MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Barbecued Pork Bun (Cha Siu Bow)
Categories: Chinese, Pork
     Yield: 16 Servings

   1/3 c  Water; warm
   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

MMMMM--------------------------FILLING-------------------------------
     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 Corn starch
     4 ts Water; cold, for thickening

 Mix together the warm water, 1/2 ts sugar and yeast in a 1 cup
 measuring cup.  Let stand until it rises to the 1 cup 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 corn starch 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" 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 rest for 15 minutes in a warm place.

 Steam for 25 minutes.

 SOURCE: Chopstick, Cleaver and Wok.

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