Title: Chinese steamed buns with roast pork (cha shao pao)
 Categories: Buns, Muffins, Scones, Chinese
      Yield: 1 Servings
 
           ---For dumplings---
      6 c  All-purpose flour
    1/2 c  Sugar
      1 tb Yeast
      2 tb Shortening
           ---For filling---
      1 tb Peanut oil
    1/2 lb Cha Shao (Chinese Roasted
           -Pork)
      1 sm Leeks
      1    Piece sliced ginger root
           ---For sauce---
      2 ts Sugar
      1 pn Salt
    1/2 ts Monosodium glutamate,
           -optional
      1 tb Soy sauce, dark
      1 ts Soy sauce, light
      1 tb Oyster sauce
    1/2 c  Chicken stock
      1 ts Sesame oil
      1 ds Red food coloring
      1 tb Cornstarch, dissolved in
           -water
 
  Sift the flour into a large mixing bowl. Dissolve the sugar in the hot
  water, add the yeast, and mix well; leave to stand for 10 minutes.
  Add the yeast to the flour and mix in the metled sortending or lard.
  Mix well, remove from bowl and knead for about 3 minutes. Shape into
  a long sausage shape and cover with a cloth. Blend the sauce
  ingredients together and set aside. Heat the oil in a wok and fry the
  diced cha shao, the leek and the ginger over a high heat for a
  minute. Remove the leek and giner and discard; pour in the sauce and
  then add the cornstarch and water to thicken. Stir and cook until the
  mixture is smooth and homogenous. Leave to cool. Cut the roll of
  dough into 24 pieces, flattening each piece with your fingers and
  shaping into a disk. Place a tablespoon of filling in the center of
  each round of dough and enclose, pinching the dough closed with the
  fingers. Place a piece of waxed paper or foil under each dumpling and
  leave it to rise for
       10    minutes. Cook in a bamboo steamer for about 10 minutes
  taking care to leave each dumpling enough space to expand. Do not
  open the steamer while the dumplings are cooking. Serve warm.