Asian: Pork Buns 03 by Recipe Cottage

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	Pork Buns 03

		Pork Buns 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.