Recipe ingredients and directions:

Filling: (Best if made a day ahead)

3 tbs oil

1 medium onion, diced

2 cups (1 lb) barbecued pork diced

4 tbs oyster sauce

2 tbs vermouth or golden sherry

2 tbs cornstarch mixed in 3 tbs water

1 tbs sesame seed oil

3 tbs sugar

pinch of pepper

1/2 cup stock

1 packaged yeast cake

1/2 cup warm water

6 cups flour

1-1/2 cups milk

pinch of salt

3 tbs lard or shortening

4-1/2 tbs sugar

Heat oil in skillet or wok. Add onion and cook until light brown.

Add pork and mix well. Add remaining ingredients. Stir until

thickened. Cool before use.

Dissolve yeast in warm water. Place remaining dough ingredients in

a large bowl. Add yeast mixture. Mix well, then turn mixture onto

a lightly floured board.

Knead dough until soft and elastic. Cover with damp cloth and let

stand for 15-20 minutes. Form the dough into a long sausage shaped

roll 2" in diameter. Divide the dough into 24-30 pieces. Flatten

each piece with the palm of the hand, pressing them so they become

5" in diameter.

Place a heaping tablespoon of the filling on each piece of dough.

Gather the sides of the dough up around the filling in loose folds

which meet at the top. Twist the tops of the dough firmly closed.

Preheat oven to 300 degrees for 5 minutes. Turn off oven and place

buns in oven for 30 minutes to rise.

Heat wather to boiling in steamer. Place buns on the steamer rack.

Cover steamer tightly and steam for 10-15 minutes. Serve hot. Makes

2 to 2 1/2 dozen.

An alternative to steaming is to brush the risen buns with an egg

wash. Set each bun on baking parchment and bake for 20-25 minutes

at 350 degrees.

Category: Asian Recipes