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Ingredientes
- 1 Tbsp. Oyster sauce
- 2 tsp Ketchup
- 1 pch white pepper
- 2 1/2 ounce Chicken broth
- 1 1/2 tsp Dark soy
- 2 1/4 tsp Sugar
- 2 1/4 tsp Cornstarch
- 3/4 c. Char siu
- 1 Tbsp. Peanut oil
- 1/2 c. Diced onion
- 1 1/2 tsp White wine
Direcciones
- Combine in a bowl: Heat wok for 30 - 40 seconds. Add in peanut oil & heat till white smoke rises. Add in onion and cook over low heat till onions turn light brown. Add in char siu, increase heat, stir fry till mix well combined. Add in wine and mix well. Reduce heat and add in sauce mix from bowl. Stir till thickend. Add in 1/2 teaspoon sesame oil and mix well. Remove mix to shallow dish. Allow to cold to room temp then chill uncovered for 4 hours.
- Roll 1 recipe Steamed Bun Dough into a 16 inch long roll and cut into 16 1" pcs. Roll each into a ball and cover with damp cloth. Work dough ball into a hemisphere. Put 2 Tbs. filling mix into formed hemisphere in palm of one hand. Work around the hemisphere, pleating and closing the dough till filling is completely covered.
- Place sealed buns, sealed end down, on 2.5" X 2.5" squares of wax paper. Place in steamer at least 2" apart, steam for 15 - 20 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 6 servings | |
| Calories 42 | |
| Calories from Fat 21 | 50% |
| Total Fat 2.41g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 121mg | 5% |
| Potassium 44mg | 1% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.49g | 2% |
| Protein 0.5g | 1% |
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