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Prepare the dough: Make 1 recipe of Basic Yeast Dough for Steamed Buns.
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Make sure you cover the finished dough with a damp tea cloth.
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3
Preparing the filling: Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl.
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Heat the oil in a saucepan.
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Add all the sauce mixture into the pan.
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Stir.
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Add the diced pork to the saucepan.
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Cook on low until the sauce glazes the pork.
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Add the reconstituted dried onion and sesame seeds and toss together to mix.
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Let the filling cool before proceeding.
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Folding the bao: Take a dough portion, work into a round ball about 1 inch in diameter.
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12
Flatten it into a 4-inch round with a rolling pin about A 1/4 inch thick.
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13
Make sure the edges are half as thin as the center.
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Place 1 heaping Tablespoon of filling into dough.
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15
Pull the sides to meet at the center, making a ruffled fold as you work.
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Pinch the top together and give it a twist to seal.
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Pinch off any extra dough at the top.
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Place onto a piece of waxed paper.
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19
Place buns in steamer about 2 inches apart and cover with a damp cloth.
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20
Allow buns to rise in a draft-free place for about 20 minutes.
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Place steamer over the simmering water for 15 minutes, or until bun is well risen.
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22
Add water if necessary so that wok is not dried out.
