-
Mix together the yeast,
sugar and warm water; stir to dissolve the yeast completely.
-
Leave it in a warm place
until frothy.
-
Sift the flour into a
bowl; gradually pour in the yeast mixture and warm milk; stir
until a firm dough is formed.
-
Put the dough onto a
lightly floured surface and knead well for about 10 minutes.
-
Leave it in a warm place
for 1 1/2 to 2 hours or until the dough doubles in bulk.
-
Meanwhile, prepare the
filling.
-
Cut the cha shiu pork into
small, thin slices, crush the garlic.
-
Heat up the lard and fry
the garlic until brown; discard before adding the cha shiu pork,
soy sauce and sugar.
-
Cook for about 2-3
minutes, thicken with cornflour mixed with a little water, then
divide into 24 portions.
-
Now knead the dough for
about 5 minutes, then form into a long sausage roll shape.
-
Slice the roll into 24
rounds.
-
Flatten each round with
the palm of your hand, then with a rolling pin roll out each piece
until it is about 10cm in diameter.
-
Place a portion of the
filling in the center of each round, gather the sides around the
filling to meet at the top, then twist the top to close tightly.
-
Let the dumplings rest for
20-30 minutes.
-
Place the dumplings on a
wet cloth on the rack of a steamer, leaving 2-3cm space between
each.
-
Steam vigorously for 15
minutes.
-
Serve hot or cold.
