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Author Notes: This is a recipe I made frequently when my children were small because little ones are too busy to eat they could eat and run with these. - Fran McGinty
- 1 7/8 cup warm water
- 1 packet yeast
- 3 tablespoons sugar
- 1 tablespoon oil
- 1 teaspoon table salt
- 5 3/4 cups flour
- 1. Soften yeast in 2 Tbsp warm water 2. Place remaining water in bowl with sugar, oil and salt. 3. Add dissolved yeast 4. Add 1/2 of the flour and mix 5. Add remaining flour 6. Knead 10 minutes or until smooth. 7. Place in greased bowl 8. Allow to rise 2 hours 9. Punch down and shape into 16 pieces 10. Flatten into 4 inch circles 11. Fill with 1 1/2 teaspoon filling and seal. 12. Allow to rise 1 hour on squares of oiled parchment 13. Steam 20 minutes
Char sui Filling
- 1 cup Pork Char sui
- 3 tablespoons Minced Green Onion
- 1 tablespoon shoyu (light Soy)
- 1 teaspoon sherry
- 1/4 teaspoon Chinese 5 - Spice
- 2 Water Chesnuts, minced
- 8 Shrimp, minced
- 2 teaspoons sugar
- Combine all ingredients and mix well.
- MAKING CHAR SUI 1. 4 -5 lb pork butt 2. 1/4 Cup rock salt 1 1/2 Cup dark brown sugar 1 teaspoon Chinese 5 - spice Cut pork into 2" X 2' cubes. Sprinkle with salt and rub it on all pieces. add all other ingredients with the salted pork rubbing in well. Roast on skewers for about 1 hour at 325 F.
- This recipe was entered in the contest for Your Best Dumplings
Tags: travels well