---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork
       Yield: 6 servings
       1 tb Oyster sauce
       2 ts Ketchup
       1 pn Of white pepper
   2 1/2 oz Chicken broth
   1 1/2 ts Dark soy
   2 1/4 ts Sugar
   2 1/4 ts Cornstarch
     3/4 c  Char Siu
       1 tb Peanut oil
     1/2 c  Diced onion
   1 1/2 ts White wine
   Combine in a bowl: Heat wok for 30 - 40 seconds. Add
   peanut oil & heat until white smoke rises. Add onion
   and cook over low heat until onions turn light brown.
   Add char siu, increase heat, stir fry until mixture
   well combined. Add wine and mix well. Reduce heat and
   add sauce mix from bowl. Stir until thickend.   Add
   1/2 tsp. sesame oil and mix well. Remove mixture to
   shallow dish. Allow to cool to room temp then
   refrigerate uncovered for 4 hrs.
   Roll 1 recipe Steamed Bun Dough into a 16 inch long
   roll and cut into 16 1 pieces.  Roll each into a ball
   and cover with damp cloth. Work dough ball into a
   hemisphere. Put 2 Tbs. filling mix into formed
   hemisphere in palm of one hand.  Work around the
   hemisphere, pleating and closing the dough until
   filling is completely covered.
   Place sealed buns, sealed end down, on 2.5 X 2.5
   squares of wax paper. Place in steamer at least 2
   apart, steam for 15 - 20 minutes. Serve immediately.