In a large bowl, dissolve yeast in water; blend in sugar, oil and
salt. Let stand in a warm place until bubbly (about 15 minutes).
Add flour and mix until dough holds together. Place dough on a
lightly floured board and knead until smooth and elastic (about 8
to 10 minutes). Place in a greased bowl, cover and let rise in a
warm place until doubled in bulk (about 1 hour 15 minutes).
Meanwhile, prepare pork filling; let cool and set aside.
Turn dough out onto a lightly floured board and knead for 1 minute.
Shape into a rectangle. With a floured knife, cut rectangle in half
lengthwise, then cut crosswise 6 times to make 12 equal pieces.
Roll each piece into a round about 4-1/2" in diameter. Press
outside edges of dough to make them slightly thinner that the rest
of the round.
Place about 2 tb of filling in center of each round. Pull edges of
dough up around filling and twist to seal. Place each bun, sealed
side down, on a 3" square of foil. Cover and let rise in a warm
place until puffy and light (about 30 minutes).
Set in steamer over boiling water. Cover and steam for 12 to 15
minutes. (When done, tops of buns should be glazed and smooth.)
Serve warm.
Pork Filling:
Cut pork into 1/2" cubes. Season with garlic, ginger, 2 ts sugar
and 2 tb Chinese soy sauce. In a bowl, combine 2 ts sugar, corn
starch, 2 tb soy sauce, dry sherry and water; reserve.
Heat oil in a wok or wide frying pan over high heat. When oil is
hot, add pork and stir-fry until browned (about 5 minutes). Add
onion and continue to stir fry until onion is limp (about
2 minutes). Stir corn starch mixture, add to pork and cook,
stirring, until sauce bubbly and thickens. Cool.
