead the dough until smooth and elastic.
• Place the dough in a greased bowl, and cover it with a sheet of cling wrap.
• Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• Cut the pork into 2 inch thick strips. Use fork to prick it all over.
• Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce.
• Grill the pork until cooked and charred.
• Cut roasted port into 1/2 inch cubes.
• Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil.
• Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened.
• Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper.
• Cool, and mix in the roasted pork.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic.
• Roll the dough into a long roll, and divide it into 24 pieces.
• Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge.
• Place one portion of the pork filling in the center of each dough circle.
• Wrap the dough to enclose the filling.
• Pinch edges to form the bun.
• Let the buns stand for 10 minutes.
• Steam buns for 12 minutes.
• Serve.
• Note: Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chili peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section.