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To make meat:
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Combine marinade. Marinate pork at least 3 hours, or overnight.
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Cooking methods:
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a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.
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b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.
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c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.
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To make filling:
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Saute ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.
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To make dough:
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Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes.
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Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand).
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Add yeast mixture. Knead until homogeneous and dough forms a ball.
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Let rise in a cool place to minimize air bubbles, about 15 minutes.
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Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each.
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Pinch back to close and form a ball shape.
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Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size.
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Place in a covered steamer, and cook for 8-10 minutes.
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Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).
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Enjoy the fruits of your labor!
