---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bakery, Bar-b-q, Chinese, Ethnic
       Yield: 16 servings
     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)
   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.