Dough (from Dim Sum by Ellen Leong Blonder)
- 2 tsp active dry yeast
- 1 cup lukewarm water
- 1/2 cup sugar
- 1 1/2 cups flour
- 1/2 tsp salt
- 2 tbsp rice vinegar
- 2 cups flour, plus additional of dusting board/countertop
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tbsp vegetable shortening
- In a large bowl, mix the yeast with the lukewarm water and sugar and let the mixture stand for 10 minutes.
- Stir in the flour until well blended.
- Cover the bowl with plastic wrap and let the mixture rise in a warm, draft-free place for 1 hour, or until puffed and bubbly.
- Stir the salt and vinegar into the starter.
- In another bowl, sift together the 2 cups of flour, baking powder, and baking soda.
- Stir the flour mixture into the yeast mixture. When combined, add the shortening and work it in with your fingers. The dough will become a sticky, somewhat shaggy mass. Turn the dough out onto a well-floured board and knead for about 5 minutes, or until smooth, adding flour as necessary.
- Grease a clean, large bowl with a little shortening, place the dough in the bowl, and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free place for 1 hour.
- Lightly punch the dough down, and then proceed to add filling (recipe below).
- Adding the filling can be a little tricky, I usually make a circle (that’s still quite thick in the middle) then add a glop of filling. I then stretch the dough out and around the filling. This takes a bit of practice to get good at and to get a feel about how you like to do it.
- 2 tbsp flour
- 1/2 cup sugar
- 1 cup milk (warm)
- 2 egg yolks
- 1 tbsp of melted butter
- Mix egg yolks and sugar in a pan
- Add flour and mix well
- Place pan on low heat and stir constantly until thickened (this takes a while)
- Stop the heat and add melted butter and stir well