Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAsian - Pork Cha Shao Pao (dumplings Stuffed With Roast Pork
Famous Authors (View All Authors)
Asian - Pork Cha Shao Pao (dumplings Stuffed With Roast Pork Post by :scorpion Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1050

Click below to download : Asian - Pork Cha Shao Pao (dumplings Stuffed With Roast Pork (Format : PDF)

Asian - Pork Cha Shao Pao (dumplings Stuffed With Roast Pork

1 1/2 pounds flour
1/2 cup sugar
1 tablespoon powdered yeast
2 tablespoons shortening or lard
1 tablespoon peanut oil
1/2 pound cha shao,(roast pork) diced small
1 small leek
1 sliced ginger root

2 teaspoons sugar
pinch salt
1/2 teaspoon monosodium glutamate (optional)
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon oyster sauce
1/2 cup chicken stock
1 teaspoon sesame oil
pinch red food coloring
1 tablespoon cornstarch dissolved in 1 tablespoon water

You can usually buy roast pork ready-to-go in a Chinese butcher shop in your local Chinatown, but if you don't live near one, I've included a recipe for cha shao after this recipe.

Sift the flour into a large mixing bowl.

Dissolve the sugar in the hot water, add the yeast, and mix well. Leave to stand for 10 minutes.

Add the yeast to the flour and mix in the melted shortening or lard. Mix well, remove from the bowl and knead for about 3 minutes. Shape into a long sausage shape and cover with a cloth.

Blend the sauce ingredients together and set aside.

Heat the oil in a wok and fry the diced cha shao, the leek and the ginger over a high heat for a minute. Remove the leek and ginger and discard. Pour in the sauce and then add the cornstarch and water to thicken. Stir and cook until the mixture is smooth and homogenous. Leave to cool.

Cut the roll of dough into 24 pieces, flattening each piece with your fingers and shaping into a disk. Place a tablespoon of filling in the center of each round of dough and enclose, pinching the dough closed with the fingers.

Place a piece of waxed paper or foil under each dumpling and leave it to rise for 10 minutes.

Cook in a bamboo steamer for about 10 minutes taking care to leave each dumpling enough space to expand. Do not open the steamer while the dumplings are cooking.

Serve warm.

Makes 24 dumplings

Cha Shao
3 1/2 pounds loin of pork
6 tablespoons honey
1 tablespoon salt
1 cup soy sauce
1 tablespoon rice wine or dry sherry
1 tablespoon ginger juice
pinch of red food coloring or 1 teaspoon liquid food coloring

Bone the loin of pork and prick the meat all over with the point of a sharp knife. Cut into slices about 1 1/2 inches thick.

Mix all the sauce ingredients together with the red food coloring and sprinkle over the meat. Leave to marinate for 11/2 hours.

Thread one end of each strip of meat onto a metal skewer. Suspend the pieces of meat from the top rack of the oven (the pieces of meat will hang down through the rack while the skewer rests across the rungs).
Leave the meat to hang and dry for 45 minutes.

Roast in the oven at 350ºF (180ºC) for 20 to 25 minutes, basting from time to time with some of the honey.

When the pork is almost done brush with the remaining honey and let it dry.

Serve hot or cold.

Makes 12 servings.
If you like this book please share to your friends :

Asian - Chinese Meatballs Asian - Chinese Meatballs

Asian - Chinese Meatballs
2 (20 oz.) cans water chestnuts 3 bunches green onions 5 lb. lean ground pork 1/4 c. soy sauce 6 eggs, slightly beaten 1 Tbsp. salt 2 1/2 c. fine dry bread crumbs cornstarch oil for frying Drain and chop water chestnuts; chop onions (top and all). Mix both with meat. Add remaining ingredients, except for the cornstarch and oil. Mix thoroughly with your hands. Chill. Form into balls, using 1 rounded teaspoon for each. Roll lightly in cornstarch. Fry at 370 degrees until well browned. Refrigerate until about ready to serve. Warm before serving. Serve with Chinese meatball sauce. Chinese

Asian - Pork Artichokes In Pork Broth Asian - Pork Artichokes In Pork Broth

Asian - Pork Artichokes In Pork Broth
Broth: 4 thick pork chops with bone 1 large stem of lemongrass, smashed flat 1 dessertspoon of tamarind 4 thickish slices of ginger, smashed a little 4 whole cloves of garlic, unpeeled 1 tsp. sugar 1 tsp. black peppercorns (I also used green ones as I had fresh ones to hand) 1 tsp. coriander seed Put everything in a big pan, cover with water (about 2 inches over the top of the meat) and bring to the boil, then immediately turn it right down and leave to cook very gently, uncovered, for about four hours. The surface of the liquid should