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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make meat: | 2. Combine marinade. Marinate pork at least 3 hours, or overnight. | 3. Cooking methods: | 4. a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR. | 5. b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR. | 6. c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you. | 7. To make filling: | 8. Sauté ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool. | 9. To make dough: | 10. Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes. | 11. Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand). | 12. Add yeast mixture. Knead until homogeneous and dough forms a ball. | 13. Let rise in a cool place to minimize air bubbles, about 15 minutes. | 14. Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each. | 15. Pinch back to close and form a ball shape. | 16. Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size. | 17. Place in a covered steamer, and cook for 8-10 minutes. | 18. Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes). | 19. Enjoy the fruits of your labor! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
char siu pork	1 1/2	1/2	cut	-	-	-	-
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
hoisin sauce	1/2	cup		70.4	14.1056	1.0592	1.0848
chili paste	1	tablespoon	sweet	-	-	-	-
scallion	4		sliced	128.0	29.36	7.32	0.76
yeast	1 1/2	1/2		16.65	1.8378	2.1492	0.081
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
water	1 1/4	1/4		0.0	0.0	0.0	0.0
purpose flour	2 1/2	cups		-	-	-	-
cake flour	1 1/2	1/2		743.91	160.3516	16.851	1.7673
salt	1	pinch		-	-	-	-
olive oil				-	-	-	-
pork	1	lb	lean	1705.536	0.0	63.0958	159.0775
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
gingerroot	1	teaspoon	minced	-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
honey	2	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
chinese wine	2	tablespoons		-	-	-	-
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
chinese five spice powder	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.