Barbecued Pork Pastries

Name: Barbecued Pork Pastries (Ch’a shao pao)
Cuisine: Chinese
Ingredients: 4 tablespoons oil; ½ Western onion; 4 tablespoons brown sugar; 1 cup water; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 1 teaspoon salt; 1 tablespoon baking soda (dissolve in 1 tablespoon water); 1 tablespoon lard; 1 tablespoon white vinegar; 1 egg white; 5 cups raised flour dough; 2 tablespoons water; 10 oz. barbecued pork (Cantonese style cha siu); 10 oz. barbecued pork (Cantonese style cha siu); 2-½ cups flour (cake flour); 2-½ cups flour (cake flour); 1-½ cup sugar; 1 tablespoon baking powder; 3 tablespoons cornstarch; 1 teaspoon pepper

Ch’a shao pao

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

A. Wrapping Ingredients

2-½ cups flour (cake flour)
1 tablespoon baking powder

Asia
Taiwan
Snack

Method

Mix the flour and baking powder and sift it twice on the pastry board, make a hole in the center and put the rest of (A) ingredients, mix and knead them until very smooth. This is the wrapping.
Heat 4 tablespoons oil in frying pan, deep fry the diced dry onion. After it turns dark, remove then add brown sugar. After it has dissolved, add 1 cup of water, after t