Cha Siu, Bow

My mom took some Chinese cooking classes from a neighbor when I was a kid, and we were treated to some dishes that haven’t been matched in any restaurant since. This is a particular favorite.

Cha Siu:
2T chicken stock
2T soy sauce
1/2 T. salt
1 T. dry sherry
2/3 c. sugar
garlic powder & ginger
2# boneless pork

Cut pork into 2” strips. Lay strips flat, and cut them in half lengthwise. Mix the first 6 ingredients in a shallow pan and add the pork. Beat mixture into the pork by stabbing the pork with a fork. Turn often.

Marinate 3 hours or overnight if possible.

Preheat oven to 350. Hang pork strips in oven from top rack, over a large pan of water. Roast 45 minutes.

Turn heat up to 450 and roast 15 minutes more.

Cut strips paperthin, and serve hot or cold.

Cha Siu filling for Bow:
2T oil
1# Cha Siu, finely chopped
1T sugar
2T soy sauce
2T cornstarch in 3T water

Heat oil until it smokes, add Cha Siu, and fry quickly.

1 package instant dry yeast
1 3/4 cups warm water
3/4 cup sugar
1 teaspoon baking powder
6 1/2 cup all purpose flour

Dissolve 1/2 yeast cake with sugar in warm water. Add baking powder and flour. Knead about 20 minutes, until dough is smooth and elastic.

Place in mixing bowl, cover, and leave in a dry, warm, draft-free place until dough doubles in bulk (about 3 hours).

Punch down dough and knead about 5 minutes.

Knead 5 minutes more and it’s ready to be stuffed. Divide Cha Siu filling and dough into 24 portions. Flatten each dough ball, roll out into a 4” circle, leaving centers thicker than the edges. Place filling in center of each, wrapping the sides around the filling, twisting dough to close.

Place on a 2” square piece of wax paper, twist-side down.

Allow to rise in a warm place until doubled. Brush with egg wash (1 beaten egg white, 1 t. water, 1/4 t. sugar).

Steam 15 minutes or bake in a preheated 350 oven 20 minutes.