Here's how I do the Cha Siew Pao:
Date: Fri, 08 May 1998 14:27:42 GMT
From: Pat/Harpers Ferry (@198.77.15.161)
Hi, Courtney! Here's the Recipe for Cha Siew Pao
Cha Siew Pao (makes 24 buns)
Have the Cha Siew Pork (Post # 16307/6)
ready. Make the filling and have it cooling
while the dough for the buns is rising.
Filling
Chop 1 pound cha siew pork - I julienne it
and chop pretty small.
Soak 4 oz dried shikate mushrooms, cover in
a saucepan with water, add 1 T sesame oil and
2 T light soy sauce. Boil until sauce is
reduced to a glaze. Stem and chop the
mushrooms.
Combine mushrooms in their sauce and pork.
Add 1-2 T oyster-flavored sauce. If the
mixture seems dry, add hoisin sauce thinned
with a little light soy sauce. Toss
together and taste for seasoning. In
Malaysia, a quartered hard boiled egg was
sometimes added during the assembly. If you
like, you can add beansprouts, jicama (makes
a nice crunch) or other vegetables. Usually
I just make them with the meat/mushroom
mixture.
Make the DOUGH
Proof a package of yeast in warm water with
a little sugar. In the food processor, place
4 cups of white flour, a cup of milk (hot to
the touch). Add the yeast mixture and
process until it makes a ball on the top of
the blade. Add a little flour or water as
needed to achieve a soft dough. Knead in
Cuisinart until satiny.
Place in an oiled bowl in a warm place
(covered) until doubled. Punch down and
divide into four pieces. Cut each of these
into 6 pieces, keeping all covered as you
work the dough.
Have ready in your steamer (I use bamboo
over water in a wok) circles of waxed paper 3
inches across.
Take one piece of dough and flatten into a
circle. Roll with a pizza roller until the
size of your hand. Holding in your palm,
place a spoonful of filling in the center.
Close it on top with your other hand,
twisting the top into a tiny topknot. This
is tricky, you don't want the sauce to leak
out, as it will not seal.
Place each bun upside down (sealed edge
down) on a circle of waxed paper keeping them
covered until they are doubled in size.
Steam covered until the buns feel dry on
top. I use stacked bamboo steamers with a
lid over water in a wok.
These are also good baked. Glaze the top
with a little milk or frothy egg white before
baking.
Note: I have never written this down
before! If the proportions seem out of whack
to you, be flexible! -- e.g. if you like less
mushrooms or more sauce!
Hi, Courtney! Here's the Recipe for Cha Siew Pao
Cha Siew Pao (makes 24 buns)
Have the Cha Siew Pork (Post # 16307/6)
ready. Make the filling and have it cooling
while the dough for the buns is rising.
Filling
Chop 1 pound cha siew pork - I julienne it
and chop pretty small.
Soak 4 oz dried shikate mushrooms, cover in
a saucepan with water, add 1 T sesame oil and
2 T light soy sauce. Boil until sauce is
reduced to a glaze. Stem and chop the
mushrooms.
Combine mushrooms in their sauce and pork.
Add 1-2 T oyster-flavored sauce. If the
mixture seems dry, add hoisin sauce thinned
with a little light soy sauce. Toss
together and taste for seasoning. In
Malaysia, a quartered hard boiled egg was
sometimes added during the assembly. If you
like, you can add beansprouts, jicama (makes
a nice crunch) or other vegetables. Usually
I just make them with the meat/mushroom
mixture.
Make the DOUGH
Proof a package of yeast in warm water with
a little sugar. In the food processor, place
4 cups of white flour, a cup of milk (hot to
the touch). Add the yeast mixture and
process until it makes a ball on the top of
the blade. Add a little flour or water as
needed to achieve a soft dough. Knead in
Cuisinart until satiny.
Place in an oiled bowl in a warm place
(covered) until doubled. Punch down and
divide into four pieces. Cut each of these
into 6 pieces, keeping all covered as you
work the dough.
Have ready in your steamer (I use bamboo
over water in a wok) circles of waxed paper 3
inches across.
Take one piece of dough and flatten into a
circle. Roll with a pizza roller until the
size of your hand. Holding in your palm,
place a spoonful of filling in the center.
Close it on top with your other hand,
twisting the top into a tiny topknot. This
is tricky, you don't want the sauce to leak
out, as it will not seal.
Place each bun upside down (sealed edge
down) on a circle of waxed paper keeping them
covered until they are doubled in size.
Steam covered until the buns feel dry on
top. I use stacked bamboo steamers with a
lid over water in a wok.
These are also good baked. Glaze the top
with a little milk or frothy egg white before
baking.
Note: I have never written this down
before! If the proportions seem out of whack
to you, be flexible! -- e.g. if you like less
mushrooms or more sauce!
