Salapow, Steam Buns, Dia Bao, or Dim Sum

Recipe by Sweetiebarbara
READY IN: 1hr 15mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • Filling
  • 1 12
    lbs pork (chopped fine, or ground pork)
  • 2
    teaspoons fresh ginger (grated)
  • 20
    ounces water chestnuts (a 1 pound 4 ounce can, Supa says, except for fresh, bamboo shoots are too strong)
  • 1
    large onion (chopped)
  • 4
    tablespoons oyster sauce
  • 1
    teaspoon pepper (freshly ground)
  • 5
    garlic cloves (chopped)
  • 1 12
    teaspoons salt
  • 1
    tablespoon sweet soy sauce
  • 1
    tablespoon light soy sauce
  • 1
    tablespoon sugar
  • 1
    tablespoon sesame seed oil
  • Buns
  • 32
    ounces flour (2 - 16 ounce packages Saigon dia-bao a mixed flour, salt, and baking soda found in Asian store)
  • 2
    cups milk
  • 1
    cup sugar
  • 2
    tablespoons vegetable oil
  • 4 -8
    tablespoons flour

DIRECTIONS

  • Mix filling ingredients in a large bowl.
  • Transfer to covered container and refrigerate while making the buns.
  • Cut wax paper into 24 - 3" squares.
  • Put bottom of water filled steamer over high heat and cover.
  • Put 2 packages of mix in bowl and add sugar.
  • Mix,.
  • Add flour and oil, and mix with hands in bowl, adding any additional flour as needed to keep from being too sticky.
  • Knead in bowl 10 minutes.
  • Cover and let rest 10 minutes.
  • Knead again for 5 minutes.
  • Pinch off golf ball sized pieces of dough, and flatten into 4" rounds.
  • Put generous spoonful of filling in center and pinch to close.
  • Place on wax paper squares and put in steamer trays.
  • Put trays on top of steamer bottom, adjust heat, cover, and steam for 15-20 minutes.
  • Serve in individual steamer baskets (if you are so fortunate to have them) or on platter.