Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

  Filling

1/2

  pound

  char siu -- minced -- see recipe

3

  whole

  green onions -- sliced

1

  tablespoon

  low sodium soy sauce

1/2

  teaspoon

  ginger root -- minced fine

1

  tablespoon

  hoisin sauce

1/4

  teaspoon

  five-spice powder

  Char Siu Bao Dough

1 1/2

  teaspoons

  dry yeast

3/4

  cup

  water -- lukewarm

2

  tablespoons

  vegetable oil

1

  tablespoon

  sugar

2

  teaspoons

  baking powder

2 1/2

  cups

  all-purpose flour

To make dough put yeast in a small bowl and add lukewarm water. Let proof for about a minute. Whisk in oil to dissolve yeast and set aside.

Combine dry ingredients in a large bowl. Make a well in center and add yeast mixture. Slowly stir making a ragged but soft dough. Gather into a ball and knead until smooth and elastic.

Place dough in an oiled bowl and cover. Let rise in warm place until doubled.

Roll dough into log and cut into 12 even sized pieces.

Mix filling ingredients together.

Roll each piece of dough into a flat circle. Place a tablespoon of filling in center. Pleat dough and pinch top.

Place balls on wax paper and cover and let rise for 30 minutes.

Place balls in steamer and let steam for 10 minutes.

Notes: I use bamboo steamer baskets set over my wok.

Makes 6 Servings