Steamed yeast buns filled with seasoned pork.

Steps

1. In a large bowl, dissolve yeast in water. Blend in sugar, oil and salt. Let stand in warm place until bubbly (15 min.)
2. Add flour and mix until dough holds together.
3. Place on lightly floured board and knead until smooth and elastic (8 mins.)
4. Place in greased bowl, cover and let rise until doubled in size (about 1 1/2 hrs or more).
5. Meanwhile prepare filling.
6. When risen, turn dough on a lightly floured board and knead for 1 min.
7. Divide in 12 equal pieces. Roll each to 4 inch diameter, with outer edges slightly thinner.
8. Place 2 tbsp filling in centre of each circle.
9. Pull edges of dough around and twist to seal. Place each bun on a piece of foil. Cover and let rise until puffy (30 min.)
10. Cover and steam for 12–15 min. If a steamer is unavailable use a colander over boiling water. Serve warm or cold. Freeze if desired.

Notes

• Filling: 1 1/2 lbs boneless lean pork cut in 1/4–1/2 inch cubes, 3 cloves garlic (crushed), 1 tsp minced fresh ginger, 2 tbsp sugar and 2 tbsp soy sauce. Fry meat and seasoning in 1 tbsp oil over high heat (about 5 min), add 1 chopped onion and cook 2 min. Stir in cornstarch mixture and cook stirring until sauce thickens.
• Cornstarch Mixture: Combine 2 tsp sugar, 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp sherry or Old Oak rum and 1/4 cup water.