Cha Sui Bao

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 24
• 6 cups all-purpose flour
• 1/4 cup sugar
• 1 3/4 cups warm water (110 degrees f/45 degrees c)
• 1 tablespoon active dry yeast
• 1 tablespoon baking powder
• 2 tablespoons shortening
• 1 lb finely chopped lamb
• 1 1/2 tablespoons light soy sauce
• 1 1/2 tablespoons hoisin sauce
• 1 teaspoon soy sauce
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons oyster sauce
• 1 cup water
• 2 tablespoons cornstarch
• 2 1/2 tablespoons water
• 2 tablespoons shortening
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon pepper

Recipe

• 1 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.
• 2 sift the flour and baking powder into a large bowl.
• 3 stir in 2 tablespoons shortening and the yeast mixture; mix well.
• 4 knead the dough until smooth and elastic.
• 5 place the dough in a greased bowl, and cover it with a sheet of cling wrap.
• 6 let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• 7 cut the lamb into 2 inch thick strips. use fork to prick it all over.
• 8 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.
• 9 grill the lamb until cooked and charred.
• 10 cut roasted port into 1/2 inch cubes.
• 11 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.
• 12 mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened.
• 13 mix in 2 tablespoons lard or shortening, sesame oil, and pepper.
• 14 cool, and mix in the roasted lamb.
• 15 remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic.
• 16 roll the dough into a long roll, and divide it into 24 pieces.
• 17 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.
• 18 place one portion of the lamb filling in the center of each dough circle.
• 19 wrap the dough to enclose the filling.
• 20 pinch edges to form the bun.
• 21 let the buns stand for 10 minutes.
• 22 steam buns for 12 minutes.
• 23 serve.
• 24 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.