Cha Xiao Bao - Roast Pork Dumpling
Ingredients
For the Dough
20 oz flour
1 cup sugar
6 tsp baking powder
1-1/2 tsp white vinegar
2 tbsp lard
6 oz lukewarm water
wax paper
2 egg whites
For the Filling
10 oz Chinese roast pork
1 clove garlic
1 sprig scallion
5 tbsp starch
6 tbsp water
For the Sauce
4 tbsp sugar
4 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
dash of pepper
2/3 cups water
Preparation
The Filling
Fry the garlic and scallion in 2 tbsp oil.
A the sauce ingredients
Add the roast pork
Thicken with the starch and water
The Dough
Sift the flower with the baking powder
Heap the flower 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
Roll the dough between your palms intl a long cylinder of 40mm diameter
Cut into 20 pieces.
Flatten each piece of dough into a disk and add the filling
Bring the edges up and gather at the center.
Put each dumpling on a piece of wax paper and put into a steamer
Bring the water to a rolling boil
Put the steamer over the boiling water, cover and let steam for 10 minutes over high heat