Char Siu Bao (Roast Pork Dumpling)

Ingredients

• •Dough:
• •20 ounces flour
• •1 cup sugar
• •6 teaspoons baking powder
• •1 1/2 teaspoons white vinegar
• •2 tablespoons lard
• •6 ounces lukewarm water
• •Wax paper
• •2 egg whites
• •Filling:
• •10 ounces Chinese roast pork
• •1 clove garlic
• •1 sprig scallion
• •5 tablespoons starch
• •6 tablespoons water
• •Sauce:
• •4 tablespoons sugar
• •4 tablespoons light soy sauce
• •1 tablespoon dark soy sauce
• •2 tablespoons oyster sauce
• •1 teaspoon sesame oil
• •1 dash of pepper
• •2/3 cup water

Directions

1. 1To make the filling, fry the garlic and scallion in 2 tablespoons oil. Add the sauce ingredients. Add the roast pork. Thicken with the starch and water.
2. 2To make the dough, sift the flour with the baking powder. Heap the flour on the table, make a crater in the middle, add sugar, beaten egg white, vinegar, lard, warm water. Mix the ingredients together and knead into a ball, leave dough to rest for half an hour.
3. 3Roll the dough between your palms into a long cylinder of 40 millimeters diameter cut into 20 pieces.
4. 4Flatten each piece of dough into a disk and add the filling, bring the edges up and gather at the center.
5. 5Put each dumpling on a piece of wax paper and put into a steamer, bring the water to boil put the steamer over the boiling water, cover and let steam for 10 minutes over high heat.
6. 6Ready to serve.