---------- Recipe via Meal-Master (tm) v8.02
 
      Title: DOW SAH BOW/ CHA SIU BOW
 Categories: Chinese, Breads
      Yield: 6 servings
 
      1    Cake of fresh compressed
           -yeast
  1 3/4 c  Of warm water
    3/4 c  Of sugar
      1 ts Baking powder
  6 1/2 c  Unsifted all purpose flour
 
  First you need to make the dough. This dough is good
  for steamed or baked 'bows' (buns). It will yield 2
  dozen buns:
  
  For the dough, you need:
  
  Dissolve 1/2 yeast cake with sugar in warm water.
  Immediately add baking powder and then the flour. The
  dough will be firm and fairly dry. Knead on board for
  20 minutes until dough is elastic and smooth. Place in
  a mixing bowl, cover with a damp cloth and leave in a
  dry warm draft-free place until dough doubles in bulk.
  (about 2 1/2 - 3 hours). Punch down the dough and
  knead 5 minutes more and it's ready to be stuffed.
  
  If you want Cha Siu Bow, you'll need:
  
  4 cups of finely diced barbecued pork 1/2 cup
  dehydrated onion flakes
  
  For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce
  2 tsp Sherry 4 tsp Oyster Sauce 2 tsp Ketchup 1 tsp
  Sugar 1 1/2 tb Cornstarch 1 1/2 cup Chicken Stock
  
  Soak the onion flakes in a cup with enough water to
  cover flakes. Mix sauce ingredients in a small sauce
  pan. Cook over medium high heat until sauce thickens.
  Stir in diced pork and onion flakes. Chill for 3 - 4
  hours.
  
  If you want Dow Sah Bows, use a can of sweet red bean
  paste.
  
  Divide the filling (pork mixture or sweet bean paste)
  into 24 portions. Divide dough into 24 balls. Slightly
  flatten each ball then roll out into 4 inch discs,
  leaving the center twice as thick as the side. Place 1
  portion of the filling in the centre. Gather up the
  sides around the filling, twist dough to seal. Place
  on a 2 inch square piece of wax paper, twist side
  down.  Allow buns to rise in draft-free place for
  another hour.
  
  You can cook them by steaming them 15 minutes. This
  will give you a white bun.
  
  You can also bake these. Preheat oven to 350. Brush
  with a mixture of 1 beaten egg white, 1 tsp and 1/4
  tsp sugar. Bake 20 - 25 minutes until golden brown.
  Brush with melted butter. From "Dim Sum" by Rhoda Yee.
 
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