Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Warm water 1/2 ts Salt
1/2 ts Sugar 2 tb Shortening
1 pk Dry yeast 1 1/4 c Low fat milk
2 1/2 c Flour 16 Pieces white paper 2 inches
2 1/2 c Cake flour - square
4 tb Sugar

--------------------------FILLING-------------------------------
6 oz Chinese BBQ pork, diced 1/2 ts Thin soy sauce
1 tb Oil 1 ts Oyster sauce
2 ts Water 1 ts Hoisin sauce
1/2 ts Salt 2 ts Cornstarch
1/2 ts Sugar 4 ts Cold water (For thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz.
measuring cup. Let stand until it rises to the 8 oz. level (about 20
minutes).

Sift flour, cake flour, sugar and salt into a large mixing bowl.

Add shortening, yeast mixture and mil,.

Knead mixture 5 minutes to form a dough. Cover with a damp cloth and
set dough in a warm place. Allow the dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.

Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and
hoisin sauce. Bring it to a boil.

Prepare thickening by mixing the cornstarch and 4 tablespoons cold
water. Stir into the mixture and cook for 1 minute. Let cool before
using.

After 3 hours, when the dough has risen, shape into rolls about 2
inches in diameter. Cut each roll into 1-1/2 inch pieces.

Shape each piece into a shallow bowl shape.

Put 1 tablespoon filling in the center, close ans twist dough to form
a bun. Put the bun on a 2 inch square of white paper. (This
prevents the bun from becoming soggy while steaming.) Place 8 buns
in a pie pan and allow them to set and rest for 15 minutes in a warm
place.

Steam for 25 minutes.

SOURCE: Chopstick, Cleaver and Wok.

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