1 tablespoon oil
1/4 cup chopped dired shrimp
3/4 pound char siu, diced
4 water chestnuts, diced
1 stalk green onion, chopped
2 teaspoons shoyu
2 teaspoons oyster sauce
1/4 teaspoons sugar
1/4 teaspoon salt
1 package hot roll mix (13-3/4 ounces)
Heat oil in wok or skillet. Add rest of ingredients except hot roll mix; fry slightly. Prepare hot roll mix according to package directions. Let rise until doubled. Knead on floured surface until smooth and elastic. Pinch dough into twelve 1-1/2 inch balls. Flatten pieces of dough, keeping center thicker than edges. Put a tablespoonful of meat mixture in center. Form buns by pinching edges together to seal filling. Place on wax paper squares, seam side down. Cover and let rise until doubled. Steam 15 minutes. Makes 1 dozen.
1/4 cup chopped dired shrimp
3/4 pound char siu, diced
4 water chestnuts, diced
1 stalk green onion, chopped
2 teaspoons shoyu
2 teaspoons oyster sauce
1/4 teaspoons sugar
1/4 teaspoon salt
1 package hot roll mix (13-3/4 ounces)
Heat oil in wok or skillet. Add rest of ingredients except hot roll mix; fry slightly. Prepare hot roll mix according to package directions. Let rise until doubled. Knead on floured surface until smooth and elastic. Pinch dough into twelve 1-1/2 inch balls. Flatten pieces of dough, keeping center thicker than edges. Put a tablespoonful of meat mixture in center. Form buns by pinching edges together to seal filling. Place on wax paper squares, seam side down. Cover and let rise until doubled. Steam 15 minutes. Makes 1 dozen.
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