1/3 c Warm water

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 ----------------------------------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 Cornstarch

4 ts Cold water (For thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. 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 cornstarch 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 inch 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 rist for 15 minutes in a warm place. Steam for 25 minutes. SOURCE: Chopstick, Cleaver and Wok.