Chinese Steamed Pork Buns (Char Siu Bao)

Ingredients:

Basic Buns: Pork Buns: Preparation:
 * 1 package dried yeast or 1 cake fresh yeast
 * 1 cup lukewarm water
 * 4 1/2 cups flour
 * 1/4 cup sugar
 * 2 tablespoons Crisco or vegetable oil
 * 1/2 cup boiling water
 * 2 tablespoons sesame seed oil
 * 2 tablespoons oil
 * 1 scallion, chopped fine
 * 1 clove garlic, chopped fine
 * 1/2 pound barbecued pork cut into small cubes
 * 2 tablespoons light soy sauce
 * 2 tablespoons oyster sauce
 * 1 tablespoon sugar
 * 1 tablespoons cornstarch, dissolved in 2 tablespoons water or chicken stock

Start by preparing the basic bun: Then prepare the pork buns:
 * 1) Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
 * 2) Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
 * 3) Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
 * 1) Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
 * 2) Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.
 * 3) On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.
 * 4) Slice the roll crosswise into 1 inch pieces.
 * 5) Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
 * 6) Place 2 tablespoons of filling in center of each round.
 * 7) Gather dough up around the filling by pleating along the edges.
 * 8) Bring the pleats up and twist securely and firmly.
 * 9) Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.
 * 10) Steam over briskly boiling water 10 minutes.
 * 11) May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.