CHAR SIU PAO

CHAR   SIU  PAO:

INGREDIENTS:

For the dough
1.5kg self - raising flour
1 ltr water, ice cold
500 g white sugar
80 g yeast
300 ml vegetable oil

For the filling
2 kg chicken thigh,boneless and skinless, finely chopped
300 g dark soy sauce
500 g each, cornstarch and tomato ketchup
1 kg coconut sugar ( available in Chinese grocery stores )
70 g BBQ seasoing
450 g all- purpose flour
1.5 ltr water
Salt and pepper,to taste
15 g star anise

METHOD:

• Mix all the dough ingredients in a food processor for about 30minutes or until a smooth dough is formed. cover with a wet cloth.Keep aside.
• For the filling, cook chicken in all the ingredients, except flour, until cooked through. Add flour to thicken the filling and let it cool. Chill for 2 hours.
• Divide dough into lemon- size portions and roll out discs that are 10cm.Place a tablespoon of filling in the centre of  each and seal edges.  Leave to rest for 30 minutes. Steam in a bamboo basket for 30 minutes. serve immediately.