Sio Pao

FILLING:

• 1 pkg NOH Chinese Barbecue (Char Siu) seasoning mix

• 1/2 cup water

• 1-1/2 lbs pork (pork butt, ribs, etc)

1. Combine contents of package with 1/2 cup water

2. Blend well

3. Cut pork into 2" X 2" X 4" pieces

4. Marinate for 2-4 hours or overnight for best results

5. Preheat oven to 350F

6. Place pork on a rack in a roasting pan and cook for 20 minutes

7. Turn pieces and cook for another 20 minutes or until done

8. Baste occasionally with marinade
   

DOUGH

• 2 tsp yeast
• 1- 1/2 c warm water
• 3/4 c sugar
• 1/4 tsp salt
• 1 tbsp baking powder
• 3 tbsp shortening
• 4 c flour

1. soften yeast and 1 tbsp sugar in lukewarm water
2. set aside 10-15 minutes
3. mix together sugar, salt and oil in a bowl.
4. add softened yeast
5. add half of flour and mix well
6. add remaining flour and continue mixing till well blended
7. kneading on flour board until smooth
8. shape into a ball and place it in a greased bowl
9. grease surface of dough
10. let it rise for 30-40 minutes in a warm place
11. punch down ,divide it into desired sizes
12. form into balls and let them rise again for another 30 minutes
13. flatten dough pcs
14. fill with prepared meat filling into the center
15. seal dough and shape into small balls
16. place a piece of wax paper on one side to prevent from sticking  to the steamer
17. let the ball rise for 1 1/2 hrs until double in bulk
18. steam for 10-15 minutes.(steaming depends on the size)