Pork Cha Shu Bow
Ingredients
1 each packet active dry yeast
1 C. warm water (about. 110 degree)
1/3 C. sugar
2 each Tbsp. salad oil
1 tsp. salt
3 C. all-purpose flour; unsifted(about)
pork filling:
1 1/2 pounds boneless lean pork
2 cloves garlic
1/2 tsp. grated fresh ginger
2 tsp. sugar
2 Tbsp. Chinese soy sauce
2 tsp. sugar
1 Tbsp. cornstarch
2 Tbsp. soy sauce
1 Tbsp. dry sherry
1/4 C. water
1 medium size chopped onion
1 Tbsp. oil
Cooking Instructions
In a large bowl, dissolve yeast in water; blend in sugar, oil and Salt. Let stand in a warm place until bubbly (about 15 minutes). Add flour and mix until dough holds together. Place dough on a lightly floured board and knead until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, cover and let rise in a warm place until doubled in bulk (about 1 hour 15 minutes). Meanwhile, prepare pork filling; let cool and set aside. Turn dough out onto a lightly floured board and knead for 1 minutes Shape into a rectangle. With a floured knife, cut rectangle in half lengthwise, then cut crosswise 6 times to make 12 equal pieces. Roll each piece into a round about 4 1/2 inch in diameter. Press outside edges of dough to make them slightly thinner that the rest of the round. Place about 2 Tbls. of filling in center of each round. Pull edges of dough up around filling and twist to seal. Place each bun, sealed side down, on a 3 inch square of foil. Cover and let rise in a warm place until puffy and light (about 30 minutes). Set in steamer over boiling water. Cover and steam for 12 to 15 minutes. (when done, tops of buns should be glazed and smooth). Serve warm. Pork Filling: Cut 1 1/2 pounds boneless lean pork into 1/2 inch cubes. Season with 2 cloves garlic (minced), 1/2 tsp. grated fresh ginger, 2 tsp. sugar and 2 Tbls. Chinese soy sauce. In a bowl, combine 2 tsp. sugar, 1 Tbls. cornstarch, 2 Tbls. soy sauce, 1 Tbls. dry sherry and 1/4 C. water; reserve. Heat 1 Tbls. oil in a wok or wide frying pan over high heat. When oil is hot, add pork and stir fry until browned (about 5 minutes). Add 1 medium size chopped onion and continue to stir frying until onion is limp. Stir cornstarch mixture, add to pork and cook, stirring, until sauce bubbly and thickens. Cool.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)