Preparation:
FILLING *chung choi is salty, preserved turnips. It's optional.
Mix the char siu filling ingredients together and let stand 5-10 minutes.
BUNS
Dissolve yeast in warm water; add shortening; sugar, salt and flour. Knead lightly until smooth. Dough should be stiff. Cut dough into 18 pieces. Flatten each piece in the palms of your hands and fill them with 1/18th of the pork filling.
Place each one (sealed side down) on an individual wax paper square and let rise for about 1-1/2 to 2 hours. Steam 20 minutes.
NOTE These buns may also be baked. If baking, don't place on wax paper; place directly on greased cookie sheet. Preheat oven at 350F. Brush buns with a mixture of beaten egg white and a teaspoon of water. Bake about 20 minutes or until buns are golden brow |
