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To prepare the roast pork, cut the meat into slices 1 1/2 inches thick.
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Then cut across the slices every 1 to 1/2 inches to make long strips.
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Place the meat in a rectangular glass pan or stainless steel pan that will hold it in one layer.
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Set the meat aside while preparing the marinade.
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To prepare the marinade, in a small bowl combine all remaining ingredients and stir well to mix.
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Pour over the meat and stir the meat around in the marinade so that all the meat is well moistened with it.
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Cover the pan with plastic wrap and let the meat marinate for 3 to 6 hours at a cool room temperature or in the refrigerator.
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To roast the pork, set a rack in the middle level of the oven and preheat to 375 degrees.
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Pour about 1 inch of warm water into the roasting pan and balance the rack on top of the roasting pan.
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Lift the pieces of pork from the marinade and arrange them on the rack.
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Roast the pork for about 1 hour, basting 2 to 3 times with the remaining marinade and turning the pieces several times.
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Remove the pan from the oven and place the rack over a jelly-roll pan.
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Cool the pork to room temperature.
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If you are roasting the pork in advance, refrigerate it in plastic wrap before continuing.
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Cold pork is easier to dice.
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To prepare the filling, heat the oil in a large saute pan or wok and add the onion.
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Cook over low to medium heat for about 5 minutes, or until the onion is softened.
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Stir in the diced pork and chicken stock and simmer 1 minute.
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Add all the remaining ingredients except the scallions and dissolved cornstarch and stir well to mix.
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Push the filling aside to expose some of the pan bottom and add the cornstarch mixture.
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Stir constantly until it thickens slightly, then stir the thickened cornstarch evenly into the filling.
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Cook, stirring, 1 minute longer, then stir in the scallions.
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Scrape the filling into a glass or stainless steel bowl and cool it to room temperature.
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For advance preparation, cover the bowl with plastic wrap and refrigerate it for up to a day before continuing.
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To prepare the dough, in a small saucepan over low heat.
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heat the milk until it is lukewarm (about 110 degrees).
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Remove the pan from the heat and pour the milk into a medium bowl.
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Whisk in the yeast, followed by the butter.
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Whisk in the egg with the sugar and salt.
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Place the flour in the bowl of a food processor fitted with the steel blade.
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Add the yeast and egg mixture, scraping it in with a rubber spatula.
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pulse until the dough forms a very soft ball.
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Let the processor run continuously for 10 seconds to knead the dough.
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Invert the dough into a buttered bowl and carefully remove the blade.
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Turn the dough over so that the top is buttered, and cover the bowl with plastic wrap.
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Let the dough rise at room temperature until it has doubled in bulk, about 1 hour.
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To form the buns, scrape the dough onto a floured work surface and use a bench scraper or knife to cut it in half.
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Roll each piece of dough under the palms of your hands to an 8-inch cylinder.
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Cut each cylinder of dough into eight 1-inch pieces.
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Place one of the pieces of dough on a lightly floured work surface and press and roll it to a 3-inch disk.
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Place a heaping tablespoon of the filling in the center and draw the sides of the disk of dough up all around the filling to meet in the center, enclosing the filling.
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Firmly pinch the seam closed and invert the bun, seam side down, onto one of the prepared pans.
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Repeat with the remaining dough and filling.
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Cover the buns with oiled plastic wrap or a towel and let them rise at room temperature until they almost double in bulk, about 30 minutes.
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About 15 minutes before the buns are completely risen, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
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Immediately before baking the buns, carefully brush them with the egg wash.
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Bake the buns until they are a deep golden color, about 20 to 25 minutes.
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Switch the pan from the upper rack to the lower one, and the pan from the lower rack to the upper one, about midway through the baking.
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Cool the buns on a rack.
