Dow Sah Bow/ Cha Siu Bow

---------- Recipe via Meal-Master (tm) v8.02

Title: DOW SAH BOW/ CHA SIU BOW
Categories: Chinese, Breads
Yield: 6 servings

1 Cake of fresh compressed
-yeast
1 3/4 c Of warm water
3/4 c Of sugar
1 ts Baking powder
6 1/2 c Unsifted all purpose flour

First you need to make the dough. This dough is good
for steamed or baked 'bows' (buns). It will yield 2
dozen buns:

For the dough, you need:

Dissolve 1/2 yeast cake with sugar in warm water.
Immediately add baking powder and then the flour. The
dough will be firm and fairly dry. Knead on board for
20 minutes until dough is elastic and smooth. Place in
a mixing bowl, cover with a damp cloth and leave in a
dry warm draft-free place until dough doubles in bulk.
(about 2 1/2 - 3 hours). Punch down the dough and
knead 5 minutes more and it's ready to be stuffed.

If you want Cha Siu Bow, you'll need:

4 cups of finely diced barbecued pork 1/2 cup
dehydrated onion flakes

For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce
2 tsp Sherry 4 tsp Oyster Sauce 2 tsp Ketchup 1 tsp
Sugar 1 1/2 tb Cornstarch 1 1/2 cup Chicken Stock

Soak the onion flakes in a cup with enough water to
cover flakes. Mix sauce ingredients in a small sauce
pan. Cook over medium high heat until sauce thickens.
Stir in diced pork and onion flakes. Chill for 3 - 4
hours.

If you want Dow Sah Bows, use a can of sweet red bean
paste.

Divide the filling (pork mixture or sweet bean paste)
into 24 portions. Divide dough into 24 balls. Slightly
flatten each ball then roll out into 4 inch discs,
leaving the center twice as thick as the side. Place 1
portion of the filling in the centre. Gather up the
sides around the filling, twist dough to seal. Place
on a 2 inch square piece of wax paper, twist side
down. Allow buns to rise in draft-free place for
another hour.

You can cook them by steaming them 15 minutes. This
will give you a white bun.

You can also bake these. Preheat oven to 350. Brush
with a mixture of 1 beaten egg white, 1 tsp and 1/4
tsp sugar. Bake 20 - 25 minutes until golden brown.
Brush with melted butter. From "Dim Sum" by Rhoda Yee.

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