Cha Xiao Bao

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 --

1. Fry the garlic and scallion in 2 tbsp oil.
2. Add the sauce ingredients Add the roast pork
3. Thicken with the starch and water

The Dough --

1. Sift the flower with the baking powder Heap the flower on the table
2. Make a crater in the middle. Add sugar, beaten egg white, vinegar, lard, warm water.
3. Mix the ingredients together and knead into a ball
4. Leave dough to rest for half an hour
5. Roll the dough between your palms intl a long cylinder of 40mm diameter
6. Cut into 20 pieces. Flatten each piece of dough into a disk and add the filling
7. Bring the edges up and gather at the center. Put each dumpling on a piece of wax paper and put into a steamer
8. Bring the water to a rolling boil
9. Put the steamer over the boiling water, cover and let steam for 10 minutes over high heat

from galaxylink