If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 cups 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.
Tags: travels well
- This recipe was entered in the contest for Your Best Dumplings
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
That was a close shave.