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1
For buns: in a bowl stir together 1 1/2 cup flour and yeast. In a saucepan heat milk, butter, sugar, and salt until they are warmed, stir occasionally.
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2
Add milk mixture to flour and yeast when it's warm but not hot or it will kill the yeast! Add 1 egg, beat and scrape sides. Stir in as much flour as possible. Knead to make a smooth and elastic dough, about 3 minutes. Shape to a ball and place in a greased bowl. cover and rise in a warm place for 1 hour, till doubled.
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3
SAUCE: While the dough is rising prepare the sauce and filling. Stir all of the sauce ingredients together and set aside.
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4
FILLING:In a skillet, saute ginger and garlic in oil for 15 seconds on medium high. add cabbage, onion, carrot, bell pepper, and broccoli. Cook and stir until veggies are tender.
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5
Remove veggies from pan, add chopped pork and saute until browned and done, 6-8 minutes. Add veggies back into pan with pork and stir together on medium heat.
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6
Add sauce to pork mixture and stir to coat. Stir in raisins then turn off heat.
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7
Punch down dough and shape to 15 balls, rest 10 minutes. Roll balls out flat to 4 inches in diameter. Brush with water and place 2T of filling on each round. bring up edges and pinch to seal tightly. Place buns on a greased cookie sheet. Lightly beat egg and add a teaspoon of water; brush over buns. Bake at 350u00b0F, for 15-18 minutes to brown and golden.
