I've been itching to attempt to make steamed pork buns (char siu bao) at home for a while, but before I go full steam ahead, I thought I'd solicit some advice from you wise hounds!
I have a recipe from Irene Kuo's The Key to Chinese Cooking -- and it looks pretty authentic for the most part, but wasn't sure about some of the ingredients (like, it calls for sherry in the filling mix).
Here is a paraphrase of the ingredient list:
It calls for one recipe of yeast dough, made with 1 tsp. dry yeast, 2 T. lukewarm water, 1 lb. all purpose flour (3-1/2 C. unsifted flour), 1 T. sugar, 1 C. lukewarm water, and 1 tsp. baking powder.
For the filling, it calls for 1 lb. ground pork, 1 large finely chopped scallion, 2-1/2 T. light soy sauce, 1 T. dry sherry, 1/4 tsp. salt, 1/4 tsp. black pepper, 3 T. sesame oil, 1 T. cornstarch dissolved in 5 T. water.
Does that sound about right?
Thanks for any tips you can offer!