Ingredients Jump to Instructions ↓

  1. 1/3 c Warm water

  2. 1 pk Dry yeast

  3. 2 1/2 c Flour

  4. 2 1/2 c Cake flour

  5. 4 tb Sugar

  6. 2 tb Shortening

  7. 1 1/4 c Low fat milk

  8. 16 Pieces white paper

  9. 2 inches

  10. - square --FILLING-- 6 oz Chinese BBQ pork, diced

  11. 1 tb Oil

  12. 2 ts Water

  13. 1/2 ts Salt

  14. 1/2 ts Sugar

  15. 1/2 ts Thin soy sauce

  16. 1 ts Oyster sauce

  17. 1 ts Hoisin sauce

  18. 2 ts Cornstarch

  19. 4 ts Cold water (For thickening)

Instructions Jump to Ingredients ↑

  1. 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.


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