INGREDIENTS

INSTRUCTIONS

FILLING
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 rist for 15 minutes in a
warm place.
Steam for 25 minutes.
SOURCE: Chopstick, Cleaver and Wok.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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