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Chinese Food Recipes
 
Chinese Cha Siu Barbecued Pork

1 pound lean pork butt
1/4 teaspoon salt
dash of pepper
1 1/4 tablespoons sugar
2 teaspoon thin soy sauce
1 teaspoon roasting salt
1 1/2 teaspoon oyster sauce
1 1/2 teaspoon hoisin sauce
2 teaspoon white wine
1 tablespoons honey
1 cups water (for roasting)

Cut meat into pieces approximately 5 x 2 
inch x 1 inch. Sprinkle meat with each of the
remaining ingredients, except water, mix well, 
and marinate over night (or for at least 5
hours) in the refrigerator. 

Pre-heat oven at 375 degrees. In a roasting pan 
add 1 cup water. Place rack on top. Place pork 
on rack and roast for 1/2 hour on each side. 
Total cooking time 1 hour. Baste 3 or 4 times. 
Do not cover.

Bake at 325 for 50 to 60 minutes or until toothpick 
comes out clean.

PORK SUE MEI DUMPLINGS

1 pound lean ground pork finely chopped
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 teaspoon freshly grated ginger
1/2 teaspoon ground white pepper
1 tablespoons sesame oil
1/2 teaspoon msg (optional)
pinch of sugar
1 tablespoons chopped green onion
1 egg white
1 tablespoons cornstarch
1 teaspoon salt
4 tablespoons chopped bamboo shoots(optional)
2 cloves garlic, crushed
1 package shu-mei, wonton or gyoza skins

Mix all of the ingredients for the filling 
together, and mix them well. Place about 3/4
tablespoon of filling in the center of each 
noodle wrapper and bring up the corners so that
you have a little money bag. Leave the top 
open so that you can see some of the meat.
For fun you might put 1 frozen green pea on 
the top of each for added color. Steam in an
oiled bamboo steamer for 15 minutes, on high heat.

 

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