I am a Calvinist; I believe in election and predestination; but I would not dream of putting it under the heading of essential. I put it under the heading of non-essential… You are not saved by your precise understanding of how this great salvation comes to you. What you must be clear about is that you are lost and damned, hopeless and helpless, and that nothing can save you but the grace of God in Jesus Christ and only Him crucified, bearing the punishment of your sins, dying, rising again, ascending, sending the Spirit, regeneration. Those are the essentials… While I myself hold very definite and strong views on the subject, I will not separate from a man who cannot accept and believe the doctrines of election and predestination, and is Arminian, as long as he tells me that we are all saved by grace, and as long as the Calvinist agrees, as he must, that God calls all men everywhere to repentance. As long as both are prepared to agree about these things I say we must not break fellowship. So I put election into the category of non-essentials.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Chinese	Chinese, Dim sum, Pork	16	Servings

INGREDIENTS

1/3	c	Warm water
1/2	ts	Sugar
1	pk	Dry yeast
2 1/2	c	Flour
2 1/2	c	Cake flour
4	tb	Sugar
1/2	ts	Salt
2	tb	Shortening
1 1/4	c	Low fat milk
16		Pieces white paper 2 inches square
6	oz	Chinese BBQ pork, diced
1	tb	Oil
2	ts	Water
1/2	ts	Salt
1/2	ts	Sugar
1/2	ts	Thin soy sauce
1	ts	Oyster sauce
1	ts	Hoisin sauce
2	ts	Cornstarch
4	ts	Cold water (For thickening)

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 rest 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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