Ingredients
- 1/2 tablespoon cooking oil
- 1 small yellow onion, diced
- 250 g (9 oz) char siu, diced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1-2 dropsred food coloring, optional
- salt, to taste
- 1 1/2 tablespoon scornstarch
- 150 ml water
- 280 g (10 oz) low-protein flour, (Hong Kong flour), cake flour or all-purpose flour
- 100 g (\1 1/2 oz) wheat starch
- 90 g (3 oz) powdered sugar
- 8 g (⅕ oz) active dry yeast, or instant yeast
- 160 ml lukewarm water
- 1/2 teaspoon Chinese white vinegar, or lemon juice, optional
- 30 g (1 oz) vegetable oil
- 10 g (1/4 oz) baking powder
- 10 ml cold water
Instructions
- Heat oil in a pan and sauté the onion for 1 to 2 minutes. Add the char siu, soy sauce, oyster sauce, sugar, sesame oil, and red food coloring (if using). Stir fry for 1 2 minutes, then add salt to taste.
- Mix the cornstarch and water together, then add it to the filling. Simmer on low heat until the sauce thickens. Remove the filling from the pan and let it cool. Divide the filling into 16 portions and set aside.
