ROAST PORK STEAMED BUNS

Prep Time: 3 hours (including rising)
Cook Time: 30 minutes
Makes: 20 - 24 buns

3 ½ cups all-purpose flour
1 tablespoons shortening, chilled
¼ cup sugar
1 teaspoon active dry yeast
1 cup warm water

½ pound Chinese roast pork
2 tablespoons scallions, chopped
2 tablespoons garlic, chopped
3 tablespoons oyster sauce
3 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons all-purpose flour
2 teaspoons corn starch
1/3 cup water
2 tablespoons shortening

For the dough:

1. Place 3 cups of the flour in a mixing bowl and add the shortening.  Work it with your fingers to blend well.  Add half the sugar and blend well.
   
   
2. In another, smaller bowl combine the yeast with the remaining sugar and 6 tablespoons of the warm water, stirring to blend.  Add the remaining 1/2 cup of flour and stir to blend.
   
   
3. Add the yeast mixture to the contents of the larger bowl.  Work the dough with your hands while adding the rest of the warm water.  When blended, the dough should be fairly stiff.  Knead the dough until smooth, about 5 minutes.  Shape it into a ball and place it in a clean bowl.  Cover with a damp cloth, but do not let the cloth touch the dough.  Place in a warm place for 1 1/2 to 2 hours, until doubled in volume.
   

For the filling:

1. Cut the pork into 3/8 inch cubes or slightly smaller.  There should be about 2 cups.  Set aside.
   
   
2. Chop the scallions and garlic together and set aside.
   
   
3. Blend the oyster sauce, sugar, soy sauce and sesame oil and set aside.
   
   
4. Blend the flour, cornstarch and water and set aside.
   
   
5. Heat the shortening and add the pork.  Cook, stirring, to heat thoroughly, about 40 seconds.  Add the garlic-scallion mixture.  Toss and stir about 15 seconds.  Add the oyster sauce mixture.  Cook, stirring, about 45 seconds.
   
   
6. Stir the flour, cornstarch and water mixture briefly and add it, stirring.  Cook about 30 seconds and remove from the heat.  Let cool, then chill thoroughly.
   
   
7. When the dough has risen, punch it down and turn it out onto a lightly floured board.  Using your hands, roll and shape it into a thick sausage shape about 18 inches long.
   
   
8. Slice the “sausage” in half and keep one half covered with a cloth to prevent drying out.
   
   
9. Roll the other half into a smaller sausage shape and break off pieces of dough that can be rolled into small balls, each about 2 inches in diameter.
   
   
10. On a lightly floured board press each ball into a biscuit shape, then use a rolling pin to roll the edges out to make a circle about 3 ½ inches in diameter.  Roll it so that the centers of each circle are thicker than the edges.
    
    
11. Put about 1 ½ tablespoons of the pork filling into the center of each circle, then gather up the edges of the dough, pulling them together and pressing to seal the top.  The top of the dough should have a puckered look.
    
    
12. As the pastries are filled, arrange them on a lightly floured surface.  Cover with a dry cloth and let rise 15 or 20 minutes.
    
    
13. Line the top of a steamer with cheesecloth wrung out in cold water and arrange buns on it, about 2 inches apart.  Steam over boiling water 15 minutes.  Serve hot.

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