| 1 | Recipe by: mary spero filling *chung choi is salty, preserved turnips. |
| 2 | It"s optional. |
| 3 | Mix the char siu filling ingredients together and let stand 5-10 minutes. |
| 4 | Buns dissolve yeast in warm water; add shortening; sugar, salt and flour. |
| 5 | Knead lightly until smooth. |
| 6 | Dough should be stiff. |
| 7 | Cut dough into 18 pieces. |
| 8 | Flatten each piece in the palms of your hands and fill them with 1/18th of the pork filling. |
| 9 | Place each one (sealed side down) on an individual wax paper square and let rise for about 1-?to 2 hours. |
| 10 | Steam 20 minutes. |
| 11 | Note these buns may also be baked. |
| 12 | If baking, don"t place on wax paper; place directly on greased cookie sheet. |
| 13 | Preheat oven at 350 degrees. |
| 14 | Brush buns with a mixture of beaten egg white and a teaspoon of water. |
| 15 | Bake about 20 minutes or until buns are golden brown |
