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Dim Sum and Wokman
Dim Sum

Sreamed Pork Buns
6 cups all-purpose flour
1/4 cup white sugar
1 3/4 cups warm water (110 degrees )
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1 1/2 tablespoons white sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 1/2 tablespoons water
2 tablespoons shortening
1 1/2 teaspoons sesame oil
1/4 teaspoon ground white pepper
Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well. Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
Steam buns for 12 minutes. Serve.

1 package goyza skins or won ton skins made round.
Filling:1 lb. ground pork
5 dried black mushrooms soaked in warm water 20 minutes stems removed minced(or 3/4 lb.fresh mushrooms)
4 cups water
1 lb. chinese celery cabbage
1tsp minced ginger
2 tbs scallions minced
2tbs soy sauce
1-1/2 tsp salt
2tbs sesame oil
Blanch cabbage in 4 cups boiling water for 30 seconds;drain,and quickly plunge into cold water to stop cooking.Drain and pat dry with paper towel.Chop into fine pieces.In a large bowl add pork and all other filling ingrediants;mix well.Lace 1 to 2 tsp of the mixtue in the center of the skin.Fold in half to make a half circle.Pleat edges and pinch together to seal.Arrange as many dumplings on a damp cloth in the steamer without touching each other.Cover the steamer.Pour 4 cups boiling water to the wok.Place the steamer into the wok and steam over high heat for 10 to 12 minutes,adding more water as needed.Serve hot with your favorite dipping sauce.Makes 36 to 40 appetizers.

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