Chinese BBQ'd Pork Bun (Cha Siu Bow)

    1/3 c  Warm water                        1/2 ts Salt
    1/2 ts Sugar                               2 tb Shortening
      1 pk Dry yeast                       1 1/4 c  Low fat milk
  2 1/2 c  Flour                              16    Pieces white paper 2 inches
  2 1/2 c  Cake flour                               - square
      4 tb Sugar

----FILLING----
      6 oz Chinese BBQ pork, diced           1/2 ts Thin soy sauce
      1 tb Oil                                 1 ts Oyster sauce
      2 ts Water                               1 ts Hoisin sauce
    1/2 ts Salt                                2 ts Cornstarch
    1/2 ts Sugar                               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.