Instructions: FILLING
*chung choi is salty, preserved turnips. Its optional.

Mix the char siu filling ingredients together and let stand 5-10 minutes.

BUNS Dissolve yeast in warm water; add shortening; sugar, salt and flour.

Knead lightly until smooth. Dough should be stiff. Cut dough into 18 pieces. Flatten each piece in the palms of your hands and fill them with 1/18th of the pork filling. Place each one (sealed side down) on an individual wax paper square and let rise for about 1-1/2 to 2 hours.

Steam 20 minutes.

NOTE These buns may also be baked. If baking, dont place on wax paper;

place directly on greased cookie sheet. Preheat oven at 350 degrees.

Brush buns with a mixture of beaten egg white and a teaspoon of water.

Bake about 20 minutes or until buns are golden brown.

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