• Bun Dough:
  • 2 2/3 cups flour
  • 2 tsp. baking powder
  • 3/4 cup sugar
  • 2/3 Tbs. lard or vegetables oil
  • 2/3 Tbs. vinegar
  • 1 egg white
  • 1 lb. (450 gram) yeast dough, previously prepared, see Note
• 8 oz. (250 gram) Barbecue Pork
• 2 pieces green onion, each 2-inch long
• 3 cloves garlic
• 3 Tbs. sugar
• Seasoning Mixture:
  • 1 Tbs. soy sauce
  • 1 Tbs. oyster sauce
  • 1 Tbs. sesame oil
  • 1 tsp. salt
  • 1/2 tsp. ground white pepper
  • 2/3 cup water
• 2 tsp. cornstarch, dissolved in 4 tsp. water
• 3 Tbs. vegetables oil

• Combine all the ingredients for buns in a bowl. Mix thoroughly and knead well until smooth. Press into a large ball and let stand for a while.
• Cut barbecued pork into 3/5-inch (1.5cm) squares, 1/8-inch (3 mm) thick Crush green onions and cloves of garlic.
• Heat 3 tablespoons oil in a wok. Stir-fry green onions and garlic until the oil is well-flavored. Add sugar, continue stir-frying until sugar becomes amber colored.
• Remove green onions and garlic from the pan. Add pre combined Seasoning Mixture. When it comes to a boil, pour in the dissolved cornstarch so it will thicken.
• Transfer this sauce to a bowl and cool completely. Then add pork pieces. Mix well.
• Divide dough for buns to 20 portions, one portion weighs about 1-2/3 oz. (50 g).
• Flatten each piece to 2 1/2-inch (6 cm) diameter patty. Place 1 Tbs. pork filling in the center of each patty. Fold dough over the filling and pinch tightly to seal.
• Place 2-inch (5 cm) square parchment paper at the bottom of each bun. Place buns in a heated steamer and steam over high heat for 15 minutes.

Make 20 buns.

NOTE:

To prepare yeast dough: Dissolve 1 tablespoon dry yeast in 1-1/3 cups luke warm water. Mix well with 2-2/3cups of flour and knead until smooth.  Cover with a damp cloth and set aside for 5 hours.