Char Siu Bao
3-1/2 cups flour
1 tablespoon shortening
1/4 cup sugar
1 pkg active dry yeast
1 cup warm water
Char Siu Filling
Put 3 cups of the flour into a large bowl. Cut in shortening. Stir in 2 tablespoons of the sugar. In a small bowl, combine the remaining 2 tablespoons sugar with the yeast and 1/3 cup of the warm water. Stir until yeast is dissolved. Add the remaining 1/2 cup flour; mix well. Combine flour mixture, yeast mixture, and the remaining 2/3 cup water. Knead on lightly floured board for 5 minutes or until dough is smooth and elastic. Place dough in a greased bowl, cover, and let rise until dough is doubled. Punch down dough and divide into 18 portions. Oil hands and flatten pieces of dough. Put about 1 tablespoon filling in center of dough. form buns by pulling dough up and around filling. Pinch to seal seams. Place on squares of waxed paper. Let rest 20 to 30 minutes. Place on rack and steam over boiling water for 15 minutes. Makes 18 buns.
